FIELD: food industry.
SUBSTANCE: described is the use of nut milk treated with protein deamidase for mixing with a liquid to provide a mixture having pH of 5 to 7, as well as beverages and liquid food products, obtained using such milk.
EFFECT: group of inventions makes it possible to increase dispersibility of nut milk and to prevent its aggregation in liquid food products and beverages with pH from 5 to 7.
10 cl, 6 dwg, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PREVENTING AGGREGATION OF VEGETABLE MILK | 2020 |
|
RU2820353C2 |
| STABLE PROTEIN COMPOSITIONS | 2020 |
|
RU2808068C2 |
| LIQUID OAT BASE | 2014 |
|
RU2616802C2 |
| NATURAL CREAMER WITH HIGH RESISTANCE TO ACIDITY AND MINERALS IN THE BEVERAGE | 2018 |
|
RU2791129C2 |
| BEVERAGE PREPARATION PASTE | 2020 |
|
RU2826079C1 |
| LIQUID WHITENER | 2019 |
|
RU2812445C2 |
| LIQUID WHITENER | 2019 |
|
RU2812436C2 |
| LIQUID WHITENER | 2019 |
|
RU2812813C2 |
| WHITENER COMPOSITION | 2017 |
|
RU2756860C2 |
| CLA CONTAINING BEVERAGE COMPOSITION | 2008 |
|
RU2491837C2 |
