PROCESSED DAIRY-TYPE FOOD PRODUCTS

• Main Authors: EIFEL, Julia, TRAVEL, Jean-François, GRAHN, Irene, SRICHUWONG, Sathaporn, SPORKA, Radovan, HEYL, Andreas, VOIGHT, Maximilian, DOERWALD, Florencio Zaragoza
• Format: Patent
• Language: English
• Published: 04.07.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a processed dairy-type food product comprising phytic acid salt, the dairy product having a pH between 4.5 and 8, preferably 5 and 8. The dairy-type product can for example be a dairy cheese product, high protein dairy beverage, or a plant based, vegan cheese or beverage. The amount of phytate, calculated as phytic acid, generally is between about 0.05-5 wt % in the finished product and provides one or more of the following properties: emulsification, metal-ion sequestering, pH regulating, texture-enhancing, and flavor-improving agents. The phytate can be used as replacement for phosphate additives in food.