Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

The present disclosure discloses a casein micelle with composition and structural features simulating human milk and a preparation method thereof. The method includes the following steps: adding a citrate ion, a calcium ion, and a phosphate ion to a solution of compound casein to obtain a mixed solution; and then adjusting the pH of the mixed solution to 6.7-7.4, and achieving a constant volume with water to obtain a solution of the casein micelle simulating human milk. Wherein β-casein, κ-casein, and α.sub.s1-casein have a mass proportion of 65-71%, 17-23%, and 9-15% in the compound casein respectively. In the solution of the casein micelle simulating human milk, the concentrations of compound casein, citrate ion, calcium ion and phosphate ion were 0.3-0.6%, 1.5-4.2 mM, 4.5-10.8 mM, and 1.1-4.5 mM, respectively. The casein micelle simulating human milk of the present disclosure is similar to human milk casein micelle, and has low allergenicity.

The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

The invention describes foamable non-dairy creamers and frothing compositions that do not require the use of steam or a compressed gas to afford the foamed composition useful in a hot beverage such as coffee.

A spoonable fermented cream cheese composition with high protein content, of the quark or skyr type, intended for persons requiring increased intakes of proteins, such as sportspersons and elderly persons. The composition comprises at least 8% by weight proteins, with respect to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio between 50/50 and 75/25, the milk serum proteins comprising at least 20% denatured serum proteins in the form of microparticles, by weight with respect to the total weight of the serum proteins, and in that the pH is less than or equal to 4.6.

The invention relates to an arginine-rich food composition comprising 10-20% by weight of proteins based on the weight of the composition and having a low hardness, as measured with Test A defined herein, of 0.01 to 0.2 N, to its preparation process by mixing a leguminous protein source and a casein source, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations. The food composition preferably comprises a mixture of a leguminous protein source and a casein source. The leguminous protein source is preferably pea protein isolate.

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%. The ingredient. A method of production of a dairy product. The dairy product.