| abstract |
The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt.% of emulsifying agent (native protein and optionally emulsifying starch), at least 0.2 wt.% denatured protein, and at least 1.0 wt.% of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention allows for more control of the final composition and organoleptic properties of the milk substitute. |