Whey protein-based high protein yogurt-like product, ingredients suitable for its production, and method of production

Abstract

To provide a food ingredient containing combination of insoluble whey protein particles (type A particles) having a particle size falling in a range of 1 to 10 micron and an acid-gelatinizable whey protein aggregate (type B particles), and a whey protein-based yoghurt-like product containing combination of the type A particles and the type B particles.SOLUTION: A dried food ingredient contains protein having a whole amount of at least 30% (w / w), insoluble whey protein particles (type A particles) having a particle size falling in a range of 1 to 10 micron in an amount of at least 20% (w / w) based on the whole amount of the protein and an acid-gelatinizable whey protein aggregate (type B particles) having a particle size falling in a range of 0.02 to 0.5 micron in an amount of at least 10% (w / w), and at least 90% of the protein is the whey protein.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to a novel type of food ingredient containing a combination of insoluble whey protein particles having a particle size in the range of 1-10 microns (referred to as Type A particles) and acid-gellable whey protein aggregates (referred to as Type B particles).The present invention further relates to a whey protein-based yogurt-like product containing a combination of Type A and Type B particles and to a method of producing the food ingredient and the whey protein-based yogurt-like product. [Background technology]

[0002] Whey protein is known to be a high quality protein source for human nutrition and is useful as a nutritional supplement for people needing additional protein, whether it be the malnourished elderly, athletes needing to build muscle, or people wishing to lose weight due to the thermogenic effect of increasing the relative amount of protein in the daily diet. Summary of the Invention

[0003] The inventors have found that it is difficult to prepare high protein whey protein based yogurt products, especially stirred or set type high protein whey protein based yogurt products.The inventors have found that without a large amount of casein, high concentrations of whey protein have a strong tendency to form gels during the heat treatment step utilized in the yogurt process.

[0004] If gel formation is too strong, the heat treatment equipment will become clogged, and production must be stopped and the equipment cleaned before production can begin again. Even if the heat treatment equipment can be operated without immediately clogging, the occurrence of whey protein gel during heating will result in shorter operating cycles of the heat treatment equipment between cleaning cycles.

[0005] The development of whey protein gel during the heating step further leads to a deterioration in the sensory quality of the resulting yoghurt-like product. Although the whey protein gel may be disrupted by homogenization prior to the acidification step, once disrupted, no strong gel is formed during or after acidification. The resulting product suffers from low viscosity, watery consistency, high sandy texture and high gel particle sedimentation.

[0006] The inventors have discovered that these difficulties can be overcome by using a combination of microparticulated whey protein particles (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles) as protein sources. The surprising effect of this solution is that gel formation and therefore viscosity increase during the heat treatment step is significantly reduced. Furthermore, type B particles appear to retain their ability to produce strong gelation during acidification (in contrast to the collapsed gel of denatured native whey proteins). Thus, the yoghurt-like products resulting from the present invention have a desirable high viscosity and a greatly reduced tendency to sedimentation and syneresis, making them attractive for stirred or set yoghurt production.

[0007] Thus, an aspect of the present invention relates to a food ingredient suitable for the production of a high protein, whey protein based yoghurt-like product. - at least 30% (w / w) of total protein, - a combination - insoluble whey protein particles having a particle size ranging from 1 to 10 microns (designated type A particles) in an amount of at least 20% (w / w) relative to the total amount of protein; - acid-gellable whey protein aggregates having a particle size in the range of 0.02 to 0.5 microns (referred to as type B particles) in an amount of at least 10% (w / w) relative to the total amount of protein; A combination of optionally carbohydrates, - optionally with fat wherein at least 90% of the protein is whey protein.

[0008] Another aspect of the present invention is a method for producing a composition comprising the steps of: 1) providing a source A comprising type A particles; 2) providing a source B comprising type B particles; 3) optionally providing one or more additional ingredients; 4) combining source A, source B, and optionally one or more additional ingredients to obtain a food ingredient; 5) packaging the food ingredient; and a method for producing said food ingredient, comprising:

[0009] An aspect of the present invention is a) providing a liquid premix, - at least 7% (w / w) of total protein, - a combination - type A particles in an amount of at least 20% (w / w) relative to the total amount of protein, - Type B particles in an amount of at least 10% (w / w) relative to the total amount of protein A combination of - Water, - optionally with carbohydrates wherein at least 90% (w / w) of the protein in the premix is ​​whey protein; b) optionally homogenizing the premix; c) heating the premix to a temperature of at least 72°C for at least 15 seconds and subsequently cooling the premix to a temperature below 50°C; d) contacting the cooled premix with an acidifying agent and acidifying the premix with the acidifying agent to a pH of up to 5.0; e) packaging the yogurt-like product resulting from the acidified premix. The present invention still relates to a method for producing a whey protein based yogurt-like product comprising the steps of:

[0010] Further aspects of the invention include, for example, - at least 7% (w / w) of total protein, - a combination - type A particles in an amount of at least 20% (w / w) relative to the total amount of protein, - Type B particles in an amount of at least 10% (w / w) relative to the total amount of protein A combination of wherein at least 90% (w / w) of the protein is whey protein.

[0011] An embodiment of the present invention still relates to the use of a combination of type A and type B particles as ingredients in the manufacture of a whey protein based yogurt-like product. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 shows three photographs of heat-treated whey protein-based yogurt premixes: A) based on unmodified WPC only, B) based on type A particles and unmodified WPC, and C) based on a combination of type A and type B particles. [Diagram 2] FIG. 2 shows the measured viscosities of four heat treated whey protein based yogurt premixes. [Diagram 3] FIG. 3 shows the measured viscosity of the four final whey protein based yogurts. [Figure 4] FIG. 4 shows a photograph of the heat-treated yogurt-like product after 9 months of storage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] As mentioned above, aspects of the present invention include: - at least 30% (w / w) of total protein, - a combination - insoluble whey protein particles having a particle size ranging from 1 to 10 microns (designated type A particles) in an amount of at least 20% (w / w) relative to the total amount of protein; - acid-gellable whey protein aggregates having a particle size in the range of 0.02 to 0.5 microns (referred to as type B particles) in an amount of at least 10% (w / w) relative to the total amount of protein; A combination of optionally carbohydrates, - optionally with fat wherein at least 90% of the protein is whey protein, including both native and denatured whey protein.

[0014] In the context of the present invention, the term "dry powder" relates to a powder containing at most 10% (w / w) water, preferably at most 5% (w / w) water.

[0015] In the context of the present invention, the term "combination of type A particles and type B particles" or equivalent phrases means that both type A particles and type B particles must be present in the aspect or embodiment of the invention concerned.

[0016] In the context of the present invention, the term "insoluble whey protein particles having a particle size in the range of 1-10 microns (referred to as type A particles)" relates to insoluble particles of denatured whey protein having a particle size in the range of 1-10 microns. Insoluble whey protein particles are typically produced by heating a whey protein solution at an appropriate pH (e.g., pH 5-8) while subjecting the solution to a high degree of internal shear. Shear may be provided by mechanical shear, for example using a scraped surface heat exchanger or homogenizer, or by exposing the solution to a high linear flow velocity that promotes turbulence.

[0017] Denatured whey protein compositions can also be prepared using low-shear or non-shear microparticulation methods, which typically involve the use of relatively low concentrations of whey protein during heat treatment and precise control of pH and calcium concentration.

[0018] The amount of insoluble whey protein particles having a particle size range of 1-10 microns (% w / w of the total amount of protein) of the composition is determined according to Example 1.1 (P 1~10 ).

[0019] The term "particle size," as used herein, refers to the hydrodynamic diameter of a particle.

[0020] In the context of the present invention, the term "acid-gellable whey protein aggregates having a particle size in the range of 0.02-0.5 microns", also referred to herein as type B particles, relates to aggregates of denatured whey protein, which aggregates are capable of forming strong gels (much stronger than native whey protein) during acidification, and which aggregates typically have a linear, worm-like, branched or chain-like shape. Type B particles are often prepared by heat denaturation of demineralized whey protein at relatively low concentrations, in the presence or absence of shear forces acting on the whey protein during denaturation.

[0021] The amount of type B particles in the composition (% w / w of the total amount of protein) is determined according to Example 1.10.

[0022] For example, the food ingredient may comprise a total amount of protein of at least 40% (w / wTS), preferably at least 55% (w / wTS), such as at least 75% (w / wTS).

[0023] The abbreviation "TS" means total solids.

[0024] For example, the food ingredient may comprise a total amount of protein in the range of 30-80% (w / wTS), such as in the range of 40-70% (w / wTS), such as in the range of 45-65% (w / wTS).

[0025] In the context of the present invention, the term "total protein" relates to the total amount of net protein in a composition or product, ignoring non-protein nitrogen (NPN).

[0026] It is preferred that the majority of the protein in the food ingredient is whey protein. Thus, it is preferred that at least about 90% (w / w) of the protein in the food ingredient is whey protein. It is more preferred that at least 95% (w / w) of the protein in the food ingredient is whey protein. It is even more preferred that at least 98% (w / w), such as about 100% (w / w) of the protein in the food ingredient is whey protein. The whey protein may be present in the form of either native whey protein and / or denatured whey protein.

[0027] In the context of the present invention, the phrase "Y and / or X" means "Y" or "X" or "Y and X". Following the same logic, "n1, n2, ..., n i-1 , and / or n i " The phrase "n1" or "n2" or ... or "n i-1 " or "n i " or components n1, n2, ... n i-1 , and n i means any combination of

[0028] In the context of the present invention, the term "whey protein" relates to proteins present either in the serum phase of milk or in coagulated milk. Proteins of the serum phase of milk may also be referred to as whey proteins or ideal whey. As used herein, the term "whey protein" encompasses both native whey proteins and whey proteins in denatured and / or aggregated form.

[0029] In the context of the present invention, the term "whey" relates to the liquid composition left when casein is removed from milk. The casein may be removed, for example, by microfiltration to provide a permeate that is free or essentially free of casein micelles but contains native whey proteins. This permeate is sometimes referred to as ideal whey, serum or whey.

[0030] Alternatively, casein may be removed from milk by contacting the milk composition with a rennet enzyme to cleave κ-casein into para-κ-casein and the peptide caseinomacropeptide (CMP), thereby destabilizing the casein micelles and precipitating the casein. The liquid surrounding the rennet-precipitated casein is often referred to as sweet whey and contains CMP in addition to the whey proteins normally found in milk.

[0031] Casein may also be removed from milk by acid precipitation, i.e., lowering the pH of the milk below casein's isoelectric point, pH 4.6, to disrupt and precipitate the casein micelles. The liquid surrounding the acid-precipitated casein is often referred to as acid whey or casein whey and does not contain CMP.

[0032] In the context of the present invention, the terms "native α-lactalbumin", "native β-lactoglobulin", "native CMP", "soluble α-lactalbumin", "soluble β-lactoglobulin" or "soluble CMP" relate to a soluble, non-denatured α-lactalbumin, β-lactoglobulin or CMP, which, when assayed according to Example 1.2, preferably has approximately the same retention time as a standard of α-lactalbumin, β-lactoglobulin or CMP.

[0033] The whey protein used in the present invention is preferably a whey protein from mammalian milk, such as, for example, milk from humans, cows, sheep, goats, buffalo, camels, llamas, horses and / or deer. In some preferred embodiments of the present invention, the whey protein is cow's milk whey protein.

[0034] The food ingredient may contain minor amounts of other protein types, for example it may be preferred that up to 10% (w / w) of the protein in the food ingredient is casein and caseinates, preferably up to 5% (w / w), even more preferably up to 1% (w / w), such as up to 0.1% (w / w).

[0035] In some preferred embodiments of the present invention, the food ingredient is substantially free of casein or caseinates.

[0036] As mentioned above, food ingredients contain a significant amount of type A particles.

[0037] The food ingredient may, for example, comprise type A particles in an amount of at least 30% (w / w) relative to the total amount of protein. Preferably, the food ingredient comprises type A particles in an amount of at least 40% (w / w) relative to the total amount of protein. For example, the food ingredient may comprise type A particles in an amount of at least 50% (w / w) relative to the total amount of protein. The food ingredient may, for example, comprise type A particles in an amount of at least 60% (w / w) relative to the total amount of protein.

[0038] For example, the food ingredient may comprise type A particles in an amount in the range of 20-90% (w / w), preferably in the range of 30-85% (w / w), and even more preferably in the range of 40-80% (w / w), based on the total amount of protein.

[0039] The food ingredient may comprise type A particles in an amount of at least 10g / 100g food ingredient, preferably at least 20g / 100g food ingredient, even more preferably at least 30g / 100g food ingredient.

[0040] For example, the food ingredient may comprise type A particles in an amount in the range of 10-80g / 100g food ingredient, preferably in the range of 20-70g / 100g food ingredient, even more preferably in the range of 30-60g / 100g food ingredient.

[0041] The food ingredient also contains a significant amount of type B particles. The food ingredient may, for example, comprise type B particles in an amount of at least 15% (w / w) relative to the total amount of protein, preferably at least 20% (w / w), even more preferably at least 25% (w / w).

[0042] For example, the food ingredient may comprise type B particles in an amount in the range of 10-80% (w / w), preferably in the range of 15-65% (w / w), and even more preferably in the range of 20-50% (w / w), based on the total amount of protein.

[0043] The food ingredient may for example comprise type A particles in an amount of at least 3g / 100g food ingredient, preferably at least 5g / 100g food ingredient, even more preferably at least 10g / 100g food ingredient.

[0044] The food ingredient may for example comprise type B particles in an amount of at least 15g / 100g food ingredient, such as at least 20g / 100g food ingredient, such as at least 25g / 100g food ingredient.

[0045] For example, the food ingredient may comprise an amount of type B particles in the range of 3-60g / 100g food ingredient, preferably in the range of 5-50g / 100g food ingredient, even more preferably in the range of 10-45g / 100g food ingredient, such as in the range of 15-40g / 100g food ingredient.

[0046] In some preferred embodiments of the present invention, the food ingredient comprises type A particles in an amount of at least 25% (w / w) based on the total amount of protein and type B particles in an amount of at least 15% (w / w) based on the total amount of protein.

[0047] For example, the food ingredient may comprise type A particles in an amount of at least 35% (w / w) relative to the total amount of protein and type B particles in an amount of at least 20% (w / w) relative to the total amount of protein.

[0048] The food ingredient may, for example, comprise type A particles in an amount ranging from 25 to 60% (w / w) based on the total amount of protein, and type B particles in an amount ranging from 10 to 50% (w / w) based on the total amount of protein.

[0049] For example, the food ingredient may comprise type A particles in an amount ranging from 35 to 50% (w / w) based on the total amount of protein, and type B particles in an amount ranging from 15 to 40% (w / w) based on the total amount of protein.

[0050] The food ingredient may, for example, comprise type A particles in an amount ranging from 10 to 80 g / 100 g food ingredient and type B particles in an amount ranging from 3 to 60 g / 100 g food ingredient.

[0051] Alternatively, the food ingredient may comprise type A particles in an amount ranging from 20-60g / 100g food ingredient and type B particles in an amount ranging from 10-40g / 100g food ingredient.

[0052] In addition to type A and B particles, food ingredients typically also contain soluble whey proteins, such as native α-lactalbumin, native β-lactoglobulin, and caseinomacropeptide (CMP), or very small aggregates of whey proteins. CMPs are highly heat stable and do not denature at the temperatures used to prepare type A and B particles. Sources of type A or B particles made from sweet whey proteins often contain significant amounts of CMP.

[0053] Thus, the food ingredient may further comprise soluble whey protein in an amount of up to 70% (w / w), preferably up to 50% (w / w), even more preferably up to 40% (w / w) relative to the total amount of protein.

[0054] The food ingredient preferably contains even less soluble whey proteins, such as soluble whey proteins, in an amount of up to 30% (w / w) based on the total amount of protein. Preferably, the food ingredient contains soluble whey proteins in an amount of up to 20% (w / w) based on the total amount of protein. Even more preferably, the food ingredient contains soluble whey proteins in an amount of up to 10% (w / w) based on the total amount of protein.

[0055] Food ingredients often contain at least trace amounts of carbohydrates because the source of type A or B particles is often produced from carbohydrate-containing sources. Additional carbohydrates may be included in the food ingredient to provide additional sweetness or to modify the nutrient content of the ingredient.

[0056] The food ingredient may, for example, comprise a total amount of carbohydrates of up to 75% (w / w), such as up to 50% (w / w), for example up to 30% (w / w), based on the total weight of the food ingredient.

[0057] In some preferred embodiments of the present invention, the food ingredient contains a total carbohydrate amount of up to 20% (w / w), preferably up to 10% (w / w), even more preferably up to 5% (w / w).

[0058] The carbohydrates usually comprise or further consist of lactose, galactose and / or glucose. Galactose and glucose are typically present when lactose levels have been reduced by enzymatic hydrolysis.

[0059] The food ingredient may further contain fat. The fat is typically present in an amount ranging from 0.1 to 20% (w / w), such as 0.5 to 15% (w / w) or 1 to 10% (w / w). The fat may, for example, be present in an amount ranging from 0.1 to 6% (w / w).

[0060] The food ingredient may further contain carbohydrate-based stabilizers such as, for example, locust bean gum, guar gum, alginate, cellulose, xanthan gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, pectin, inulin, and mixtures thereof. However, in a preferred embodiment of the present invention, the food ingredient preferably contains up to 5% (w / w) carbohydrate-based stabilizer, preferably up to 1% (w / w), such as preferably no carbohydrate-based stabilizer.

[0061] The food ingredient may further contain salts and minerals that are typically present in whey or milk derived products. The mineral content of food ingredients and products is typically expressed as the ash content of the food ingredient or product.

[0062] It should be noted that ash is the inorganic residue remaining after water and organic matter have been removed by heating in the presence of an oxidizing agent, and the products to which it pertains do not contain the ash particles themselves. Ash is preferably determined by the dry ashing technique (see Example 1.6).

[0063] The inventors have discovered that reducing the ash content of a food ingredient is advantageous as it appears to provide a milkier flavor to a high protein dairy product containing the food ingredient as compared to a high protein dairy product containing a food ingredient having a higher ash content.

[0064] In some preferred embodiments of the invention, the food ingredient has a total protein:ash weight ratio of at least 15. Preferably, the total protein:ash weight ratio of the food ingredient is at least 20. Even more preferably, the total protein:ash weight ratio of the food ingredient is at least 30. For example, the total protein:ash weight ratio of the food ingredient may be at least 40, at least 50, etc.

[0065] For example, the food ingredient may have a total protein:ash weight ratio in the range of 15 to 60. The food ingredient may, for example, have a total protein:ash weight ratio in the range of 20 to 55. Alternatively, the food ingredient may have a total protein:ash weight ratio in the range of 25 to 50, in the range of 30 to 45, etc.

[0066] Ash content is determined according to Example 1.6 and total protein is determined according to Example 1.4.

[0067] The food ingredient typically contains calcium. The total amount of calcium in the food ingredient may, for example, be in the range of 0.1-3% (w / w), such as in the range of 0.2-2% (w / w), for example in the range of 0.3-1% (w / w), based on the total weight of the food ingredient.

[0068] In addition to salts and minerals, the food ingredient typically further contains fat, such as, for example, milk fat or whey fat. For example, the food ingredient may further comprise fat in an amount of up to 8% (w / w) on a dry weight basis.

[0069] In this context, the term "fat" refers to the total amount of fat in a food that can be extracted according to the Roese-Gottlieb principle, in which an ammoniacal ethanolic solution of a test sample is extracted with diethyl ether and petroleum ether, and finally the mass of the extracted material is determined after the solvent is removed by distillation or evaporation. Thus, the term "fat" includes, but is not limited to, tri-, di- and monoglycerides, free fatty acids, phospholipids, cholesterol, and cholesterol esters.

[0070] The food ingredient may comprise one or more vegetable oils, for example selected from the group consisting of corn oil, sesame oil, soybean oil, soybean seed oil, linseed oil, grape seed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil, and combinations thereof. Alternatively, when the food ingredient may comprise one or more vegetable fats, the fats may be selected from the group consisting of palm fat, palm kernel fat, and coconut fat, and combinations thereof.

[0071] Additionally or alternatively, the food ingredient may comprise one or more animal fats, such as milk fat. The milk fat may be derived from cream, butter or sweet buttermilk solids. It is further common for the food ingredient to contain at least a trace amount of whey fat.

[0072] When sources of type A and type B particles are wet mixed, i.e., mixed by forming a liquid suspension or slurry containing both types of particles, and subsequently co-dried, the food ingredient will typically contain dry composite particles comprising both type A and type B particles.

[0073] In the context of the present invention, the term "composite particles" relates to larger particles or granules, obtained for example by spray drying or wet granulation of a solid-containing suspension of food ingredients, which composite particles contain both type A and type B particles. Such composite particles disintegrate when suspended in an aqueous liquid (for example water or milk), liberating the solids they contain.

[0074] Alternatively, if the food ingredient is prepared by dry mixing, the food ingredient which is the source of type A and B particles may be - a first population of dry composite particles comprising type A particles and substantially no type B particles; - a second population of dry composite particles comprising type B particles but substantially free of type A particles; The present invention relates to a method for producing a semiconductor device comprising the steps of:

[0075] An aspect of the present invention is 1) providing a source A comprising type A particles; 2) providing a source B comprising type B particles; 3) optionally providing one or more additional ingredients; 4) combining source A, source B, and optionally one or more additional ingredients to obtain a food ingredient; 5) packaging the food ingredient; The present invention also relates to a method for producing a food ingredient, such as the food ingredient described above, comprising:

[0076] Sources of Type A particles are often produced by heat denaturation of dissolved whey protein at concentrations ranging from 1-30% (w / w). When whey protein concentrations are higher than about 5% (w / w), high shear levels are used during and / or after denaturation to avoid the formation of overly large particles.

[0077] Details regarding the production of type A particles and raw materials containing type A particles can be found in U.S. Pat. No. 6,605,311, WO 2008 / 063,115, DE 19950240 A1, DE 102012216990 A1, WO 2010 / 120199, WO 2007 / 110411, all of which are incorporated herein by reference.

[0078] Sources of type B particles may also be produced at reduced calcium levels by heat denaturation of dissolved whey proteins, but at lower protein concentrations, typically in the range of 1-5% (w / w). Examples of the production of sources of type B particles can be found in U.S. Pat. No. 5,217,741, U.S. Pat. No. 2008 / 0305235 or WO 07 / 110411 (referred to as linear aggregates), which are incorporated herein by reference.

[0079] In some preferred embodiments of the present invention, at least one of source A and source B is in the form of a suspension.

[0080] For example, step 4) may involve converting the suspension comprising both type A and type B particles into a powder, for example by spray drying, freeze drying or other suitable drying technique.

[0081] In some preferred embodiments of the invention, source A and source B are dry powders and step 4) involves dry mixing source A and source B. If the food ingredient contains one or more additional ingredients, these may advantageously also be added in the form of a powder and dry mixed with source A and source B.

[0082] Another aspect of the present invention relates to a food ingredient obtained according to the method described herein.

[0083] An aspect of the present invention is a) providing a liquid premix, - at least 7% (w / w) of total protein, - a combination - type A particles in an amount of at least 20% (w / w) relative to the total amount of protein, - Type B particles in an amount of at least 10% (w / w) relative to the total amount of protein A combination of - Water, - optionally with carbohydrates wherein at least 90% (w / w) of the protein in the premix is ​​whey protein; b) optionally homogenizing the premix; c) heating the premix to a temperature of at least 72°C for at least 15 seconds and subsequently cooling the premix to a temperature below 50°C; d) contacting the cooled premix with an acidifying agent and acidifying the premix with the acidifying agent to a pH of up to 5.0; e) packaging the yogurt-like product resulting from the acidified premix. The present invention still relates to a method for producing a whey protein based yogurt-like product comprising the steps of:

[0084] In the context of the present invention, the term "yoghurt-like product" relates to a yoghurt product or to a product having at least a similar appearance and sensory profile to yoghurt, whether it is a set yoghurt or a stirred yoghurt. The term yoghurt-like product also encompasses casein-free yoghurt-like products. Furthermore, it should be noted that yoghurt-like products may also be produced by bacterial and / or chemical acidification.

[0085] The term "liquid premix" or "premix" is the liquid composition that is heat treated and acidified during the yogurt process.

[0086] The premix comprises both type A particles and type B particles. In some preferred embodiments of the present invention, the source of type A particles and type B particles is a dry food ingredient as described herein. Alternatively, the source of type A particles (source A) and the source of type B particles (source B) are two different sources.

[0087] The premix comprises a total amount of protein of at least 7% (w / w) based on the total weight of the premix. Preferably, the premix comprises a total amount of protein of at least 10% (w / w). For example, the premix may comprise a total amount of protein of at least 12% (w / w).

[0088] The premix may, for example, comprise a total amount of protein in the range of 7-20% (w / w) based on the total weight of the premix. Preferably, the premix may comprise a total amount of protein in the range of 8-18% (w / w). Even more preferably, the premix may comprise a total amount of protein in the range of 10-16% (w / w).

[0089] Whey protein has been shown to be a nutritionally advantageous protein source that is rapidly absorbed by the human digestive system, and therefore it is preferred that the majority of the protein in the premix is ​​whey protein.In some preferred embodiments of the present invention, at least 90% of the protein in the premix is ​​whey protein.Preferably, at least 95% (w / w) of the protein in the premix is ​​whey protein.Even more preferably, at least 98% (w / w) of the protein in the premix is ​​whey protein.For example, about 100% (w / w) of the protein in the premix may be whey protein.

[0090] The premix may contain proteins other than whey proteins, such as, for example, casein and / or caseinates, however, in some preferred embodiments of the invention, up to 10% (w / w) of the protein of the premix is ​​casein or caseinates (i.e., casein and caseinates combined), preferably up to 5% (w / w), even more preferably up to 1% (w / w), such as up to 0.1% (w / w).

[0091] In some preferred embodiments of the invention, the premix is ​​substantially free of casein or caseinates.

[0092] The premix may comprise type A particles in an amount of at least 30% (w / w), preferably at least 40% (w / w), more preferably at least 50% (w / w), even more preferably at least 60% (w / w) relative to the total amount of protein.

[0093] For example, the premix may comprise Type A particles in an amount ranging from 20 to 90% (w / w), preferably ranging from 30 to 85% (w / w), and even more preferably ranging from 40 to 80% (w / w), based on the total amount of protein.

[0094] The premix may comprise type A particles in an amount of at least 1.5g / 100g premix, preferably at least 3g / 100g premix, even more preferably at least 5g / 100g premix.

[0095] For example, the premix may comprise type A particles in an amount in the range of 1.5-18g / 100g premix, preferably in the range of 3-16g / 100g premix, even more preferably in the range of 5-14g / 100g premix.

[0096] The premix may comprise type B particles in an amount of at least 10% (w / w) relative to the total amount of protein, preferably at least 15% (w / w), even more preferably at least 20% (w / w).

[0097] For example, the premix may comprise type B particles in an amount ranging from 5 to 80% (w / w), preferably ranging from 10 to 65% (w / w), and even more preferably ranging from 15 to 50% (w / w), based on the total amount of protein.

[0098] The premix may comprise type B particles in an amount of at least 0.5g / 100g premix, preferably at least 1g / 100g premix, even more preferably at least 2g / 100g food ingredient.

[0099] Alternatively, the premix may comprise type B particles in an amount of at least 4g / 100g premix, such as at least 6g / 100g premix, such as at least 8g / 100g premix.

[0100] For example, the premix may comprise type B particles in an amount in the range of 0.5-10 g / 100 g premix, preferably in the range of 1-8 g / 100 g premix, even more preferably in the range of 2-6 g / 100 g premix.

[0101] In some preferred embodiments of the invention, the premix comprises type A particles in an amount of at least 25% (w / w) relative to the total amount of protein and type B particles in an amount of at least 10% (w / w) relative to the total amount of protein.

[0102] For example, the premix may comprise type A particles in an amount of at least 35% (w / w) based on the total amount of protein and type B particles in an amount of at least 15% (w / w) based on the total amount of protein.

[0103] Alternatively, the premix may comprise type A particles in an amount ranging from 25 to 60% (w / w) based on the total amount of protein and type B particles in an amount ranging from 10 to 50% (w / w) based on the total amount of protein.

[0104] For example, the premix may comprise type A particles in an amount ranging from 35 to 50% (w / w) based on the total amount of protein, and type B particles in an amount ranging from 15 to 40% (w / w) based on the total amount of protein.

[0105] In some preferred embodiments of the invention, the premix comprises type A particles in an amount ranging from 3 to 16 g / 100 g premix and type B particles in an amount ranging from 1 to 8 g / 100 g premix.

[0106] For example, the premix may comprise type A particles in an amount ranging from 5 to 14 g / 100 g premix and type B particles in an amount ranging from 2 to 6 g / 100 g premix.

[0107] In addition to type A and B particles, the premix typically contains some amount of soluble whey proteins, such as native α-lactalbumin, native β-lactoglobulin, and caseinomacropeptide (CMP), or very small aggregates of whey proteins. CMP is very heat stable and does not denature at the temperatures used to prepare type A and B particles. Sources of type A or B particles made from sweet whey proteins often contain significant amounts of CMP.

[0108] Thus, in some preferred embodiments of the present invention, the premix further comprises soluble whey protein in an amount of up to 75% (w / w) based on the total amount of protein. Preferably, the premix further comprises soluble whey protein in an amount of up to 50% (w / w). Even more preferably, the premix further comprises soluble whey protein in an amount of up to 40% (w / w).

[0109] Even less soluble whey proteins may be preferred, and thus in some preferred embodiments of the present invention, the premix further comprises soluble whey protein in an amount of up to 30% (w / w) based on the total amount of protein. For example, the premix may comprise soluble whey protein in an amount of up to 20% (w / w). Alternatively, the premix may comprise soluble whey protein in an amount of up to 10% (w / w).

[0110] The premix typically comprises carbohydrates, which may act as nutritional supplements, sweeteners and / or energy sources for the bacteria which may be used to acidify the premix.

[0111] The premix typically comprises a total amount of carbohydrates of up to 20% (w / w), such as up to 15% (w / w), for example up to 10% (w / w), such as up to 5% (w / w), for example up to 3% (w / w), such as up to 1% (w / w) based on the total weight of the premix.

[0112] For example, the premix may comprise a total amount of carbohydrates in the range of 0.1-20% (w / w) based on the total weight of the premix. The premix may comprise a total amount of carbohydrates in the range of 1-6% (w / w) based on the total weight of the premix. Alternatively, the premix may comprise a total amount of carbohydrates in the range of 5-15% (w / w) based on the total weight of the premix.

[0113] The premix may further contain fat. The fat may be present in an amount ranging from, for example, 0.1 to 10% (w / w), 0.5 to 5% (w / w), or 1 to 3% (w / w). The fat may be present in an amount ranging from, for example, 0.1 to 3% (w / w).

[0114] The premix typically has a total solids (TS) content of at least 10% (w / w). Preferably, the premix has a total solids content of at least 12% (w / w). Even more preferably, the premix has a total solids content of at least 15% (w / w).

[0115] The total solids content of the premix may, for example, be in the range of 10% to about 30% (w / w). Preferably, the premix has a total solids content in the range of 12 to 30% (w / w). Even more preferably, the premix has a total solids content in the range of 14 to 20% (w / w).

[0116] The premix typically further contains minerals such as calcium and other minerals normally found in dairy products. In some preferred embodiments of the invention, the premix comprises a total amount of calcium in the range of 0.01-1% (w / w), such as in the range of 0.02-0.5% (w / w), for example in the range of 0.03-0.3% (w / w), based on the total weight of the premix.

[0117] The pH of the premix is ​​typically in the range of 6 to 8. For example, the pH of the premix may be in the range of 5.5 to 8.0. The pH of the premix may be in the range of 6.0 to 7.5. Alternatively, the pH of the premix may be in the range of 6.5 to 7.0.

[0118] All pH values ​​presented herein are measured in liquids / solutions having a temperature of 25° C. unless otherwise specified.

[0119] If the premix is ​​based on one or more powdered components, it is often preferred to allow the premix to hydrate for a period of time, for example the premix may be hydrated at a temperature in the range of 1-20° C., preferably 2-10° C., for at least 30 minutes, such as in the range of 1 hour to 48 hours.

[0120] Although step b) is optional, the method preferably contains a step b) of homogenizing the premix. The premix of step a) may, for example, be preheated to a temperature in the range of 40-65° C. and then homogenized at this temperature.

[0121] Homogenization is a process well known in the art of dairy technology and may, for example, be carried out as a one-stage or two-stage process. Homogenization of the premix may, for example, be carried out in a two-stage process, in which the first stage uses a pressure of 100-300 bar and the second stage uses a pressure in the range of 30-80 bar.

[0122] Step c) involves heat treating the premix of step a) or b) by heating the premix to a temperature of at least 72°C, for example in the range of 72-150°C, and maintaining the temperature in that range for a duration sufficient to kill a substantial number of viable microorganisms in the dairy base. Typically, at least 99% of the microorganisms are killed during pasteurization. Another purpose of pasteurization may be to denature at least a portion of the native whey proteins that may be present in the premix of step a).

[0123] The duration of the heat treatment depends on the temperature to which the premix is ​​heated, and typically ranges from approximately 1 second to 30 minutes.

[0124] Preferably, however, the heat treatment has a bacterial killing effect equivalent to at least 72° C. for 15 seconds.

[0125] For example, the premix may be heated to one or more temperatures in the range of 72-85°C for 0.2-30 minutes. The premix may be heated to one or more temperatures in the range of 80-955°C for 0.1-15 minutes. Alternatively, the premix may be heated to one or more temperatures in the range of 90-110°C for 2 seconds to 10 minutes. For example, the premix may be heated to one or more temperatures in the range of 100-150°C for 1 second to 2 minutes.

[0126] After the heat treatment, the premix is ​​cooled to a lower temperature, for example up to 50°C, preferably up to 45°C or up to 40°C.

[0127] The inventors have observed indications that heat treatment of premixes of this type in the temperature range of 72-85°C, preferably in the range of 72-80°C, results in improved yoghurt products, and in some preferred embodiments of the invention it is preferred to carry out the heat treatment in the temperature range of 72-85°C, preferably in the range of 72-80°C.

[0128] The cooled premix of step c) is contacted with an acidifying agent in step d).

[0129] The acidifying agent may, for example, be a bacterial culture, typically referred to as a starter culture, in which case the addition of the acidifying agent may be considered as inoculation of the cooled premix, in which case an inoculated premix is ​​obtained.

[0130] Thus, in some embodiments of the present invention, the acidifying agent comprises a chemical acidifying agent.

[0131] In the context of the present invention, the term "chemical acidifying agent" relates to a compound capable of gradually or instantaneously lowering the pH of a mixture.

[0132] The chemical acidifier may be, for example, a food-acceptable acid (also called a food acid) and / or a lactone. Examples of useful acids are carboxylic acids such as citric acid, tartaric acid and / or acetic acid. One example of a useful lactone is glucono-delta-lactone (GDL).

[0133] In some embodiments of the invention, the chemical acidifying agent comprises one or more components selected from the group consisting of acetic acid, lactic acid, malic acid, citric acid, phosphoric acid or glucono-delta-lactone.

[0134] The actual concentration of the chemical acidifying agent will depend on the particular formulation of the premix. It is generally preferred that the chemical acidifying agent be used in an amount sufficient to lower the pH of the mixture to a maximum of pH 5.0, preferably a maximum of pH 5.0, such as a maximum of pH 4.6.

[0135] In some preferred embodiments of the present invention, the acidifying agent comprises or may even be a starter culture.

[0136] In principle, any type of starter culture conventionally used to produce yoghurt-type sour milk products may be used. Starter cultures used in the dairy industry are usually mixtures of lactic acid bacteria strains, but single-strain starter cultures may also be useful in the present invention. Thus, in a preferred embodiment, the one or more starter culture organisms of the process are lactic acid bacteria species selected from the group consisting of Lactobacillus, Leuconostoc, Lactococcus and Streptococcus. Commercially available starter cultures comprising one or more of these lactic acid bacteria species may be useful in the present invention.

[0137] In some preferred embodiments of the present invention, the starter culture comprises one or more halotolerant bacterial cultures.

[0138] The amount of acidifying agent added is typically relatively low relative to the amount of premix.

[0139] In some embodiments of the invention, the acidifying agent dilutes the premix by a factor of up to 1.05, preferably by a factor of up to 1.01, and even more preferably by a factor of up to 1.005.

[0140] Flavoring agents and / or aromas may be added to the premix to obtain a flavored sour dairy product. The flavoring agent may be added as a solid, but is preferably added in liquid form. However, it is often preferred that the flavoring agent is added after acidification.

[0141] In step d), the acidifying agent reduces the pH of the premix of step c).

[0142] If the premix is ​​an inoculum premix, it is cultured under conditions where the starter culture is metabolically activated to produce an acidified premix. In some preferred embodiments, the inoculum premix is ​​cultured at a temperature between 32° C. and 43° C. until the desired pH is reached. The fermentation may be stopped by lowering the temperature to around 10° C.

[0143] When the premix contains a chemical acidifying agent, the chemical acidifying agent usually begins to lower the pH of the mixture as soon as it becomes part of the mixture. Some chemical acidifying agents, such as lactones and slowly soluble acids, provide a gradual pH drop as they react with water or are dissolved.

[0144] The temperature of the dairy base in step d) is typically in the range of 20-50°C, preferably in the range of 32-45°C.

[0145] Step e) of the process involves packaging the yogurt-like product resulting from the acidified premix.

[0146] The term "arising from the acidified premix" means that the yogurt-like product contains at least the water insoluble solids of the acidified premix, i.e. the solids of the acidified premix that do not leave the acidified premix when water is withdrawn from the product. The yogurt-like product preferably comprises or even consists of the acidified premix.

[0147] Producing a yogurt-like product from the acidified premix may further comprise adding one or more additional ingredients to the acidified premix.

[0148] Useful examples of such additional ingredients are sweeteners, flavorings, stabilizers, emulsifiers and vitamins, examples of such additional ingredients being mentioned in connection with the whey protein based yoghurt-like product.

[0149] The step of producing a yoghurt-like product from the acidified premix preferably comprises a smoothing step, in which the acidified premix is ​​subjected to a gentle homogenization, for example using a so-called smoothing valve operated at a pressure drop of 5-20 bar. Simply pumping the acidified premix or pumping the acidified premix through a filter may be sufficient to smooth the acidified premix.

[0150] In some preferred embodiments of the invention, the step of generating a yogurt-like product from the acidified premix comprises or further consists of a step prior to step e) of subjecting the acidified output stream, e.g. the acidified premix or the final yogurt-like product, to a heat treatment.

[0151] In the context of the present invention, the term "product stream" refers to the material that is in the process of being converted into the final yogurt-like product. The product stream contains substantially all the solids of the premix and preferably most, if not all, the water. More ingredients may be added to the product stream during the production of the yogurt-like product.

[0152] The inventors have discovered that the present whey protein based yoghurt-like products are well suited for the preparation of heat treated yoghurt-like products, i.e. yoghurt-like products which have been heat treated after acidification and therefore have an extended shelf life.

[0153] The heat treatment step may, for example, involve a combination of temperature and hold time that provides a reduction in viable lactic acid bacteria counts equivalent to at least 72° C. for 15 seconds. For example, the heat treatment step may involve a combination of temperature and hold time that provides a reduction in viable lactic acid bacteria counts equivalent to at least 75° C. for 30 seconds. Alternatively, the heat treatment step may involve a combination of temperature and hold time that provides a reduction in viable lactic acid bacteria counts equivalent to at least 80° C. for 1 minute.

[0154] The determination of equivalent temperatures and holding times is based on the lactic acid bacteria Streptococcus thermophilus.

[0155] The acidification product stream may, for example, be heat treated at a temperature of at least 70° C. for at least 45 seconds. Alternatively, the acidification product stream may be heat treated at a temperature of at least 72° C. for at least 15 seconds.

[0156] For example, the acidification product stream may be heat treated at a temperature of at least 75° C. for at least 15 seconds, such as at least 30 seconds.

[0157] In some preferred embodiments of the present invention, the acidification product stream is heat treated at a temperature range of 70-95°C for a time duration ranging from 0.1 to 100 seconds, such as for example at a temperature range of 70-80°C for a time duration ranging from 2 to 50 seconds.

[0158] In some preferred embodiments of the present invention, the heat treatment step is the final process step performed before packaging of the yogurt-like product.

[0159] However, in other preferred embodiments of the present invention, the heat treatment of the acidification output stream is followed and / or preceded by a homogenization step.

[0160] For example, producing a yogurt-like product from the acidified premix may include heat treating an acidification output stream, such as, for example, the acidified premix by itself or the acidified premix mixed with sweeteners and / or flavoring agents, followed by homogenizing the heat treated acidification output stream.

[0161] The homogenization used after the heat treatment may, for example, involve one or more stages, for example a pressure drop in the range of 10 to 300 bar, preferably in the range of 100 to 220 bar, even more preferably in the range of 150 to 200 bar may be used.

[0162] The packaging in step e) may involve any suitable packaging technique and any suitable container may be used to package the whey protein based yogurt-like product.

[0163] The packaging in step e) may for example involve aseptic packaging, i.e. packaging the product under sterile conditions. For example, aseptic packaging may be performed using a sterile filling system and preferably involves filling the product into one or more sterile containers.

[0164] Examples of useful containers are, for example, bottles, cartons, bricks, pouches and / or bags.

[0165] In a preferred embodiment of the invention, the whey protein based yoghurt-like product is packaged in a pouch having a total volume of at most 0.5 L, which pouch is subsequently closed or sealed. The volume of the pouch may for example be in the range of 0.05-0.5 L, preferably in the range of 0.1-0.4 L.

[0166] Whey protein based yogurt-like products are preferably packaged with a relatively small headspace, i.e., excess gas within the container.

[0167] The yogurt-like product properties of the whey protein base make it well suited for packaging in pouches where low syneresis and low particle settling are advantageous.

[0168] Packaging is preferably carried out below room temperature. Thus, the product temperature is preferably at most 30° C. during packaging, preferably at most 25° C., even more preferably at most 20° C., at most 10° C., etc.

[0169] The product temperature during packaging may be, for example, in the range of 2 to 30°C, preferably in the range of 5 to 25°C.

[0170] Alternatively, packaging may be carried out at a temperature of at least 55° C., for example if the process involves heat treatment of the acidification stream. Thus, the temperature of the product may preferably be at least 60° C. during packaging, such as at least 65° C.

[0171] The product temperature during packaging may be, for example, in the range of 55 to 75°C, preferably in the range of 60 to 70°C.

[0172] The inventors have discovered that filling / packaging the yoghurt-like product whilst it is still warm improves the shelf life of the yoghurt-like product. The package of yoghurt-like product is subsequently typically cooled to room temperature or to a temperature up to 10°C, for example around 4-5°C.

[0173] Still further aspects relate to whey protein-based yogurt-like products obtainable by the methods described herein.

[0174] Another aspect of the present invention relates to a food product that contains the food ingredient as described herein.The food product may be, for example, a dairy product or a non-dairy product.The food product may be, for example, a high-protein product, for example, an acidic high-protein food product.A high-protein food product is a food product that contains a total amount of protein of at least 7% (w / w).

[0175] It is particularly preferred that the food is a high-protein acidified food, such as, for example, a dairy product, containing a total amount of protein of at least 7% (w / w). Examples of such acidified foods are yogurt, pudding, mayonnaise, and dressings. The food preferably contains a significant amount of whey protein. For example, whey protein may constitute at least 50% (w / w), preferably at least 70% (w / w), and even more preferably at least 90% (w / w) of the protein of the high-protein food. For example, the protein of the high-protein food may essentially consist of whey protein.

[0176] Further aspects of the invention include, for example, - at least 7% (w / w) of total protein, - a combination of type A particles in an amount of at least 20% (w / w) of the total amount of protein and type B particles in an amount of at least 10% (w / w) of the total amount of protein; wherein at least 90% of the protein is whey protein.

[0177] The inventors have discovered that the whey protein-based yoghurt-like product according to the invention has more attractive organoleptic properties than products based only on native whey protein or on a combination of particulated whey protein and native whey protein concentrate.

[0178] The composition of the whey protein based yogurt-like product may be the same as that of the premix.

[0179] In some preferred embodiments of the present invention, the whey protein-based yogurt-like product has a total amount of protein of at least 7% (w / w), such as at least 8% (w / w). For example, the whey protein-based yogurt-like product may have a total amount of protein of at least 10% (w / w). The whey protein-based yogurt-like product may have a total amount of protein of at least 12% (w / w). Alternatively, the whey protein-based yogurt-like product may have a total amount of protein of at least 14% (w / w).

[0180] Even higher protein contents may be desired, and thus the whey protein-based yogurt-like product may have a total amount of protein of at least 16% (w / w). The whey protein-based yogurt-like product may have, for example, a total amount of protein of at least 18% (w / w). Alternatively, the whey protein-based yogurt-like product may have, for example, a total amount of protein of at least 21% (w / w).

[0181] Typically, a whey protein-based yogurt-like product has a total amount of protein in the range of 7-25% (w / w). For example, a whey protein-based yogurt-like food product may contain a total amount of protein in the range of 8-20% (w / w). A whey protein-based yogurt-like product may, for example, contain a total amount of protein of at least 10-18% (w / w). Alternatively, a whey protein-based yogurt-like product may contain a total amount of protein of at least 12-16% (w / w).

[0182] In some embodiments of the invention, the whey protein based yogurt-like product contains a total amount of protein in the range of 21-25% (w / w).

[0183] The whey protein-based yogurt-like product preferably has a pH of up to 5.0. For example, the whey protein-based yogurt-like product may have a pH of up to 4.4. The pH range of the whey protein-based yogurt-like product is typically pH 3.5 to 5.0. Preferably, the whey protein-based yogurt-like product has a pH range of pH 4.0 to 5.0. Even more preferably, the whey protein-based yogurt-like product has a pH range of pH 4.2 to 4.8, such as, for example, about pH 4.6.

[0184] In some preferred embodiments of the present invention, the whey protein-based yoghurt-like product has the consistency of a set yoghurt. Set yoghurt is typically characterised by a jelly-like texture and is often cultured and cooled in the final packaging. Set yoghurt is usually not pourable, but is still spoonable and often eaten with a spoon directly from the packaging.

[0185] In another preferred embodiment of the present invention, the whey protein-based yoghurt-like product has the consistency of stirred yoghurt. Compared to set yoghurt, stirred yoghurt is often pourable but still quite viscous. The term "stirred" is likely based on the fact that the acidified yoghurt milk is first stirred to break up the formed coagulum / gel, making the product more liquid and pumpable. However, in the context of the present invention, the term "stirred yoghurt" also encompasses yoghurt that is not stirred but has otherwise acquired a liquid-like viscous texture.

[0186] A whey protein-based yogurt-like product having the consistency of a stirred yogurt may have a viscosity of, for example, up to 2500 cP, typically in the range of 350-2500 cP. For example, the viscosity of a whey protein-based yogurt-like product may be in the range of 400-2000 cP. The viscosity of a whey protein-based yogurt-like product may be in the range of, for example, 500-1500 cP. Alternatively, the viscosity of a whey protein-based yogurt-like product may be in the range of 600-1250 cP. The viscosity of a whey protein-based yogurt-like product is measured as outlined in Example 1.3.

[0187] In some preferred embodiments of the present invention, the whey protein-based yogurt-like products comprise one or more sweeteners, such as carbohydrate sweeteners, polyols and / or high intensity sweeteners.

[0188] The whey protein-based yogurt-like product may, for example, comprise a total amount of carbohydrate sweetener in the range of 1-20% (w / w) based on the total weight of the whey protein-based yogurt-like product. Alternatively, the whey protein-based yogurt-like product may comprise a total amount of carbohydrate sweetener in the range of 4-15% (w / w) based on the total weight of the whey protein-based yogurt-like product. Since other ingredients of the whey protein-based yogurt-like product may essentially comprise certain carbohydrate sweeteners such as lactose, the addition of carbohydrate sweeteners in an amount of about 2-10% based on the total weight of the whey protein-based yogurt-like product is often sufficient to reach the desired sweetness. Alternatively, the whey protein-based yogurt-like product may comprise a total amount of added carbohydrate sweetener in the range of 4-8% (w / w) based on the total weight of the whey protein-based yogurt-like product.

[0189] The whey protein-based yogurt-like product may further contain one or more non-carbohydrate natural or artificial sweeteners.

[0190] In some embodiments, the whey protein-based yogurt-like product contains one or more natural sweeteners that are not sugars. These natural sweeteners may be provided as a secondary sweetener component, either alone or in combination with carbohydrate sweeteners as described. Natural non-sugar sweeteners include, for example, Momordica Grosvenorii (mogroside IV or V) extract, rooibos extract, honeybush extract, stevia extract, rebaudioside A, thaumatin, brazzein, glycyrrhizic acid and its salts, curculin, monellin, phylloducin, rubusoside, mabinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), hernandulcin, phyllodulcin, glycyphyllin, floriddi. The polyols may be selected from the group consisting of maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol, and combinations thereof.

[0191] In some embodiments, the whey protein-based yogurt-like product contains one or more artificial sweeteners. These artificial sweeteners may be provided as a first sweetener component, either alone or in combination with other sweeteners as defined above. The artificial non-sugar sweetener may be selected from the group consisting of, for example, aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, stevia extract, rebaudioside A, thaumatin, brazzein, glycyrrhizic acid and its salts, curculin, monellin, phylloducin, rubusoside, mabinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), and combinations thereof.

[0192] In some embodiments of the present invention, it is particularly preferred that the sweetener comprises or further consists of one or more high intensity sweeteners (HIS).HIS are found in both natural and artificial sweeteners, and typically have at least 10 times the sweetness intensity of sucrose.Non-limiting examples of useful HIS are aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone, and combinations thereof.

[0193] When used, the total amount of HIS is typically in the range of 0.01-2% (w / w). For example, the total amount of HIS may be in the range of 0.05-1.5% (w / w). Alternatively, the total amount of HIS may be in the range of 0.1-1.0% (w / w).

[0194] It may further be preferred that the sweetener comprises or even consists of one or more polyol sweeteners.Non-limiting examples of useful polyol sweeteners are maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol or combinations thereof.

[0195] If used, the total amount of polyol sweeteners is typically in the range of 1-20% (w / w). For example, the total amount of polyol sweeteners may be in the range of 2-15% (w / w). Alternatively, the total amount of polyol sweeteners may be in the range of 4-10% (w / w).

[0196] The whey protein-based yogurt-like product may further comprise one or more vitamins, such as vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts thereof, derivatives thereof, and other similar ingredients, and combinations thereof.

[0197] The whey protein-based yogurt-like products may further contain carbohydrate-based stabilizers such as, for example, locust bean gum, guar gum, alginates, cellulose, xanthan gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, pectin, inulin, and mixtures thereof.

[0198] However, an advantage of the present invention is that the level of carbohydrate-based stabilizers can be reduced or even avoided, thus in a preferred embodiment of the present invention the whey protein based yogurt-like product comprises at most 1% (w / w) carbohydrate-based stabilizer, preferably at most 0.1% (w / w) carbohydrate-based stabilizer, even more preferably no carbohydrate-based stabilizer at all.

[0199] The whey protein-based yogurt-like product may further contain one or more flavoring agents, such as natural or artificial fruit or vegetable flavors, fruit preparations, fruit juice or even fruit pieces, and / or vegetables. Such flavoring agents are well known in the art.

[0200] The whey protein-based yoghurt-like product may further contain fat. The fat may be present in an amount ranging from, for example, 0.1 to 10% (w / w), 0.5 to 5% (w / w) or 1 to 3% (w / w). The fat may be present in an amount ranging from, for example, 0.1 to 3% (w / w).

[0201] The whey protein based yoghurt-like product may for example be a stirred type yoghurt-like product or a set type yoghurt-like product.

[0202] In some preferred embodiments of the present invention, the whey protein based yogurt-like product is a heat treated whey protein based yogurt-like product, meaning that the process for producing the yogurt-like product involves heat treatment of the acidification product stream. Such a heat treatment step extends the shelf life of the product, allowing the packaged product to be stored at room temperature for extended periods of time.

[0203] In some preferred embodiments of the invention, the whey protein based yogurt-like product, preferably in heat treated form, has a shelf life at 23° C. of at least 2 months, preferably at least 3 months, even more preferably at least 6 months.

[0204] In some preferred embodiments of the present invention, the whey protein-based yogurt-like product, preferably in heat-treated form, has a shelf life of at least 3 months, preferably at least 6 months, and even more preferably at least 9 months at 5° C. For example, the heat-treated whey protein-based yogurt-like product may have a shelf life of at least 12 months at 5° C.

[0205] Another aspect of the invention relates to the use of a combination of Type A and Type B particles as ingredients in the manufacture of sour milk products, such as whey protein based yogurt-like products.

[0206] The type A particles and type B particles may be provided by two separate sources, such as, for example, source A containing type A particles, and source B containing type B particles. Alternatively, the type A particles and type B particles may be provided by a single source containing both type A particles and type B particles. An example of such a single source is a food ingredient described herein.

[0207] Preferably, type A particles are used in an amount of at least 20% (w / w) based on the total amount of protein in the sour milk product, e.g., a yoghurt-like product, and type B particles are used in an amount of at least 10% (w / w) based on the total amount of protein in the sour milk product, e.g., a yoghurt-like product.

[0208] For example, an acidified milk product, such as a whey protein based yoghurt-like product, may have a total protein content of, for example, at least 7% (w / w), preferably at least 10% (w / w).

[0209] The whey protein based yoghurt-like product may for example be a stirred type yoghurt-like product or a set type yoghurt-like product.

[0210] It should be noted that embodiments and features described in relation to one of the aspects of the invention also apply to the other aspects of the invention.

[0211] All patent and non-patent references mentioned in this application are incorporated herein by reference in their entirety.

[0212] The invention is described in further detail in the following non-limiting examples. EXAMPLES

[0213] Example 1: Analytical Methods Example 1.1: Quantification of the amount of insoluble fine particles (type A particles) The amount of insoluble whey protein particles having a particle size range of 1-10 microns (substantially encompassing the size range of 0.5-10.49 microns) of a denatured whey protein composition is determined using the following procedure: 1. Prepare a 5% (w / w) suspension of the test sample in water. 2. The resulting suspension is allowed to rehydrate for 1 hour with gentle agitation (stirring). 3. The suspension is homogenized at 100 bar. 4. Centrifuge the first portion of the suspension at 15000 g for 5 minutes. 5. The resulting supernatant is collected and analyzed for total protein (net protein). The total protein content of the supernatant is designated "A". 6. The second portion of the suspension (not subjected to centrifugation) is analyzed for total protein (pure protein). The total protein content of the suspension is designated "B". 7. A third portion of the suspension is subjected to particle size distribution analysis by static light scattering to determine the volume percentage of particles having a size >10 microns, this percentage is designated "C". 8.P 1~10 Determine the amount of insoluble whey protein particles (% w / w of total protein) having a particle size in the range of 1-10 microns as C = (((B A) / B)*100%)-C. 9. Repeat steps 4-5, but centrifuge at 3000g for 5 min instead of 15000g (only the largest part of the particles will be removed). The total protein of the supernatant from step 9 is referred to as "D". 10. Determine the amount of insoluble whey protein particles (% w / w of total protein) having a particle size in the range of 0.5-1.5 microns as P1=((DA) / B)*100%.

[0214] The procedure is carried out at approximately 15° C. using a refrigerated centrifuge 3-30K from SIGMA Laborzentrifugen GmbH and 85 mL tubes (order number 15076) filled with a 5% suspension so that the total weight of the tube and sample volume is 96 g.

[0215] Particle size distribution analysis is performed using a Malvern Mastersizer (Micro Particle Sizer, Malvern Instruments Ltd., Worcestershire, UK).

[0216] Parameters: particle refractive index 1.52 (real part), 0.1 (imaginary part), and dispersant refractive index 1.33 were used.

[0217] Data analysis: Data were fitted using the Mie scattering model (residuals <2%).

[0218] Example 1.2: Determination of soluble CMP, α-lactoalbumin, and β-lactobulin The contents of soluble CMP, α-lactoalbumin, and β-lactobulin were analyzed by size-exclusion high-performance liquid chromatography (SE-HPLC). A Waters 600 E Multisolvent Delivery System, a Waters 700 Satellite Wisp Injector, and a Waters H90 Programmable Multiwavelength Detector (Waters, Milford, MA, USA) were used. The elution buffer consisted of 0.15 M Na2S04, 0.09 M KH2P04, and 0.01 M K2HP04. The flow rate was 0.8 mL / min, and the temperature was 20 °C.

[0219] 24 hours before analysis, suspensions of the denatured whey protein compositions were prepared using sodium phosphate buffer (0.02M) to obtain a final protein content of 0.1% (w / v). In addition, standard solutions of α-lactalbumin (Sigma-Aldrich Chemie GmbH, Steinheim, Germany) and β-lactoglobulin (Sigma-Aldrich Chemie GmbH), and caseinomacropeptide were prepared at a concentration of 1 mg / mL. Before injection, the solutions were stirred and filtered (0.22 microns). 25 μL of sample was injected. Absorbance was recorded at 210 and 280 nm. For all sample denatured whey protein compositions and standards, the total protein content was determined according to Example 1.4.

[0220] Quantitative determination of native α-lactalbumin, β-lactoglobulin, and caseinomacropeptide contents was performed by comparing the peak areas obtained for the corresponding standard proteins with those of the samples.

[0221] Example 1.3: Determination of Viscosity The viscosity of the liquid products was measured on a rheometer with a bob / cup apparatus (Haake rheostress).

[0222] The measurements were carried out at 5° C. (both the liquid sample temperature and the temperature of the relevant part of the rheometer were 5° C.).

[0223] procedure: 1. Sample Preparation Each sample is bottled during processing and conditioned in a laboratory cooler (5°C) for one day. 2. Settings Prepare the program for the measurement of the product on the Haake rheostress; see setup instructions. Attach the bob / cup apparatus. If not thermoregulated, check that the HAAKE rheostress water bath temperature is set to 1°C. 3. Measurement Remove only the sample to be analyzed from refrigeration and, if there is any phase separation during storage, gently invert the sample bottle three times to homogenize the sample. Place 40 ml of sample in a cup and begin the data sampling program. Duplicate tests are performed. 4. Washing Once the analysis is complete, remove the bob / cup apparatus, clean it with water and soap, then cold water, and condition the system before the next measurement. Wipe the bob / cup apparatus and reinstall it for the next sample.

[0224] result: Viscosity is presented in centipoise (cP). The average of duplicates is calculated based on the cP value read after 90 seconds (t(seq)). The higher the measured cP value, the higher the viscosity.

[0225] material: For this procedure, the following is required: - Haake rheostress 1 rheometer - Bob: Z34 DIN 53019 series - Cup: Z34 DIN53018 series probe - Water bath Haake K20 / Haake DC50

[0226] How to set up: The program parameters were as follows: Step 1: Measurement location Step 2: Control stress of 1.00 Pa for 30 seconds at 5.00° C. Frequency of 1.000 Hz. Two data points are collected. Step 3: Control rate of 50.00 I / s for 120 seconds at 5.00° C. 30 data points are collected. Step 4: Separation and lifting

[0227] Example 1.4: Determination of total protein The total protein content (net protein) of a sample is determined by: 1) Determine the total nitrogen content of the sample according to ISO 8968-1 / 2 | IDF 020-1 / 2-Milk-Determination of nitrogen content-Part 1 / 2: Determination of nitrogen content using the Kjeldahl method. 2) Determine the non-protein nitrogen of the sample according to ISO 8968-4 | IDF 020-4-Milk-Determination of nitrogen content-Part 4: Determination of non-protein-nitrogen content. 3) Total protein (m total nitrogen -m non-protein-nitrogen )*6.38.

[0228] Example 1.5: Determination of Moisture Content of Powders The moisture content of foods is determined according to ISO 5537:2004 (Dried milk - Determination of moisture content (Reference method)). NMKL is the abbreviation for "Nordisk Metodikkomite for Naringsmidler".

[0229] Example 1.6: Ash Determination The ash content of foods is determined in accordance with NMKL 173:2005 “Ash, gravimetric determination in foods”.

[0230] Example 1.7: Determination of Dry Weight of a Solution The dry weight of the solution may be determined by NMKL 110 2nd Edition, 2005 (Total solids (Water) - Gravimetric determination in milk and milk products). NMKL is an abbreviation for "Nordisk Metodikkomite for Naringsmidler".

[0231] The water content of a solution can be calculated by subtracting the relative amount of dry matter (% w / w) from 100%.

[0232] Example 1.8: Determination of total lactose The total lactose content is determined in accordance with ISO 5765-2:2002 (IDF 79-2:2002) "Dried milk, dried ice-mixes and processed cheese-Determination of lactose content-Part 2:Enzymatic method utilizing the galactose moiety of the lactose".

[0233] Example 1.9: Determination of the degree of denaturation The degree of protein denaturation of the denatured whey protein composition was analyzed by size-exclusion high performance liquid chromatography (SE-HPLC). A Waters 600 E Multisolvent Delivery System, a Waters 700 Satellite Wisp Injector, and a Waters H90 Programmable Multiwavelength Detector (Waters, Milford, MA, USA) were used. The elution buffer consisted of 0.15 M Na2S04, 0.09 M KH2P04, and 0.01 M K2HP04. The flow rate was 0.8 mL / min, and the temperature was 20°C.

[0234] 24 hours before analysis, suspensions of the denatured whey protein compositions were prepared using sodium phosphate buffer (0.02M) to obtain a final protein content of 0.1% (w / v). In addition, standard solutions of α-lactalbumin (Sigma-Aldrich Chemie GmbH, Steinheim, Germany) and β-lactoglobulin (Sigma-Aldrich Chemie GmbH), and caseinomacropeptide were prepared at a concentration of 1 mg / mL. Before injection, the solutions were stirred and filtered (0.22 microns). 25 μL of sample was injected. Absorbance was recorded at 210 and 280 nm. For all sample denatured whey protein compositions and standards, the total protein content was determined according to Example 1.4.

[0235] Quantitative analysis of the native whey protein content was performed by comparing the peak areas obtained for the corresponding standard proteins with those of the samples. The denatured whey protein content of the denatured whey protein compositions was then calculated by considering the total protein content of the samples and their quantified native proteins. The degree of denaturation was calculated as (w total protein >-w solutble protein ) / w total protein *Calculated as 100%, where w total protein is the total protein weight, w solutble protein is the weight of soluble protein.

[0236] Example 1.10: Quantification of Type B Particles: The amount of acid-gellable whey protein particles having a particle size range of 0.02-0.5 microns (Type B particles) is determined using the following procedure, in which fine particles are removed by centrifugation at 15000g for 5 minutes and the remaining Type B particles are quantified by HPLC by quantifying the amount of protein having a size equal to or smaller than β-lactoglobulin (which has a relatively long retention time) and the amount of larger protein aggregates (which have a shorter retention time).

[0237] material: Phosphate buffer (0.02M, pH 7.5) Acetonitrile buffer (consisting of 470.0 g of miliQ water, 413.4 g of acetonitrile, and 1.0 ml of trifluoroacetic acid).

[0238] procedure: 1. Dissolve approximately 1.00 g of powdered sample in phosphate buffer to obtain 1000 mL. If the sample is in liquid form, the liquid sample containing approximately 1.00 g of dry material is diluted to 1000 mL with phosphate buffer. Note the exact dilution factor (typically close to 1000). Allow the dissolved (or diluted) sample to sit for 24 hours before proceeding to step 2. 2. Determine the total protein (net protein) amount of the lysed sample. The total protein amount of the lysed sample is referred to as "X" (% total protein (w / w) relative to the total weight of the lysed sample). 3. Centrifuge 100 ml of the lysed sample at 15000 g for 5 minutes. 4. Collect the resulting supernatant and filter it through a 0.45 micron Whatman filter paper to remove traces of particulates that may damage the HPLC column of the following HLPC analysis. 5. Determine the total protein (net protein) of the filtered supernatant. The total protein amount of the filtered supernatant is referred to as "Y" (% total protein (w / w) relative to the total weight of the filtered supernatant). 6. Quantify the amount of β-lactoglobulin, α-lactalbumin and caseinomacropeptide in the filtered supernatant (% (w / w) of the total weight of the filtered supernatant) by HPLC using appropriate standards of β-lactoglobulin, α-lactalbumin and CMP dissolved in phosphate buffer. Use acetonitrile solution as eluent for HPLC analysis. If the protein concentration of the filtered supernatant is higher than 0.1% (w / w), further dilute a sample of the filtered supernatant to obtain a protein concentration of about 0.1% and perform HPLC analysis on the further diluted sample. 7. Calculate the relative amount of type B particles (% type B particles (w / w) relative to the total amount of protein in the original sample). This is done using the formula: Z Relative amount of type B particles =((YC α -C β -C CMP ) / X)*100%(w / w of total protein in original sample) This can be achieved using

[0239] The absolute amount of type B particles in the original sample was calculated by multiplying the relative amount of type B particles by X*dilution factor (a 1000 mL (=approximately 1000 g) dissolved sample from a 1 g sample gives a dilution factor of 1000). The formula is: Absolute amount of type B particles in the original sample = Z Relative amount of type B particles *X*Dilution factor

[0240] Centrifugation is carried out at approximately 15° C. using a refrigerated centrifuge 3-30K from SIGMA Laborzentrifugen GmbH and 85 mL tubes (order number 15076), or a similar device.

[0241] HPLC is performed using two columns TSKgel3000PWxl (7.8 mm 30 cm) connected in series with an attached precolumn PWxl (6 mm x 4 cm), the columns are manufactured by Tosohass, Japan) and a UV detector.

[0242] Example 2: Production of a whey protein-based high protein yogurt product Six samples of whey protein-based yogurt products were prepared using the following ingredients and procedures described below.

[0243] procedure: The dry ingredients were mixed with the liquid and then hydrated at 5° C. for 20 hours. After hydration, the mixture was heated to 65° C. and then homogenized in two stages at 200 bar and 50 bar, respectively. The mixture was subsequently heat treated at a temperature of 80 or 90° C. for 5 minutes using a plate heat exchanger and then cooled to 42° C. Once cooled, the heat treated mixture was mixed with a yogurt starter culture (Culture YC-X11, Chr. Hansen A / S, Denmark) in an amount of 0.02% and the inoculated mixture was incubated at 42° C. until a pH of 4.5 was reached.

[0244] The acidified mixture was smoothed at 42° C. using a smoothing valve and a pressure drop of 10 bar. The resulting smoothed yogurt product was finally cooled to 5° C. and packaged.

[0245] Ingredients and sample composition: The ingredients and procedural variations are outlined in the table below. TIFF0007654462000001.tif125161

[0246] Unmodified WPC80: A substantially undenatured whey protein concentrate powder containing about 80% (w / w) sweet cheese whey-based protein. Sources of Type A particles: A whey protein powder comprising about 82% (w / w) total protein. The total protein is composed of about 67% (w / w) denatured whey protein (type A particle) particulates and about 33% soluble whey protein, which contains primarily CMP, α-lactalbumin, and β-lactoglobulin. The non-protein dry matter of the whey protein powder is primarily lactose, fat, and minerals. Sources of Type B Particles: A whey protein powder comprising about 50% (w / w) total protein. The total protein is composed of about 60% (w / w) acid gellable whey protein aggregates (type B particles) and about 40% soluble whey protein, which contains primarily CMP, α-lactalbumin, and β-lactoglobulin. The non-protein dry matter of the whey protein powder is primarily lactose, fat, and minerals. Whey Protein Permeate Powder: Whey protein permeate powder is obtained by drying the protein-free ultrafiltration permeate of sweet whey.

[0247] Results and conclusions: Prolonged heating of Samples 3 and 6 (undenatured whey protein, no Type A or B particles) resulted in severe gel formation, so these samples were found to be unsuitable for heat treatment at either 80 or 90°C. A photograph of heat treated Sample 6 was taken as seen in Figure 1-A), and Sample 6, which was heat treated (but not acidified!), had a rice pudding-like appearance, a very sandy, granular texture and a high viscosity that could clog plate heat exchangers.

[0248] Therefore, it was decided not to prepare yogurt from samples 3 and 6.

[0249] Photographs of Sample 5 (FIG. 1-B) and Sample 4 (FIG. 1-C) are shown and as can be seen, Sample 5 (Type A particles and unmodified WPC) had some tendency towards a sandy texture and fairly high viscosity, whereas Sample 4 (a combination of Type A and Type B particles) had a smooth appearance and appeared to be relatively low viscosity.

[0250] This is confirmed by viscosity measurements carried out according to Example 1.3, the results of which are reproduced in Figure 2. Here it is seen that the viscosity of Sample 1 is much lower than that of Sample 2, and that the viscosity of Sample 4 is much lower than that of Sample 5.

[0251] The inventors recognize the low viscosity after heat treatment as an advantage because it makes the mixture easier to process before subsequent acidification and also makes it easier to mix yogurt starter cultures (or chemical acidifiers) into the heat treated mixture.

[0252] Acidification and subsequent smoothing dramatically changed the viscosity. The viscosity of the final yogurt products was measured according to Example 1.3 and the results are reproduced in Figure 3. Even though the final yogurts of both Samples 1 and 4 were well gelled, they still had a soft and spoonable texture, a pleasant creamy taste and a glossy smooth appearance. No evidence of syneresis or settling of particles was observed.

[0253] On the other hand, the final yoghurts of samples 2 and 5 had surprisingly low viscosities and were clearly not suitable for stirred or set yoghurt production. The yoghurts of samples 2 and 5 also appeared to be prone to particle settling and syneresis.

[0254] The final yogurt of Sample 1 (heat treated at 80° C.) also appeared to be slightly better in quality than Sample 4 (heat treated at 90° C.), suggesting that reducing the temperature during heat treatment of the whey protein-based yogurt-like product premix results in an improved whey protein-based yogurt product (including a shinier, more uniform appearance and a smoother, creamier taste) when a combination of Type A and Type B particles is used.

[0255] Therefore, the inventors conclude that the combination of Type A and Type B particles offers both significant advantages in the processing of high protein whey based yogurt (lower degree of gel formation during heat treatment allows longer processing cycles between washing cycles, lower viscosity of the heat treated premix means easier subsequent processing) and an improved final yogurt product (higher viscosity, smooth and creamy taste, and no detectable sedimentation or syneresis).

[0256] Example 3: Production of a high protein yogurt product based on heat treated whey protein A sucrose-containing variant of Sample 4 of Example 2 was prepared using the same ingredients and a similar process as in Example 2. The ingredients were used in the following amounts: TIFF0007654462000002.tif43161

[0257] Prior to the packaging step, the yogurt product was pasteurized at 75°C for 30 seconds, homogenized at 180 bar (also at 75°C) and packaged by hot filling to extend the shelf life of the yogurt product. The packaged yogurt-like product was stored at 5°C.

[0258] Results and conclusions: The heat-treated yogurt-like products were evaluated 6 days, 3 months, and 9 months after production.

[0259] On the sixth day the yoghurt-like product was found to be nice and shiny with excellent taste. No syneresis could be detected.

[0260] After both 3 and 9 months the taste and appearance were found to be excellent and no syneresis was detected. Photographs of the yogurt products tested after 9 months storage are shown in Figure 4.

[0261] These observations are consistent with other studies carried out by the inventors and demonstrate the excellent heat stability of sour milk products based on a combination of Type A and Type B particles.

[0262] We conclude that the combination of Type A and Type B particles is very well suited for producing a heat treated yoghurt-like product with a long shelf life.

Claims

1. In dry food ingredients, a total amount of protein of at least 30% (w / w); - a combination - insoluble whey protein particles having a size ranging from 1 to 10 microns (called type A particles), in an amount of at least 20% (w / w) relative to the total amount of said protein; - acid-gellable whey protein aggregates having a particle size ranging from 0.02 to 0.5 microns (designated type B particles) in an amount of at least 10% (w / w) relative to the total amount of said protein; A combination of optionally carbohydrates, - optionally with fat wherein at least 90% of said protein is whey protein.

2. 2. The food ingredient of claim 1, wherein at least 90% of the protein is whey protein.

3. 3. The food ingredient according to claim 1 or 2, characterized in that it comprises type A particles in an amount of at least 30% (w / w) relative to the total amount of protein.

4. 4. The food ingredient according to claim 1, characterized in that it comprises type B particles in an amount of at least 15% (w / w) relative to the total amount of protein.

5. 5. A food ingredient according to any one of claims 1 to 4, characterised in that it comprises dry composite particles comprising both type A particles and type B particles.

6. A food ingredient according to any one of claims 1 to 5, a first population of dry composite particles comprising type A particles and substantially free of type B particles; a second population of dry composite particles comprising type B particles but substantially free of type A particles; A food ingredient comprising:

7. A method for producing a food ingredient according to any one of claims 1 to 6, 1) providing a source A comprising type A particles; 2) providing a source B comprising type B particles; 3) optionally providing one or more additional ingredients; 4) combining source A, source B, and optionally one or more additional ingredients to obtain said food ingredient; 5) packaging the food ingredients; The method of claim 1, comprising:

8. 1. A method for producing a whey protein based yogurt-like product, comprising: a) providing a liquid premix, said liquid premix comprising: a total amount of protein of at least 7% (w / w); - a combination - insoluble whey protein particles having a particle size ranging from 1 to 10 microns (designated type A particles), in an amount of at least 20% (w / w) relative to the total amount of said protein; - acid-gellable whey protein aggregates having a particle size ranging from 0.02 to 0.5 microns (designated type B particles) in an amount of at least 10% (w / w) relative to the total amount of said protein; A combination of - Water, - optionally with carbohydrates wherein at least 90% (w / w) of the protein in the premix is ​​whey protein; b) optionally homogenizing the premix; c) heating the premix to a temperature of at least 72° C. for at least 15 seconds and subsequently cooling the premix to a temperature of less than 50° C.; d) contacting the cooled premix with an acidifying agent and acidifying the premix with the acidifying agent to a pH of up to 5.0; e) packaging the yogurt-like product resulting from said acidified premix; The method of claim 1, comprising:

9. 9. The method of claim 8, wherein the source of said type A particles and said type B particles is a dry food ingredient according to any one of claims 1 to 6.

10. 9. The method of claim 8, wherein the sources of type A particles and type B particles are provided by two different sources.

11. 11. The method according to any one of claims 8 to 10, characterized in that the premix comprises type A particles in an amount of at least 30% (w / w) relative to the total amount of the protein.

12. 12. The method according to any one of claims 8 to 11, characterized in that the premix comprises type B particles in an amount of at least 15% (w / w) relative to the total amount of the protein.

13. In whey protein-based yogurt-like products, a total amount of protein of at least 7% (w / w); - a combination - insoluble whey protein particles having a size ranging from 1 to 10 microns (called type A particles), in an amount of at least 20% (w / w) relative to the total amount of said protein; - acid-gellable whey protein aggregates having a particle size ranging from 0.02 to 0.5 microns (designated type B particles) in an amount of at least 10% (w / w) relative to the total amount of said protein; A combination of 1. A whey protein based yogurt-like product comprising:

14. 14. The whey protein-based yoghurt-like product according to claim 13, characterized in that it is a stirred type yoghurt-like product or a set type yoghurt-like product.

15. 15. The whey protein-based yoghurt-like product according to claim 13 or 14, characterized in that it is a heat-treated whey protein-based yoghurt-like product.

16. - A composition comprising insoluble whey protein particles having a particle size in the range of 1 to 10 microns (referred to as Type A particles), - acid-gellable whey protein aggregates having a particle size in the range of 0.02 to 0.5 microns (referred to as Type B particles); 4. Use of the combination of claim 3 as an ingredient in the manufacture of sour milk products.

17. The use according to claim 16, characterized in that the sour milk product is a whey protein-based yogurt-like product.

18. 18. Use according to claim 16 or 17, characterized in that the type A particles are used in an amount of at least 20% (w / w) relative to the total amount of protein in the yoghurt-like product and the type B particles are used in an amount of at least 10% (w / w) relative to the total amount of protein in the yoghurt-like product.

19. 19. Use according to any one of claims 16 to 18, characterized in that the whey protein based yoghurt-like product has a total protein content of at least 7% (w / w).

20. The use according to claim 19, characterized in that the whey protein-based yogurt-like product has a total protein content of at least 10% (w / w).

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