STABILIZED MICELLAR CASEIN AND COMPOSITIONS

• Main Author: DE KORT, ESTHER JACQUELINE PETRA
• Format: Patent
• Language: English; French
• Published: 15.10.2015
• 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; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention pertains to a heat-treated liquid composition comprising protein, wherein the protein concentration is between 8 and 25 g per 100 ml, said composition comprising cross-linked micellar casein (transglutaminase treated), wherein the composition has been heat- treated by heat sterilisation or pasteurisation. L'invention se rapporte à une composition liquide traitée thermiquement comprenant une protéine, la concentration en protéine étant comprise entre 8 et 25 g par 100 ml, ladite composition comprenant de la caséine micellaire réticulée (traitée par transglutaminase), laquelle composition a été traitée thermiquement par stérilisation ou pasteurisation thermique.