TS-046583 — This process creates a stable, desirable blend
of casein
and plant proteins that includes improvements on the physical
and flavor characteristics
of the blend. It has applications in areas such as dairy production, fitness supplements,
and
foods. With improved stability, flavor,
and physical characteristics, it represents a needed improvement over current methods
of casein
and plant protein blending.
Food proteins have countless biological purposes, and the demand for protein has steadily increased in recent years. Meanwhile, however, dairy consumption has been decreasing. Dairy producers must therefore innovate in order to attract customers. Using currently available methods, the combination …