A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The present invention is in the field of protein compositions, in particular protein compositions for infant milk formula. The protein compositions according to the invention comprise whey protein, casein and high isoelectric point proteins, such as those having an isoelectric point of at least 6.0. The present invention further relates to the uses of the protein compositions.

The present invention is in the field of protein compositions, in particular protein compositions for infant milk formula. The protein compositions according to the invention comprise whey protein, casein and high isoelectric point proteins, such as those having an isoelectric point of at least 6.0. The present invention further relates to the uses of the protein compositions.

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

The present invention is directed to a composition including: (a) a micelle dispersed in an aqueous solution, wherein the micelle includes recombinant proteins of S1 Casein, S2 Casein, Casein, and Casein; (b) and a plant derived material. Further provided is a method for preparing the composition. Some of the present embodiments of the disclosure are directed to a composition comprising a plurality of micelles, wherein each of the plurality of micelles includes a plant-based protein, where in the plant-based protein comprises: Casein, Casein, and Casein; a plant derived material; calcium ions; and phosphate ions. Further provided are methods for preparing analog food products comprising the composition(s) of the disclosure.

The present invention is directed to a composition including: (a) a micelle dispersed in an aqueous solution, wherein the micelle includes recombinant proteins of S1 Casein, S2 Casein, Casein, and Casein; (b) and a plant derived material. Further provided is a method for preparing the composition. Some of the present embodiments of the disclosure are directed to a composition comprising a plurality of micelles, wherein each of the plurality of micelles includes a plant-based protein, where in the plant-based protein comprises: Casein, Casein, and Casein; a plant derived material; calcium ions; and phosphate ions. Further provided are methods for preparing analog food products comprising the composition(s) of the disclosure.