Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

A fortified high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali, water, and one or more additive, which additive may be configured as a vitamin or mineral. 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.

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.

A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.

A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(.sub.4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(.sub.4,3) as measured by laser diffraction.

A shaped vegetarian meat product comprising: 30-80 wt. % water; 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof. Wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.

The present invention relates to anew method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

The present invention relates to anew method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.