Michael A Sharp

US Patent:

20200037632, Feb 6, 2020

Filed:

Dec 18, 2017

Appl. No.:

16/462436

Inventors:

- Vevey, CH
Lionel Jean Rene Bovetto - Lucens, CH
Axel Syrbe - Clarens, CH
Michael Dennis Sharp - Bakersfield CA, US
Madansinh Nathusinh Vaghela - Macedonia OH, US
Rajiv lndravadan Dave - Bakersfield CA, US
Markus Kreuss - Freimettigen, CH
Eric Stanislas Kolodziejczyk - Vevey, CH

International Classification:

A23J 3/10
A23C 9/152
A23G 9/38
A23G 9/32

Abstract:

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80-100 C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by Dmean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter Das measured by laser diffraction.