Acidified Whey Protein Compositions and Methods for Making Them

a technology of acidified whey and compositions, applied in the field of acidified whey protein compositions and methods for making them, can solve the problems of reducing the ph affecting the flavor affecting the taste of dry-blended acidified whey proteins, so as to improve the taste, improve the odor, and improve the effect of tartness

Inactive Publication Date: 2014-11-27
BASTIAN ERIC D +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention relates to a method of blending wet whey protein with acid to create a low pH whey protein composition that can be dried. This dried composition can be combined with other ingredients and used in the creation of food products like bars and beverages. The resulting combination has improved taste and texture relative to traditional acidified whey protein. It also has a lower pH value, while still maintaining desirable taste properties. The resulting combination contains a higher amount of whey protein compared to traditional methods.

Problems solved by technology

However, these dry-blended acidified whey proteins often suffer from disadvantages.
For example, such dry-blended acidified whey proteins may not have desirable taste characteristics—they are generally too astringent and too tart.
The pH of these dry-blended acidified whey proteins can only be lowered so far before the astringency and tartness problems become too great.

Method used

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  • Acidified Whey Protein Compositions and Methods for Making Them
  • Acidified Whey Protein Compositions and Methods for Making Them

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022]This example demonstrates an exemplary process for acidifying a whey protein isolate to provide an acidified whey protein powder that can be incorporated into solid and liquid food products.

[0023]Provon®190 whey protein isolate, which is commercially available from Glanbia Nutritionals, Inc. of Twin Falls, Id., is used as the starting material. The pH of the Provon®190 solution is reduced to a value of about 3.2 through the addition of an acid blend comprised of 60% phosphoric acid and 40% citric acid and containing 45% solids to provide an acidified liquid composition. One such acid blend is commercially available from Hydrite Chemical Co. of Brookfield, Wis. Alternatively, instead of an acid blend, the pH of the liquid Provon®190 whey protein isolate first may be reduced to a value of about 4.5 by blending with citric acid, followed by a reduction to a pH value of about 3.2 by blending with phosphoric acid. The acidified liquid composition is spray dried, such as using a Nir...

example 2

[0025]A sensory analysis was performed using the co-dried whey protein composition prepared in accordance with Example 1. In this analysis, a protein beverage made with the co-dried whey protein composition of Example 1 was compared to a control beverage made with Provon®190, which is commercially available from Glanbia Nutritionals, Inc. of Twin Falls, Id. Table 2 below shows the compositions of the two beverages. All percentages are weight percent.

TABLE 2Beverage withBeverage withconventionalco-dried wheywhey proteinprotein composition ofcompositionExample 1(control)Whey protein7.8%7.0%Water91.8% 91.7%Citric acid0.00% 1.0%Splenda ® sweetener25%0.1%0.1%solutionFlavor0.3%0.3%Phosphoric acidto pH = 2.8to pH = 2.8

The differences in the included amounts of whey protein, water and citric acid were necessary to equalize the amount of protein and to account for acid already present in the co-dried whey protein composition. The two beverages used in the analysis thus had the same final com...

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Abstract

Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation of U.S. patent application Ser. No. 11 / 328,512, filed Jan. 7, 2006, the contents of which are incorporated herein by reference, and claims the benefit of priority thereof.FIELD OF THE INVENTION[0002]Aspects of the present invention relate to compositions including acidified whey proteins that have desirable organoleptic and functional characteristics, methods for making such compositions, and nutritional products incorporating such acidified whey proteins.BACKGROUND OF THE INVENTION[0003]Protein is a nutritional component that consumers often seek in dietary supplements. Among the numerous sources of protein, whey proteins have a high nutritive value, due at least in part to the compositional profile of the proteins that includes a balanced array of amino acids. As a result, whey proteins are recognized as an important protein source, particularly for individuals who are health conscious and have specifi...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23J3/08
CPCA23J3/08A23C9/1307A23C9/1322A23C21/08A23C21/10A23L2/66A23L2/68
InventorBASTIAN, ERIC D.WARD, LOREN S.PETERSEN, BRENT L.
OwnerBASTIAN ERIC D