Preparation of a dried blend of whey by-product and casein or it

Details Preparation of a dried blend of whey by-product and casein or it Preparation of a dried blend of whey by-product and casein or it

1980-10-06

1983-08-16

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426646, 426657, 426471, A23C 2106, A23J 122

Patent

active

043991645

ABSTRACT:
A dried blend of deproteinized whey by-product and casein or its salts is produced by forming an admixture of 5 to 50% of casein, sodium caseinate or potassium caseinate and a deproteinized whey by-product selected from the group consisting of (1) the low molecular weight fraction obtained by gel fractionation of whey, (2) the permeate resulting from the ultrafiltration concentration of whey and (3) the delactosed permeate resulting from the ultrafiltration concentration of whey, and drying the admixture, preferably by spray drying. The dried blend has reduced hygroscopicity, and is useful in food products as a flavor enhancing agent, flavor agent or binding agent.

REFERENCES:
patent: 3708307 (1973-01-01), Lundstedt
patent: 3911143 (1975-10-01), Colmey et al.
patent: 3930056 (1975-12-01), Feminella et al.
patent: 3934051 (1976-01-01), Eastin
patent: 4118514 (1978-10-01), Hoseney et al.
patent: 4182777 (1980-01-01), Saunders et al.
patent: 4269864 (1981-05-01), Chirafisi et al.

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