The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25 C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the evaporated milk obtained in step c) below 70 C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed.

Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37? C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

A container-filled beverage for a person with swallowing difficulty, which contains a thickening agent, has a viscosity of 50 mPa.Math.s or more, and is filled in a light-shielding container.

Provided is a thirst-quencher-like acidic milk-based beverage and a method for producing the same, of which white turbidity typical of milk-based beverages is suppressed, which provide milkiness characteristic of milk-based beverages, and which has the appearance desired of sports drinks. The acidic milk-based beverage contains milk, a stabilizer of milk protein, and water, and the solid non-fat content thereof is 0.15 to 0.4 mass %, and the pH is not higher than 4.0. In particular, by controlling the lightness L to 25 to 47 in the Hunter Lab color space, the beverage made be useful as a thirst quencher beverage.