CASEIN PRODUCTS AND C02 REVERSIBLE ACIDIFICATION METHODS USED FOR THEIR PRODUCTION
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jun 25, 2015
app pub date -
Jun 20, 2013
filing date -
Jun 20, 2012
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH of the product; increasing the pH of the product; and collecting the product comprising casein micelles, in which at least some of the casein micelles of the product are modified in structure by one or more of steps a) and b) compared to naturally occurring casein micelles thereby improving at least one physicochemical property of the product comprising casein micelles. The method reduces viscosity and improves mouth feel of reconstituted product, reduces rehydration time for dried product, improves cheese manufacturing by reducing rennetting or clotting time in cheese manufacture or reducing the amount of rennet required in cheese manufacture.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully