Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

The present invention aims to provide a milk protein-containing granular composition which exhibits good dispersibility in a solvent such as water and of which discoloration over time is suppressed, a method of producing the same, and a method of improving the dispersibility of a milk protein-containing granular composition. The present invention relates to a milk protein-containing granular composition containing a milk protein and hydroxypropyl cellulose, and the like.

The present invention aims to provide a milk protein-containing granular composition which exhibits good dispersibility in a solvent such as water and of which discoloration over time is suppressed, a method of producing the same, and a method of improving the dispersibility of a milk protein-containing granular composition. The present invention relates to a milk protein-containing granular composition containing a milk protein and hydroxypropyl cellulose, and the like.

Disclosed is a method for producing agglomerated proteins, agglomerated protein powders, and instantized protein powders using at least one protein binder to form agglomerates of at least one target protein.

Disclosed is a method for producing agglomerated proteins, agglomerated protein powders, and instantized protein powders using at least one protein binder to form agglomerates of at least one target protein.

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 powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.

The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.