Protein dispersions in food products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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Details

426 38, 426 41, 426 42, 426 43, 426491, 426583, 426603, 426656, A23C 2106

Patent

active

052327310

ABSTRACT:
The invention concerns casein-containing dispersions, 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 a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads.

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Dagher, S. et al. Journal of Food Protection 48 (1985) 300-302.
European Search Report EP 91 20 1626.
FSTA Journal 88048136.
J. Food Protection 48 (1985) 300-302.
Encyclopedia of Quark Specialties 1985.

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