US 5,173,322 AGranted

Reformed casein micelles

AssigneeNestec S.A.

InventorsNicholas Melachouris, Kenneth R. Moffitt, Casimir E. Rasilewicz, George F. Tonner

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Abstract

Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.

Claims9

Dependent claims

A method of producing reformed casein micelles suitable for use as a replacement for fat in food products which consists essentially of

providing an aqueous reaction medium containing a processed casein material having substantially no casein in micelle form,
adding a soluble source of calcium ions with agitation to said aqueous medium in an amount sufficient to provide a ratio of between about 0.01 to 0.1 parts by weight of calcium ion per part by weight of casein in the aqueous medium, with the soluble source of calcium ions being added to the aqueous medium over a period of at least about 15 minutes, to form casein micelles in the reaction medium, and
thereafter adding to the aqueous reaction medium a soluble source of phosphate ions in an amount sufficient to provide a ratio of about 0.01 to 0.2 parts by weight of phosphate ion per part by weight of casein in the aqueous reaction medium.

Dependencies are inferred from the claim text.

Facts

Application: 07/760,663Filed 16 Sep 1991
Granted: 22 Dec 1992
Term ends: Not estimatedThe source records don’t support an estimate.

Classification13 codes

A23G 9/40
Characterised by the composition containing organic or inorganic compounds: characterised by the dairy products used
A23C 9/1512
Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins: containing isolated milk or whey proteins,…
A23C 11/08
Containing at least one non-milk component as source of fats or proteins: containing caseinates but no other milk proteins nor milk fats
A23F 5/243
Extraction of coffee ; Coffee extracts ; Making instant coffee: liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee…