METHOD FOR INSTANTANEOUS THERMAL COAGULATION OF A COAGULABLE PROTEIN AT THE ISOELECTRIC PH, SUCH AS A CASEIN, BY LOWERING THE ALKALINE ION CONTENT, COAGULUMS THUS OBTAINED, AND APPLICATION THEREOF PARTICULARLY TO OBTAIN FOOD PRODUCTS

摘要

A method of coagulation or instant gelling, in the absence of coagulating agent, at a pH above its isoelectric pH, of a protein coagulable said isoelectric pH, characterized in that is used as starting material a solution water containing in the non-denatured state, at least one such coagulable protein, which adjusts the alkali ion content of said solution at a predetermined value, and that one carries said solution containing said protein at a concentration at least 1.5%, at a temperature freely chosen between 20 and 100 ° C, provided that said predetermined value is such that said protein coagulates instantaneously at said concentration and said pH at said temperature; and coagula obtained. Application of these coagulum to obtain semi-solid or solid food products containing animal proteins such as milk proteins or vegetable proteins such as soy protein.