Patent ID: 7166316

Claim:
A fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which material is obtainable by a method which comprises the steps of: a) providing a substantially homogeneous aqueous fluid by stirring together liquid albumin and stabilizer to provide a mixture comprising from 50 to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising a sugar; b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups, without high shear homogenization; and c) spray drying of the heat treated fluid to obtain the fat and sodium caseinate replacement material, which has emulsion stabilization properties.