Protein dispersions in food products

A - Human Necessities – 23 – J

Patent

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Details

A23J 1/20 (2006.01) A23C 9/13 (2006.01) A23D 7/015 (2006.01) A23G 3/34 (2006.01) A23G 9/00 (2006.01) A23G 9/32 (2006.01) A23L 1/24 (2006.01)

Patent

CA 2047498

The invention concerns casein-containing dispersions, optionally mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, spreads.

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