The invention relates to an edible dispersion comprising 10-63 vol.% aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt% gum arabic, said aggregated protein particles comprising 5 to 70 wt% of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.
|Publication status||Published - 23 Jun 2013|
Saglam, D., Venema, P., de Vries, R. J., & van der Linden, E. (2013). Dispersion comprising protein particles, food product comprising such dispersion and use of such dispersion. (Patent No. WO2013095131). https://worldwide.espacenet.com/publicationDetails/originalDocument?CC=WO&NR=2013095131A1&KC=A1&FT=D&ND=3&date=20130627&DB=&locale=en_EP#