procedure for spontaneous thermal gelierung a solution of a protein, the isoelektrischen ph koagulierbar, such as casein, by modifying the level of alkaliionen, in this way, koagulate obtained, and their use in the manufacture of food products

摘要

Method for instantaneous gelling or coagulation, in the absence of coagulant agent, at a pH higher than its isoelectric pH, of a coagulable protein at said isoelectric pH, characterized in that an aqueous solution is used as starting product, said aqueous solution containing, in a non-denatured status, at least one such coagulable protein, the alkaline ion content of said solution is adjusted to a predetermined value, said solution containing said protein is brought to a concentration at least equal to 1.5 % at a temperature selected as desired between 20 and 100 DEG C, it being understood that said predetermined value is such that the protein coagulates instantaneously, at said concentration and pH, and said temperature; and coagulums thus obtained. Application of such coagulums to obtain semi-solid or solid food products containing animal proteins such as milk proteins or vegetable proteins such as soya proteins.