Improvement of physical, organoleptic and nutritional...

Details Improvement of physical, organoleptic and nutritional... Improvement of physical, organoleptic and nutritional...

A - Human Necessities

23

G

A23G 9/38 (2006.01) A23L 1/29 (2006.01)

Patent

CA 2511283

The method of present invention improves the physical, organoleptic and nutritional properties of whey proteins and foods containing dairy proteins such as whey and its fractions. The pressure embodiment in the present invention is ultra high hydrostatic pressure specifically (400-600 MPa) at 5-15°C. Application of the present invention is an excellent tool for development of novel ice cream and frozen and cold served deserts or " on the go" products such as protein puddings, specifically, where low fat dairy face lack of acceptance by the consumer. The application of the present invention has compared the functionality, acceptance and nutritional outcomes of applying ultra high pressure specifically 500-600 MPa to the pressure ranges lower than 400 MPa. It is an innovative and fast method for development of high quality raw materials such as unique proteins, nutrient dense, low-fat dairy and non-dairy finished products with longer shelf life and stability.

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