Method of producing a food or beverage product with free divalent cations protein aggregation
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.
1. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the agglomerated proteins comprise the micellar caseins and beta-lactoglobulin from the whey proteins.
2. The food or beverage product of claim 1 , wherein the free divalent cations are selected from the group consisting of Ca 2+ , Mg 2+ and combinations thereof.
3. The food or beverage product of claim 1 , wherein the free divalent cations are Ca 2+ .
4. The food or beverage product of claim 1 comprising 3.5-6.5 mM of the free divalent cations.
5. The food or beverage product of claim 1 comprising 0-36 wt. % fat.
6. The food or beverage product of claim 1 , wherein the product is a food product comprising an oil-in-water emulsion.
7. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the food or beverage product comprises a soluble protein in an amount below or equal to 30 wt. % of a total protein content.
8. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the product further comprises 2.5-10 wt. % fat.
9. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the product further comprises a total protein content of 1-15 wt. %.
10. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the food or beverage product is a mix for a frozen confection.
11. The food or beverage product of claim 10 , wherein the mix is frozen.
12. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D (4,3) of 10-40 microns as measured by laser diffraction;
wherein the product further comprises fat in an amount of 0.5-20 wt. %, non-fat milk solids in an amount of 6-15 wt. %, a sweetening agent in an amount of 5-30 wt. %, a stabilizer system in an amount up to 6 wt. %.