Method for producing a protein comprising composition with reduced digestive coagulation
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United States of America Patent
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Nov 15, 2016
Grant Date -
Jul 9, 2015
app pub date -
Jul 9, 2013
filing date -
Jul 9, 2012
priority date (Note) -
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Abstract
A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the 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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