Method of producing a food or beverage product with free divalent cations protein aggregation
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°-100° 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 D (4, 3) mean 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 D (4, 3) as measured by laser diffraction.
1. A method of producing a food or beverage product, the method comprising:
providing an ingredient composition comprising micellar caseins and whey proteins, the ingredient composition having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and the ingredient composition has a micellar caseins to whey proteins ratio of 90/10-60/40;
adding a mineral salt comprising 3-25 mM divalent cations to the ingredient composition 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°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and betalactoglobulin from the whey proteins, the agglomerated proteins having a size of -10-40 microns mean diameter D (4,3) as measured by laser diffraction.
2. The method according to claim 1 , wherein the divalent cations are selected from the group consisting of Ca 2+ , Mg 2+ and combinations thereof.
3. The method according to claim 1 , wherein the divalent cations are Ca 2+ .
4. The method according to claim 1 , wherein the mineral salt is added to the ingredient composition until the concentration of the free divalent cations is 3.5-6.5 mM.
5. The method according to claim 1 , wherein the mineral salt is selected from the group consisting of calcium chloride, calcium lactate, calcium gluconate and calcium phosphate.
6. The method according to claim 1 , wherein the pH of the ingredient composition is 6.2-7.1 before adding the mineral salt.
7. The method according to claim 1 , wherein the ingredient composition comprises soluble protein, and a content of the soluble protein in the ingredient composition is below or equal to 30% in relation to a total protein content.
8. The method according to claim 1 , wherein the ingredient composition comprises from 0-36 wt. % fat.
9. The method according to claim 1 comprising adding additional whey proteins to the ingredient composition, wherein the micellar caseins and whey proteins in the ingredient composition are provided in a form selected from the group consisting of raw milk, pasteurized milk, low heat concentrated milk, low heat milk powder, milk protein concentrate, milk protein isolate in liquid or powder format, and combinations thereof, and the additional whey proteins are provided in a form selected from the group consisting of sweet dairy whey, whey protein concentrates, whey protein isolates in a liquid, concentrate or powderform, and combinations thereof.
10. The method according to claim 1 , wherein the ingredient composition is a mix for a frozen confection and comprises fat in an amount of 0.5-20 wt. %, non-fat milk solids in an amount of 5-15 wt. %, a sweetening agent in an amount of 5-30 wt. %, a stabiliser system in an amount up to 6 wt. %.
11. The method according to claim 10 , wherein the mix is frozen.
12. The method according to claim 10 , comprising subjecting the food or beverage product to a dynamic cooling at a temperature below −11° C. in a single or twin extruder.
13. The method according to claim 1 , wherein the food or beverage product has a total protein content of 1-15 wt. %.
14. The method according to claim 1 , wherein the food or beverage product comprises 2.5-10 wt. % fat.