Dairy product and process

Abstract

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Description

TECHNICAL FIELD [0001]This invention relates to a process of making a whey protein concentrate (WPC) comprising denatured whey proteins.BACKGROUND ART [0002]Aggregates of heat denatured whey protein have been produced for many years. Lactalbumin is long known as a commercial product prepared by heating whey until the protein coagulates and is rendered insoluble. The insoluble material is filtered off, washed and dried. Lactalbumin has found many uses ranging from stock food to enhancing the protein content of bread and bakery products. The protein depleted whey stream resulting from the recovery of the lactalbumin may also be used as a stock food, but is otherwise expensive to dispose of.[0003]Many attempts have been made to make the production of denatured whey protein both more economic and more commercially useful. Much of the effort has been directed towards increasing the protein content of the whey by selectively removing the lactose content. The achievement of high protein co...

AI Technical Summary

Benefits of technology

[0081]The products of the invention have a wide range of utilities. They can be used in applications where a high protein content is required but without incurring undesirable changes in the texture of the product to which they are added. The WPCs of the invention are suitable for use in processed cheese, yoghurt and whey crisps (WO / 2006 / 019320). The WPCs of the invention are useful in applications in which the addition of high whey protein levels without undesirable alteration of the final product qualities may be required. The present WPC allows the incorporation of whey protein into snacking and convenience foodstuffs without producing undesirable textures or flavours. For example the WPC may be used to add protein to the ingredients for a snack bar that also comprises a carbohydrate source and fat. Such snack bars may be prepared by melting fat, if melting is required, and mixing fat or oil with carbohydrate and WPC and then allowing the mixture to set.

[0082]The advantage of the process of this invention is that it has only a simple heating step in addition to the standard processing of methods for dairy protein streams. Those who are skilled in the art would understand that the ability to heat treat whey protein at high TS is highly desirable for economic reasons.

Problems solved by technology

The protein depleted whey stream resulting from the recovery of the lactalbumin may also be used as a stock food, but is otherwise expensive to dispose of.

In other applications, these gelling properties are undesirable.

Hoist et al declare: It is surprising that the new, partially denatured whey protein product with a denaturation level of preferably about 80% and a mean particle diameter in the range of preferably 40 to 50 μm has such good organoleptic properties and is free of any sandy or gritty aftertaste, whereas denatured whey proteins with similar particle sizes, as known, because of their bad organoleptic properties, particularly their sandy sensation in the mouth, are unsuitable of use as an additive to mayonnaise which is produced cold.

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