| abstract |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterilising a first liquid component comprising said coagulating protein, b) heat-sterilising a second liquid component comprising said anti-coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach. |