Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1994-12-01
1996-02-27
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426656, 426657, 426589, 426652, A23C 2100
Patent
active
054946964
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a partially denatured whey protein product with good organoleptic properties which can be used as an additive to foods, and to its production.
Whey occurs as a liquid waste product in the production of cheese and casein. In addition to the lactose which is dissolved in it, whey also contains additional dissolved constituents, such as whey proteins, mineral salts, lactic acid and residues of fat or lipids and nonprotein nitrogen compounds.
In industrially applied processes for processing of whey to obtain various valuable whey components, whey is generally first separated by means of membrane ultrafiltration into a high-protein retentate fraction and into a high-lactose permeate fraction. The latter can be processed further to obtain lactose. From the protein-enriched retentate, a native, non-denatured whey protein concentrate can be obtained by means of further concentration and/or spray drying. Native whey protein concentrates may be used as food additives and feed additives. Thus non-denatured whey protein concentrate may be added, for example, to foods, such as tonic beverages, for the purpose of a protein enrichment. Whey protein concentrates may be used as emulsifying ingredients and egg substitutes in emulsified foods, such as mayonnaise and salad dressing. Although, in such cold-prepared emulsions, native whey protein concentrates may have emulsifying effects which are similar to those of egg yolk, the emulsions which are prepared in this manner lack the consistency and the pleasantly creamy taste sensation of the products produced with egg yolk so that the quality of such products is not satisfactory.
Whey proteins may also be used in a denatured form as additives for foods and feed products. Denatured whey protein products may be obtained, for example, by heat denaturization of whey or high-protein whey fractions in a slightly acidic pH-range and subsequent separation of the denatured proteins by centrifugation or spray drying. In this case, depending on the type of isolation, denatured proteins are obtained with mean particle sizes of between 25 and 200 .mu.m. These denatured whey proteins may be used, for example, as skimmed-milk substitutes in the food industry, such as the baked goods industry. However, denatured whey proteins of this type have the disadvantage that they give the food produced with them a sandy, gritty taste sensation. Naturally, such a sandy taste is particularly undesirable in emulsions, such as mayonnaise, salad dressings and ice cream. European Patent Document No. 0 250 623 describes a macrocolloid which is made of denatured whey protein having a particle size in the range from 0.1 to 2.0 .mu.m, as well as its production, and it is indicated that such a small particle size of the denatured whey protein is required in order to avoid a sandy taste sensation and achieve fat-like organoleptic properties.
The present invention is based on the object of providing new whey protein products with a high protein content and good organoleptic properties for use as food additives which, in particular, are suitable as ingredients of cold-prepared emulsions, such as mayonnaise, salad dressings, sausage meat and ice cream.
It has now been found that the new partially denatured whey protein products have excellent organoleptic properties and are well suited for use as emulsifying and viscosity-increasing ingredients of emulsions, such as mayonnaise and dressings.
The present invention therefore relates to a new partially denatured whey protein product with a protein content** of 65 to 95% by weight of protein relative to the dry matter***, a protein denaturization level of 55 to 80% and a mean particle diameter* in the range of 30 to 60 .mu.m, in particular 40 to 50 .mu.m. whey protein product powder in ethanol determined by means of a laser scanner. estimation method according to Kjeldahl and calculated as % by weight nitrogen.times.6.38. constant weight.
The whey protein product will generally exist as a powder, as is produced, for example, after a spray
REFERENCES:
patent: 4140808 (1979-02-01), Jonson
patent: 5188842 (1993-02-01), Visser et al.
patent: 5215777 (1993-06-01), Asher et al.
Albertsen Kristian
Christensen Arne
Hartmann Ulrich
Holst Hans H.
Jensen Lars D.
Danmark Protein A/S
Hunter Jeanette
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