Societe Des Produits Nestle S.a.

Rajiv Indravadan Dave

Madansinh Nathusinh Vaghela

Christophe Joseph Etienne Schmitt

Lionel Jean Rene Bovetto

Eric Stanislas Kolodziejczyk

Axel Syrbe

Michael Dennis Sharp

Markus Kreuss

Nirav Chandrakant Pandya

Nilesh Desai

Matthew Galen Bunce

Stephen Gene Mark

Lionel Jean René Bovetto

A food or beverage product with improved texture and mouthfeel. The food or beverage product includes aggregated proteins comprising micellar casein and whey protein aggregates. The product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations. The agglomerates have a size of 5-50 microns mean diameter D(4,3) as measured by laser diffraction.

Method of producing a food or beverage product with free divalent cations protein aggregation

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80&#xb0;-100&#xb0; C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

Method of producing frozen confection with protein agglomeration and delayed sucrose addition

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80&#xb0;-100&#xb0; C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by Dmean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter Das measured by laser diffraction.

Growing community of inventors

Bakersfield, CA, United States of America

Rajiv Indravadan Dave