METHOD FOR OBTAINING A FOOD PRODUCT OR BEVERAGE USING MILK OR VEGETABLE PROTEIN AGGREGATION IN THE PRESENCE OF FREE BIVALENT CATIONS Russian patent published in 2023 - IPC A23J1/20 A23J1/14 A23J3/08 A23J3/14 A23C9/14 

FIELD: food industry.

SUBSTANCE: method for the formation of agglomerated proteins includes the following steps: providing a composition of ingredients containing micellar casein, whey protein and vegetable protein with a pH of 6.2-6.8, and a concentration of 1 to 15 wt.% of the total protein content, while the ratio of micellar casein and whey protein is from 90/10 to 60/40, and the ratio of micellar casein and whey protein to vegetable protein is from 80/20 to 20/80, the addition of calcium cations to ensure their concentration of 2.0–10 mM, homogenization of the composition and heat treatment with the formation of agglomerated proteins, and the agglomerates have a size of from 5 to 50 microns when measured by the average diameter D(4,3) using laser diffraction. Also described is a food product and a drink containing agglomerated proteins obtained by the described method.

EFFECT: method allows to improve the organoleptic properties while reducing the total fat content in the product without the need for additional stabilizers and hydrocolloids.

13 cl, 10 dwg, 11 tbl, 7 ex