Hydrolyzed milk proteins
The present invention provides a composition comprising hydrolysed milk casein and, preferably non-hydrolysed whey protein in a ratio from 9:1 to 1:1 (on dry weight), which is a clear liquid at pH 4 when dissolved or present in water in an amount of 40 g/liter at 10° C.
1. A composition comprising hydrolysed casein protein and whey protein in a ratio of from 9:1 to 1:1 dry weight, which is a clear liquid at pH 4 when dissolved or present in water in an amount of 40 g/liter at 10° C.
2. The composition of claim 1 wherein the whey protein fraction is non-hydrolysed.
3. The composition of claim 1 having a reduced allergenicity compared to the protein composition before hydrolysis.
4. The composition of claim 1 , wherein the fraction of the hydrolysed protein that has a molecular weight below 5000 Dalton is more than 90% by wt of the protein present in the hydrolysed protein.
5. The composition of claim 4 wherein the fraction of hydrolysed protein that has molecular weight below 5,000 Daltons is more than 95% by weight of the protein present in the hydrolysed protein.
6. The composition of claim 1 , wherein the fraction of the hydrolysed protein that has a molecular weight below 1500 Dalton is more than 80% by wt of the protein present in the hydrolysed protein.
7. The composition of claim 6 wherein the fraction of hydrolysed protein that has molecular weight below 1,500 Daltons is more than 85% by weight of the protein present in the hydrolysed protein.
8. The composition of claim 1 , wherein skim milk is used as source of the casein and whey proteins.
9. The composition of claim 1 , which contains from 10 to 150 of total protein dry weight per 1000 g of the composition.
10. The composition of claim 1 , which contains less than 10% w/w of water.
11. A foodstuff comprising a composition according to claim 1 .
12. The foodstuff of claim 11 which is a sports drink or a soft drink or a health drink.
13. The composition of claim 1 , which has further been fermented with one or more microbial starter cultures.
14. The composition of claim 13 , which is homogenized or diluted with water or juice.