Method for production of an acidified edible gel on milk basis

Details Method for production of an acidified edible gel on milk basis Method for production of an acidified edible gel on milk basis

1997-06-10

1999-02-02

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 40, 426520, 426522, 426573, 426580, 426582, 426583, A23C 912

Patent

active

058661808

ABSTRACT:
The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a yoghurt mousse or cheese.

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Ajinomoto Co. et al., Chem. Abs. No. 6095n, abstract of JP 127471 Jan. 30, 1989.
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Ikura et al., Dialog Abs. No. 1422994, Comments Agri. Food Chem.,vol. 2, No. 6, pp. 389-407 (1992).
Ajinomoto K.K., translation of JP 59-59151 (Apr. 4, 1984).

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