Preparation of a flavor extender from whey

Details Preparation of a flavor extender from whey Preparation of a flavor extender from whey

1977-10-04

1980-01-15

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...

426584, 426593, 426596, 426650, 426466, 426471, A23C 2100, A23G 100, A23F 114

Patent

active

041839706

ABSTRACT:
A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110.degree.-200.degree. C. for up to about 30-60 minutes, followed by cooling and drying the resulting pressure-cooked whey solids. The resulting processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee.

REFERENCES:
patent: 3677771 (1972-07-01), Kolar Jr.
Webb, et, al., Byproducts from Milk, 2nd Ed., The Ari Publ., Co., Inc., Westport, Conn. 1970 (pp. 294-303).
Lees, R., Manufacture of Caramel, Food Manufacture, Mar. 1973 (pp. 45-46 and 50).

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