阅读说明：本技术 生产具有游离二价阳离子乳蛋白质和植物蛋白质聚集的食品或饮料产品的方法 (Method for producing food or beverage products with free divalent cation milk proteins and vegetable protein aggregates ) 是由 C·J·E·施密特 G·马切西尼 S·C·维尔德 E·S·科罗杰伊奇克 C·菲利普 于 2018-06-01 设计创作，主要内容包括：本发明涉及一种制备食品或饮料产品的方法,该方法包括以下步骤：提供包含胶束酪蛋白、乳清蛋白质和植物蛋白质的成分组合物,所述成分组合物具有5.9至7.1、优选6.2至6.8的pH并且具有1重量％至15重量％的总蛋白质浓度,并且其中该组合物具有90/10至60/40的胶束酪蛋白对乳清蛋白质的比例以及80/20至20/80的胶束酪蛋白和乳清蛋白质对植物蛋白质的比例；添加二价阳离子以在该成分组合物中提供2.0mM至10mM的游离二价阳离子浓度；以及随后热处理该成分组合物以形成包含胶束酪蛋白、乳清蛋白质和植物蛋白质的凝聚蛋白质,所述凝聚物具有5微米至50微米的尺寸,如通过激光衍射测得的D(4,3)平均直径所测量。本发明还涉及通过此方法获得的产品。(The present invention relates to a method of preparing a food or beverage product, the method comprising the steps of: providing an ingredient composition comprising micellar casein, whey protein and plant protein, said ingredient composition having a pH of from 5.9 to 7.1, preferably from 6.2 to 6.8 and having a total protein concentration of from 1 wt% to 15 wt%, and wherein the composition has a ratio of micellar casein to whey protein of from 90/10 to 60/40 and a ratio of micellar casein and whey protein to plant protein of from 80/20 to 20/80; adding divalent cations to provide a free divalent cation concentration in the ingredient composition of 2.0mM to 10 mM; and subsequently heat treating the ingredient composition to form an agglomerated protein comprising micellar casein, whey protein and vegetable protein, said agglomerate having a size of from 5 microns to 50 microns as measured by the D (4,3) mean diameter as measured by laser diffraction. The invention also relates to the product obtained by this process.)

1. A method of producing a food or beverage product comprising the steps of:

providing an ingredient composition comprising micellar casein, whey protein and plant protein, said ingredient composition having a pH of 5.9 to 7.1, preferably 6.2 to 6.8 and having a total protein concentration of 1 to 15 wt.%, and wherein

The composition has a ratio of micellar casein to whey protein of from 90/10 to 60/40, an

80/20 to 20/80 of micellar casein and whey protein to vegetable protein,

adding divalent cations to provide a concentration of free divalent cations in the ingredient composition of from 2.0mM to 10mM,

and then

Heat treating the ingredient composition to form an agglomerated protein comprising micellar casein, whey protein and vegetable protein, the agglomerate having a size of from 5 microns to 50 microns as measured by the D (4,3) mean diameter as measured by laser diffraction.

2. The method of claim 1, wherein the ingredient composition is heat treated at a temperature of 80 ℃ to 125 ℃ for a period of 30 seconds to 900 seconds, or at a temperature of 126 ℃ or higher for 3 seconds to 45 seconds.

3. The method according to any one of the preceding claims, wherein the plant protein is selected from pea protein, soy protein or a combination thereof.

4. The method according to any one of the preceding claims, wherein the ingredient composition is subjected to homogenization, and wherein the homogenization preferably precedes the heat treatment of the ingredient composition.

5. The method of any one of the preceding claims, wherein the solubility of the plant protein is improved by physical treatment.

6. The method of any preceding claim, wherein aggregates are from 10 microns to 40 microns, preferably from 10 microns to 30 microns, as measured by D (4,3) mean diameter.

7. The method of any one of the preceding claims, wherein the divalent cations are selected from Ca cations or Mg cations or a combination thereof.

8. The method of any one of the preceding claims, wherein the divalent cation is a calcium cation.

9. The method according to claim 8, wherein calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 6.0mM, preferably 2.0mM to 4.0mM, more preferably 2.0mM to 3.0 mM.

10. The method according to claim 9, wherein the plant protein is pea protein and calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 3.0mM, preferably 2.0mM to 2.5 mM.

11. The method according to claim 9, wherein the plant protein is soy protein and calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 3.0mM, preferably 2.0mM to 3.0 mM.

12. The process according to any one of the preceding claims, wherein the content of soluble proteins in the final product is lower than or equal to 30% with respect to the total protein content.

13. The method according to any preceding claims, wherein the ingredient composition comprises from 0 wt.% to 36 wt.% fat, preferably from 1.0 wt.% to 20 wt.%, more preferably from 3.0 wt.% to 15 wt.%, most preferably from 5 wt.% to 10 wt.% fat.

14. The method of any preceding claim, wherein the casein and whey proteins in the ingredient composition are provided in a form selected from the group consisting of: raw milk, pasteurized milk, low heat concentrated milk, low heat milk powder, milk protein concentrate, milk protein isolate in liquid or powder form, or combinations thereof, while additional whey protein is provided in a form selected from the group consisting of: sweet dairy whey, whey protein concentrate, whey protein isolate in liquid, concentrate or powder form, or combinations thereof.

15. A food or beverage product obtained by the method according to any one of claims 1 to 15.

16. Food or beverage product comprising aggregated protein comprising micellar casein, whey and vegetable protein aggregates, wherein the product has a pH of from 5.9 to 7.1, preferably from 6.2 to 6.8 and has a total protein concentration of from 1 to 15 wt.%, and wherein the product has a pH of from 5.9 to 7.1, and wherein the product has a total protein concentration of from 1 to 15 wt.%, and wherein the product has a protein content of at least one protein selected from the group consisting of caseinThe composition has a ratio of micellar casein to whey protein of 90/10 to 60/40 and a ratio of micellar casein and whey protein to vegetable protein of 80/20 to 20/80, the composition having a free divalent cation concentration of 2.0mM to 10mM, the agglomerated protein comprising casein, whey protein and vegetable protein, the agglomerate having a size of 5 microns to 50 microns, as measured by laser diffraction D_(4,3)Average diameter.

Technical Field

The present invention relates to a method of producing a food or beverage product, and in particular, to a method for forming agglomerated protein in an ingredient composition. The invention also relates to a food or beverage product comprising aggregated protein comprising micellar casein and whey protein and vegetable protein aggregates.

Background

It is known to provide texture and mouthfeel to food and beverage products through protein aggregation, and there is a continuing need for food and beverage products that exhibit a nutritional balance of macronutrients while delivering excellent taste and texture.

CN104489097A describes a method to obtain a thermal convection dry protectant formulation for lactic acid bacteria or probiotics. The method comprises heat treating a calcium enriched milk preparation at 60 ℃ to induce protein aggregation and subsequently subjecting the preparation to mechanical homogenization.

WO07040113A describes the production of ingredients that exhibit high content in milk-derived complex lipids. It is obtained by precipitating the protein fraction of butter whey in the presence of calcium at pH 4.0 to 5.0 and filtering the supernatant to concentrate the complex lipids.

WO06065135 a2 discloses the production of liquid food products enriched in free divalent cations, in which 20% of the lysine residues effected by the proteins have been glycosylated in order to increase their aggregation resistance in the presence of calcium. Thus, WO06065135 a2 relates to the prevention of protein aggregation in the presence of divalent cations, calcium, etc.

US20130011515 a1 describes a process for producing a milk protein concentrate enriched in whey proteins. Heating skim milk at a pH in the range of 6.5-7.0 to promote aggregation of whey protein and casein. The heated product was then filtered to concentrate the protein aggregates and remove lactose.

Van Hekken et al [ Rheology and microscopy of chemical hyperphosphorylated wheelhouse Casein,1997, J.Dairy Sci.802740-2750 (Rheology and Microstructure of chemically hyperphosphorylated Percasein, 1997, J.Dairy Sci.80, p.2740) describe the effect of adding free calcium on the viscosity of hyperphosphorylated Casein. The results show that the addition of 30mM calcium at pH 8.4 increases the viscosity of 4 wt.% hyperphosphorylated casein (190% phosphorylation). This study did not involve a mixture of vegetable and milk proteins. Furthermore, hyperphosphorylated casein is undesirable as an expensive ingredient for chemical modification in the case of mixtures of vegetable and milk proteins.

Holt described in his paper [ An equivalent thermal model of the sequencing of calcium phosphate by calcium semiconductors and its application to the calculation of the salt distribution in milk,2004, Eur.J.Phys.,33,421-434 (equilibrium thermodynamic model of casein micellar calcium phosphate and its use in the calculation of the salt distribution in milk), 2004, European journal of Physics, Vol.33, p.421-434, reported that the amount of free calcium ions in milk was 10.2mM at pH 6.70 and decreased to 8mM when the pH was decreased to 6.0. Plant proteins are not contemplated herein.

McKinnon et al [ Diffussing-wave spectroscopy in-vivo catalysis of heated reconstructed skim milk 2009, Food Hydrocolloids,1127-1133 (research on the dispersive wave spectroscopy of heated reconstructed skim milk containing calcium chloride,2009, Food Hydrocolloids, p. 1127-1133) ] investigated the effect of adding calcium chloride to 10 wt% reconstituted skim milk in the pH range of 6.0 to 7.2 and the subsequent effect on viscosity when heating the milk at 60 ℃, 75 ℃ and 90 ℃ for 10 minutes. They reported that the critical unstable pH of milk was 5.9 when calcium chloride was heated at 90 ℃ in high amounts up to 10 mM. Plant proteins are not contemplated herein.

L. ramasubramanian et al [ The microbiological properties of calcium-induced milk gels,2014, j. food Engineering,45-51 (rheological properties of calcium-induced milk gels,2014, journal of food Engineering, p. 45-51) ] determined The effect of adding calcium chloride to full-fat milk (3.5% fat) when heated at 70 ℃. It is reported that calcium chloride addition below 12.5mM produces a viscous dispersion, while higher calcium chloride concentrations induce the formation of stronger gels. Interestingly, pre-treating the milk at 90 ℃ for 10 minutes before adding calcium chloride and then heating at 70 ℃ resulted in the strongest gels. Gel formation is undesirable in many semi-solid food and beverage products. Plant proteins are not contemplated herein.

Phan-Xuan et al [ Tuning the structure of protein particles and gels with calcium or sodium ions in 2013, Biomacromolecules, Vol.14, 6,1980-1989 (1989) report that when 100% whey protein (β -lactoglobulin) was treated at pH7.0 by adding calcium chloride to β -lactoglobulin, calcium content was 5mM-6mM, protein concentration was 4 wt%, microgel or gel formation resulted when heated at 68 ℃ or 85 ℃.

Chen et al [ Thermal aggregation and gelation of soy protein hydrolysate pH.2016, Food Hydrocolloids,61, 740-. The effect of calcium on protein aggregation is not described.

Franco et al [ influx of pH and protein thermal theory of pea protein-stabilized oil-in-water emulsions.2000, JAOCS,77,9, 975-supplement 984 (Influence of pH and protein heat treatment on rheological properties of oil-in-water emulsions stabilized with pea proteins, 2000, journal of the American oil and fat chemical Association, Vol. 77, No. 9, pp. 975-supplement 984) ] report that concentrated 65 wt% sunflower emulsions stabilized with 6 wt% pea proteins show an increase in viscosity after heating for up to 60 minutes at temperatures above 70 ℃ and that the highest viscosity increase is obtained at a pH around the isoelectric point of the pea proteins (i.e., pH 5.3).

Interactions between micellar casein and pea proteins have been described in J. -L.Messin et al [ Interactions on casein micro-pea systems (part 1): heat-induced denaturation and aggregation.2017, Food Hydrocolloids,67,229-242 (Interactions in the casein micelle-pea system (part 1): heat-induced denaturation and aggregation, 2017, < Food Hydrocolloids >, stage 67, p. 229-242) ]. The dispersion of micellar casein and pea protein isolate was heated at pH 7.1 to between 40 ℃ and 85 ℃ to obtain a mixing ratio by weight of 1:1 and a protein content of 1.8 wt%. It was concluded that casein does not participate in the aggregation of pea proteins while promoting the dissociation of pea protein subunits. The effect of free calcium is not disclosed in this document.

Belliciu and C.I.Moraruu [ The effect of protein concentration and heat treatment on micellar casein protein mixtures, 2011, food hydrocolloids,25, 1448-. They found that at the same protein concentration, the flow characteristics of the mixture were lower than those of the soy protein isolate. Furthermore, the authors state that calcium precipitates out of solution and does not increase the aggregate's total charge and has no effect on texture/viscosity.

Disclosure of Invention

The present invention provides an improvement by using milk protein/vegetable protein based aggregates by specific heat treatment in the presence of a specific concentration of added divalent cations.

In a first aspect, the present invention relates to a method of producing a food or beverage product, the method comprising the steps of:

providing an ingredient composition comprising micellar casein, whey protein and plant protein, said ingredient composition having a pH of 5.9 to 7.1, preferably 6.2 to 6.8 and having a total protein concentration of 1 to 15 wt.%, and wherein

The composition has a ratio of micellar casein to whey protein of from 90/10 to 60/40, an

80/20 to 20/80 of micellar casein and whey protein to vegetable protein,

adding divalent cations to provide a concentration of free divalent cations in the ingredient composition of from 2.0mM to 10mM,

and then

Heat treating the ingredient composition to form an agglomerated protein comprising micellar casein, whey protein and vegetable protein, the agglomerate having a size of from 5 microns to 50 microns as measured by the D (4,3) mean diameter as measured by laser diffraction.

The present invention uses milk protein/vegetable protein based aggregates generated upon heat treatment in the presence of added free divalent cations in order to provide optimal organoleptic properties while allowing to reduce the total fat content in the product. Furthermore, said invention enables the formulation of a dairy-based texturized product without the use of additional stabilizers or hydrocolloids.

In a preferred method of the invention, the ingredient composition is subjected to a temperature of from 80 ℃ to 125 ℃ for a period of from 30 seconds to 900 seconds, or to a temperature of 126 ℃ or higher for a period of from 3 seconds to 45 seconds, while being heat-treated. In a more preferred embodiment of the invention, the composition of ingredients is subjected to a temperature of 80 ℃ to 100 ℃ for a period of time of 0.5 minutes to 4 minutes, or to a UHT (ultra high temperature) heat treatment above 135 ℃ for a period of time of 3 seconds to 45 seconds.

The method of claim 1, wherein the ingredient composition is heat treated at a temperature of 80 ℃ to 125 ℃ for a period of 30 seconds to 900 seconds, or at a temperature of 126 ℃ or higher for 3 seconds to 45 seconds.

In a second aspect, the present invention relates to a food or beverage product obtained by the above method.

In another aspect, the invention relates to a food or beverage product comprising aggregated protein comprising micellar casein, whey and plant protein aggregates, wherein the product has a pH of 5.9 to 7.1, preferably 6.2 to 6.8 and has a total protein concentration of 1 to 15 wt.%, and wherein the composition has a ratio of micellar casein to whey protein of 90/10 to 60/40 and a ratio of micellar casein and whey protein to plant protein of 80/20 to 20/80, a free divalent cation concentration of 2.0 to 10mM in the ingredient composition, the aggregated protein packageContaining casein, whey protein and vegetable protein, the agglomerates having a size of 5 to 50 microns, as measured by laser diffraction_(4,3)Average diameter.

Drawings

FIG. 1 shows the presence or absence of 5mM CaCl₂In the case of (a), the particle size distribution of the high oleic sunflower-based emulsion was stabilized by a Milk Protein Concentrate (MPC)/Soy Protein Isolate (SPI) with a total protein content of 3 wt.% and a mixing ratio of 75/25 after heating (95 ℃, 15 minutes) and shearing at pH 7.0. (A)2.5 wt% sunflower oil, (B)5 wt% sunflower oil, (C)10 wt% sunflower oil. Solid line: pH7.0 without adding CaCl₂(ii) a Dotted line: pH7.0, 5mM CaCl was added₂。

FIG. 2 shows the presence or absence of 10mM CaCl₂In the case of (a), the particle size distribution of the high oleic sunflower-based emulsion stabilized by a milk protein concentrate/soy protein isolate with a total protein content of 3 wt.% and a mixing ratio of 50/50, after heating (95 ℃, 15 minutes) and shearing at pH 7.0. (A)2.5 wt% sunflower oil, (B)5 wt% sunflower oil, (C)10 wt% sunflower oil. Solid line: pH7.0 without adding CaCl₂(ii) a Dotted line: pH7.0, 10mM CaCl was added₂。

Figure 3 shows confocal scanning laser micrographs of a 5 wt.% high oleic sunflower emulsion stabilized by 3 wt.% milk protein concentrate/soy protein isolate with a mixing ratio of 75/25 after heat treatment at 95 ℃ and shearing for 15 minutes. (A) pH7.0 without adding CaCl₂(ii) a (B) pH7.0, 5mM CaCl was added₂. The scale bar is 10 microns. mc represents micellar casein, sp represents soy protein, and o represents oil droplets next to the arrow.

Figure 4 shows confocal scanning laser micrographs of a 5 wt.% high oleic sunflower emulsion stabilized by 3 wt.% milk protein concentrate/soy protein isolate with a mixing ratio of 50/50 after heat treatment at 95 ℃ and shearing for 15 minutes. (A) pH7.0 without adding CaCl₂(ii) a (B) pH7.0, 10mM CaCl was added₂. The scale bar is 10 microns. mc represents micellar casein, sp represents soy protein, and o represents oil droplets next to the arrow.

FIG. 5 shows the presence or absence of 5mM CaCl₂In the case of (a), the flow curve at 20 ℃ of a high oleic sunflower emulsion stabilized by a 3 wt.% milk protein concentrate/soy protein isolate mixture with a mixing ratio of 75/25 after heat treatment at pH7.0 and 95 ℃ and shearing for 15 minutes. (A)2.5 wt% sunflower oil, (B)5 wt% sunflower oil, (C)10 wt% sunflower oil. Circle: pH7.0 without adding CaCl₂(ii) a Cross: pH7.0, 5mM CaCl was added₂。

FIG. 6 shows the presence or absence of 5mM CaCl₂In the case of (a), the flow curve at 20 ℃ of a high oleic sunflower emulsion stabilized by a 3 wt.% milk protein concentrate/soy protein isolate mixture with a mixing ratio of 75/25 after heat treatment at pH7.0 and 95 ℃ and shearing for 15 minutes. (A)2.5 wt% sunflower oil, (B)5 wt% sunflower oil, (C)10 wt% sunflower oil. Circle: pH7.0 without adding CaCl₂(ii) a Cross: pH7.0, 10mM CaCl was added₂。

FIG. 7 shows the presence or absence of CaCl₂In the case of (a) after heat treatment at pH7.0 and 95 ℃ and shearing for 15 minutes, the viscosity of a high oleic sunflower emulsion stabilized by a 3 wt.% milk protein concentrate/soy protein isolate mixture at a shear rate of 10 l/s. (A)75/25MPC/SPI mix ratio, 5mM CaCl was added₂(B)50/50MPC/SPI mixing ratio, adding 10mM CaCl₂。

Fig. 8 shows confocal scanning laser micrographs of a 5 wt.% high oleic sunflower emulsion stabilized by 3 wt.% milk protein concentrate/soy protein isolate with a mixing ratio of 75/25 after heat treatment at 95 ℃ and shearing for 3 minutes in a pilot plant. (A) pH7.0 without adding CaCl₂(ii) a (B) pH7.0, 10mM CaCl was added₂. The scale bar is 10 microns. p represents protein and o represents oil drop next to arrow.

FIG. 9 shows heat treatment and shearing at 95 ℃ in a test plantAfter 3 minutes of cutting, confocal scanning laser micrographs of a 5 wt.% high oleic sunflower emulsion stabilized by 3 wt.% milk protein concentrate/soy protein isolate with a mix ratio of 50/50. (A) pH7.0 without adding CaCl₂(ii) a (B) pH7.0, 20mM CaCl was added₂. The scale bar is 10 microns. p represents protein and o represents oil drop next to arrow.

Fig. 10 illustrates a method for formulating a milk-pea or milk-soy system.

Detailed Description

When conducting experiments on the effect of the addition of divalent cations (in particular calcium) to a milk protein/vegetable protein mixture on protein aggregation and viscosity build-up, it was surprisingly found that there is a critical range of divalent cation addition which can lead to optimal protein aggregation without precipitation or gelling of the aggregates formed after heating. When this optimal concentration of calcium is passed, the system exhibits excessive aggregation and precipitation or a reduction in aggregate size.

Without being bound by theory, the addition of calcium chloride to the protein results in an exchange between protons adsorbed at the surface of the protein and calcium ions with higher affinity. This phenomenon results in a decrease in the pH of the dispersion, thereby reducing electrostatic repulsion between the proteins. Under these conditions, the subsequent heat treatment of milk protein/vegetable protein based dispersions and emulsions leads to controlled aggregation of the proteins, which is shown to have a positive effect on the texture and organoleptic properties of the finished product.

The main advantage of the present invention is that it allows texturizing reduced milk protein/vegetable protein based systems and enables to reduce the use of additional hydrocolloids.

In the present context, the agglomerates produced with the process according to the invention and present in the product of the invention have a size of from 5 to 50 microns, as measured by the D (4,3) mean diameter. The Particle Size Distribution (PSD) of the agglomerates was measured using a Mastersizer 2000 (Malvern instruments, UK) or equivalent measurement system. For the measurement, the sample can be dispersed, for example, in a Hydro SM measuring cell until a shading of 9% to 10% is obtained, and then analyzed in a Mastersizer.

Furthermore, in the context of the present invention, free divalent cations may be measured by selective electrodes. For example, free (ionic) calcium concentration is determined by Mettler Toledo calcium selective electrode perfections^TMDX series half cell assay, in which BNC connector P/N51344703 was connected to 692 pH/Ionic Meter (Metrohm Switzerland).

Further, in the context of the present invention, unless otherwise indicated,% of component refers to weight% based on the weight of the composition, i.e. weight/weight%.

Preferably, the protein concentration in the ingredient composition is from 1 wt% to 10 wt%, more preferably from 2 wt% to 9 wt%.

In a preferred embodiment of the invention, the aggregates are from 10 to 40 microns, preferably from 10 to 30 microns, as measured by the D (4,3) mean diameter. This provides the product with the desired mouthfeel without aggregates providing a gritty feel.

In the context of the present invention, the plant protein may be selected from soy, pea, oat, potato, canola, peanut or rice.

In a preferred embodiment of the invention, the vegetable protein is selected from pea protein, soy protein or a combination thereof. It has been found that these vegetable proteins provide good texture to the product of the invention.

In the process according to the invention, it is advantageous to improve the solubility of the plant proteins by physical treatment (e.g. heating, homogenization).

Preferably, according to the method of the invention, the ingredient composition is subjected to homogenization. However, it has been found that if the coagulum produced in the process according to the invention is subjected to too high a shear, the coagulum may be destroyed. Advantageously, homogenization is carried out prior to the heat treatment of the ingredient composition.

According to the invention, it is preferred that the divalent cations are selected from calcium cations, or magnesium cations, or combinations thereof. These divalent cations are food grade and do not promote easy oxidation of oils or fats.

In a preferred embodiment of the invention, the divalent cation is a calcium cation.

Advantageously, divalent cations, preferably calcium salts, are added until the free divalent calcium cation concentration is 2.0mM to 6.0mM, preferably 2.0mM to 4.0mM, more preferably 2.0mM to 3.0 mM.

In a preferred embodiment of the invention the plant protein is pea protein and the calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 3.0mM, preferably 2.0mM to 2.5 mM. An advantage of this embodiment of the invention is that it does not cause some of the sensory defects (metallic taste, soapy feel) caused by the added salt.

The plant protein is pea protein and the calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 3.0mM, preferably 2.0mM to 2.5 mM.

In another preferred embodiment of the invention, the plant protein is soy protein and the calcium salt is added until the free divalent calcium cation concentration is 2.0mM to 3.0mM, preferably 2.0mM to 3.0 mM. An advantage of this embodiment of the invention is that it does not cause some of the sensory defects (metallic taste, soapy feel) caused by the added salt.

After the cation is added, the pH of the ingredient composition may be adjusted to 5.9 to 6.8.

Furthermore, it is preferred that the divalent cation is added in the form of an inorganic salt. Preferably, the inorganic salt is a calcium salt selected from the group consisting of calcium chloride, calcium hydroxide, calcium carbonate, calcium citrate, calcium phosphate, stearic acid malic acid, calcium glycerophosphate, calcium lactate and calcium gluconate. In a particularly preferred embodiment of the invention, the calcium salt is calcium chloride or calcium lactate. In an all natural embodiment of the invention, calcium is obtained from concentrated minerals from milk after separation of protein, fat and lactose, for example by membrane fractionation.

The pH of the ingredient composition is preferably 6.2 to 7.1 prior to the addition of the calcium cation.

The content of soluble proteins after the aggregation reaction in the constituent composition is preferably less than or equal to 30%, preferably less than or equal to 20%, relative to the total protein content, showing that most of the proteins are embedded in the aggregated structure.

In one embodiment of the invention, the ingredient composition comprises from 0 wt.% to 36 wt.% fat, preferably from 1.0 wt.% to 20 wt.%, more preferably from 3.0 wt.% to 15 wt.%, most preferably from 5 wt.% to 10 wt.% fat. It has been found that even with small amounts of fat, the texture of the product is creamy due to the coagulation that occurs within the product.

The casein and whey proteins in the ingredient composition are preferably provided in a form selected from the group consisting of: raw milk, pasteurized milk, low heat concentrated milk, low heat milk powder, milk protein concentrate, milk isolate in liquid or powder form, or combinations thereof, while additional whey protein is provided in a form selected from the group consisting of: sweet dairy whey, whey protein concentrate, whey protein isolate in liquid, concentrate or powder form, or combinations thereof.

Preferably, the whey protein source is non-denatured.

The plant protein is preferably selected from powdered plant protein concentrates or isolates.

Micellar casein may be obtained from the group consisting of milk, milk protein concentrates and isolates in liquid or powder form or combinations thereof.

The invention also relates to a dairy concentrate obtained by the above process.

In a particularly preferred embodiment of the invention, the concentrate is dried to a powder using freeze drying, spray drying or roller drying.

The product according to the invention may be a dairy based product such as ice cream or frozen confection, dairy concentrate or dessert, sauce, etc. Product forms include frozen, room temperature, refrigerated, liquid and powder.