DAIRY PROTEIN GEL
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United States of America Patent
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Issued Date -
Apr 28, 2011
app pub date -
Mar 2, 2009
filing date -
Feb 29, 2008
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
A method for preparing a protein gel is provided. It comprises providing a daily starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selected pH to a cooking step; adjusting the pH of the cooked product to 3.8-7.5, preferably 4.5-7.5; processing and/or packing the pH 3.8-7.5, preferably pH 4.5-7.5 product to form the final product or ingredient wherein at least 10% of the casein of the dairy starting material comprises alphas enriched casein having an alphas to beta casein weight ratio of greater than 1.25:1 or alphas depleted casein having an alphas to beta casein weight ratio of less than 0.8:1. The invention also provides an ingredient for use in the method.
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