Method of producing a food or beverage product with free divalent cations dairy and plant protein aggregation

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United States of America

PATENT NO 11266165
APP PUB NO 20200178563A1
SERIAL NO

16617661

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Abstract

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The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

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Patent Owner(s)

Patent OwnerAddress
SOCIETE DES PRODUITS NESTLE S AENTRE-DEUX-VILLES VEVEY 1800

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Kolodziejczyk, Eric Stanislas Vevey, CH 5 45
Marchesini, Giulia Bern, CH 9 4
Philip, Coline Saint-Sebastien de Morsent, FR 1 1
Schmitt, Christophe Joseph Etienne Servion, CH 48 626
Wilde, Sandra Catharina Wichtrach, CH 2 1

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