Frozen dessert mixes using canola protein products

摘要

A canola protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.