摘要 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterilizing a first liquid component which comprises said casein in an amount of at least 85wt% of the total protein content of the first component,b) heat-sterilizing a second liquid component comprising said anti-coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach. |
申请人 |
N.V. NUTRICIA;VAN DEN BRAAK, CLAUDIA CATHARINA MARIA;LUDWIG, THOMAS;MINOR, MARCEL;VERDURMEN, RUDOLPH EDUARDUS MARIA;RUIS, HILDE |
发明人 |
VAN DEN BRAAK, CLAUDIA CATHARINA MARIA;LUDWIG, THOMAS;MINOR, MARCEL;VERDURMEN, RUDOLPH EDUARDUS MARIA;RUIS, HILDE |