METHOD FOR PRODUCING A PROTEIN AND LIPID COMPRISING COMPOSITION WITH REDUCED DIGESTIVE COAGULATION
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United States of America Patent
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Jun 18, 2015
app pub date -
Jul 9, 2013
filing date -
Jul 9, 2012
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Abstract
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterilising a first liquid component which comprises said casein in an amount of at least 85 wt % of the total protein content of the first component, b) heat-sterilising a second liquid component comprising said anti-coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.
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