Milk replacer for baking containing isolated vegetable protein

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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Details

426653, 426656, A23C 2104, A23J 300

Patent

active

042799392

ABSTRACT:
A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

REFERENCES:
patent: 2555514 (1951-06-01), Sharp et al.
patent: 3642492 (1972-02-01), Arndt
patent: 3873751 (1975-03-01), Arndt
patent: 3911143 (1975-10-01), Colmey et al.
patent: 3943264 (1976-03-01), Davis
patent: 3966992 (1976-06-01), Banks et al.
patent: 4105803 (1978-08-01), Peng

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