Therefore, disclosed herein is a composition comprising dietary early glycation products (EGPs) with less than 1 wt % advanced glycation end products (AGEs). Also disclosed is a method for treating or preventing diabetes in a subject, such as type 1 diabetes, type 2 diabetes, or gestational diabetes, that involves administering to a subject in need thereof a composition disclosed herein.

The present invention relates to a high protein shelf stable powder composition comprising form about 52 to 80% of a protein source having a lipid content, from about 5-18% of a protein encapsulated fat, from about 5-18% of a mineral source that is whey permeate, lactose, sweet whey powder or a dairy mineral blend or a mixture thereof and from about 0.2% to 5.0% stabilizing agent or a mixture of stabilizing agents. The composition may also contain flavorings, salts, starch, sweetener and/or soluble fiber. The amounts are by weight of the composition. The invention also relates to preparing a high protein frozen confection from the shelf stable powder composition.

Methods for extracting protein from expired or spoiled milk is disclosed. In at least one embodiment, the method includes the steps of acid hydrolysis, first filtration, fine filtration, activation, salting out, degreasing, drying and packaging. Through the combined process of “protein activation” and “self-assembly salting out,” these methods enable the reuse and upcycling of expired and spoiled milk.

Methods for extracting protein from expired or spoiled milk is disclosed. In at least one embodiment, the method includes the steps of acid hydrolysis, first filtration, fine filtration, activation, salting out, degreasing, drying and packaging. Through the combined process of “protein activation” and “self-assembly salting out,” these methods enable the reuse and upcycling of expired and spoiled milk.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

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.

High-protein beverages are manufactured by infusion of hydrated whey protein into an acidic beverage prior to packaging. The protein content of such beverages makes them more compatible with the dietary restrictions of persons with diabetes mellitus, for example.

High-protein beverages are manufactured by infusion of hydrated whey protein into an acidic beverage prior to packaging. The protein content of such beverages makes them more compatible with the dietary restrictions of persons with diabetes mellitus, for example.

The present invention relates to an instant beverage powder product and a method for preparing the instant beverage powder product, a liquid food product produced from the instant beverage powder and a method for preparing the liquid food, use of the liquid food, and a kit comprising the instant beverage powder product.

The invention relates to a method of producing a dairy concentrate, 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 3-25 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°-105° 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 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 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 3-50 microns mean diameter D(4,3) as measured by laser diffraction.