Milk substitute prepared with whey or whey and added lactose

Details Milk substitute prepared with whey or whey and added lactose Milk substitute prepared with whey or whey and added lactose

1997-09-23

1999-05-25

Pratt, Helen

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

426506, 426519, 426522, 426575, 426583, 426585, 426588, 426654, 426801, A23C 2106

Patent

active

059068477

ABSTRACT:
A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

REFERENCES:
patent: 3201245 (1965-08-01), Clark et al.
patent: 4446164 (1984-05-01), Brog
patent: 4544559 (1985-10-01), Gil et al.
patent: 5039532 (1991-08-01), Jost et al.
Fligner, et al., "The effects of compositional factors on the short-term physical stability of a concentrated infant formula", Food Hydrocolloids, vol. 4, No. 2, pp. 95-104, 1990.
Fligner, et al., "Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems", Food Hydrocolloids, vol. 5, No. 3, pp. 269-280, 1991.
Database Abstract, Derwent Information Ltd., WPI Accession No. 77-48092 y, Abstract of Japanese Patent Document No. 57 053 050 B, 1977.

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