| abstract |
Methods for use and preparation of an opacifying agent suitable for beverages, such as milk, are described. Caseinate is reacted with an enzyme (e.g., trans-glutaminase) in an aqueous medium under suitable conditions to produce crosslinked caseinate. The crosslinked caseinate is capable of opacifying a composition to which it is added. Reduced fat, non fat and low fat milks having the appearance of fat-containing milks, due to the presence of the opacifying agents, are also described. |