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

Number of patents in Portfolio can not be more than 2000

United States of America

PATENT NO 12245615
APP PUB NO 20220142202A1
SERIAL NO

17582291

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Abstract

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A food or beverage product with improved texture and mouthfeel. The food or beverage product includes aggregated proteins comprising micellar casein and whey protein aggregates. 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. The agglomerates have a size of 5-50 microns mean diameter D(4,3) as measured by laser diffraction.

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Patent Owner(s)

  • SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Bovetto, Lionel Jean Rene Lucens, CH 34 164
Dave, Rajiv Indravadan Bakersfield, US 6 43
Kolodziejczyk, Eric Stanislas Vevey, CH 5 45
Kreuss, Markus Freimettigen, CH 10 7
Schmitt, Christophe Joseph Etienne Servion, CH 48 626
Sharp, Michael Dennis Bakersfield, US 3 3
Syrbe, Axel Clarens, CH 8 22
Vaghela, Madansinh Nathusinh Macedonia, US 22 497

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