The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 μm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.

The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 μm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.

A non-micellar mineral-protein complex including an exogenously added mineral and a protein, where the mineral-protein complex is soluble in a solution at a physiological pH between 6.6 to 6.9 and the complex includes exogenous phosphorus.

A non-micellar mineral-protein complex including an exogenously added mineral and a protein, where the mineral-protein complex is soluble in a solution at a physiological pH between 6.6 to 6.9 and the complex includes exogenous phosphorus.

The invention relates to an arginine-rich food composition comprising 10-20% by weight of proteins based on the weight of the composition and having a low hardness, as measured with Test A defined herein, of 0.01 to 0.2 N, to its preparation process by mixing a leguminous protein source and a casein source, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations. The food composition preferably comprises a mixture of a leguminous protein source and a casein source. The leguminous protein source is preferably pea protein isolate.

The invention relates to an arginine-rich food composition comprising 10-20% by weight of proteins based on the weight of the composition and having a low hardness, as measured with Test A defined herein, of 0.01 to 0.2 N, to its preparation process by mixing a leguminous protein source and a casein source, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations. The food composition preferably comprises a mixture of a leguminous protein source and a casein source. The leguminous protein source is preferably pea protein isolate.

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer particles encapsulating a bioactive agent such as a microorganism, compositions and modified products comprising heteropolymer particles of a phenolic compound and a protein, and a bioactive agent encapsulated therein obtainable by such methods. Also provided is a method for delivering a bioactive agent to a subject, comprising administering to said subject the modified food, feed, cosmetic, plant health, seed health or pharmaceutical product described herein.

The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer particles encapsulating a bioactive agent such as a microorganism, compositions and modified products comprising heteropolymer particles of a phenolic compound and a protein, and a bioactive agent encapsulated therein obtainable by such methods. Also provided is a method for delivering a bioactive agent to a subject, comprising administering to said subject the modified food, feed, cosmetic, plant health, seed health or pharmaceutical product described herein.