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filingDate 1991-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1992-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-0468560-A1
titleOfInvention Protein dispersions in food products
abstract The invention concerns casein-containing dispersions, optionally mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as fatreplacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, spreads.
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priorityDate 1990-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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