Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Compositions comprising one or more recombinant cascin proteins or fragments of recombinant cascin proteins and microbial lipids and methods of producing such compositions are provided.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably between 2 to 10.

The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably between 2 to 10.

The present invention relates to protein isolate comprising at least 80% of protein on dry weight comprising pea protein and rapeseed protein, wherein the ratio of pea protein to rapeseed protein is within the range of 70:30 to 95:5 (w/w).