Modified dairy proteins for use in baked goods and intermediates thereof

Abstract

A method of making a modified dairy protein product includes providing an aqueous dairy protein solution having an amount of dairy protein (e.g., liquid or fluid whey, a whey protein concentrate solution, a whey protein isolate solution). The method further comprises adding from about 0.1 wt% to about 5 wt% sodium polyphosphate (e.g., sodium hexametaphosphate) relative to the amount of dairy protein to the aqueous dairy protein solution to form a modified dairy protein solution. The method also comprises drying the modified dairy protein solution. A modified dairy protein product includes dairy protein modified by sodium polyphosphate. Various baked goods (e.g., cakes or muffins) and intermediates therefore (e.g., a dry mixture of ingredients) can include the modified dairy protein product. In some embodiments, 5-40% less dairy protein is needed for baked goods or intermediates thereof when the modified dairy protein product of the present invention is employed.

Description

MODIFIED DAIRY PROTEINS FOR USE INBAKED GOODS AND INTERMEDIATES THEREOFFIELD OF THE INVENTION

[0001] The invention generally pertains to modified dairy protein products and more particularly to dairy proteins, such as whey protein concentrate or isolate, modified with one or more sodium polyphosphates, for use in baked goods and intermediates thereof (e.g., dry mixes).BACKGROUND OF THE INVENTION

[0002] Dairy proteins, such as whey protein concentrate or isolate, are routinely used in baked goods such as cakes and muffins to provide desirable volume, mouthfeel and textural properties. Dairy proteins also enhance the matrix strength of baked goods which is helpful during various handling steps such as slicing and layering. However, in recent years there has been volatility in the supply and cost of dairy proteins. As such, there is a need to reduce usage of dairy proteins in baked goods without compromising the appearance, structure, volume, taste, texture, or handleability of the baked goods.SUMMARY OF THE INVENTION

[0003] A method of making a modified dairy protein product comprises providing an aqueous dairy protein solution having an amount of dairy protein. In preferred embodiments, the aqueous dairy protein solution is liquid or fluid whey or a whey protein concentrate (WPC) or isolate (WPI) solution (e.g., an aqueous solution made during WPC or WPI manufacturing). The method further comprises adding from about 0.1 wt% to about 5 wt% sodium polyphosphate, relative to the amount of dairy protein to the aqueous dairy protein solution, to form a modified dairy protein solution. In preferred embodiments, the sodium polyphosphate employed is sodium hexametaphosphate (SHMP). In some embodiments, a source of monovalent ions such as sodium chloride is also added to the aqueous dairy protein solution to form the modified dairyprotein solution. The method also comprises drying the modified dairy protein solution. In some embodiments, the method comprises, before drying the modified dairy protein solution, holding the modified dairy protein solution for a period of time between about 10 minutes and about 6 hours with gentle stirring.

[0004] A modified dairy protein product of the present invention includes dairy protein modified by sodium polyphosphate. In preferred embodiments, the dairy protein is modified by SHMP. In some embodiments, the dairy protein is further modified by sodium chloride.Various baked goods (e.g., cakes or muffins) and intermediates therefore (e.g., a dry mixture of ingredients) can include a modified dairy protein product of the present invention. In some embodiments, 5-40% less dairy protein is needed for baked goods or intermediates thereof when the modified dairy protein product of the present invention is employed.DETAILED DESCRIPTION OF EMBODIMENTS

[0005] Initially, it should be noted that the embodiments of the present invention described below are not intended to be exhaustive or limit the invention to the precise forms disclosed in the following detailed description. Rather a purpose of the embodiments chosen and described is so that the appreciation and understanding by others skilled in the art of the principles and practices of the present invention can be facilitated.

[0006] Throughout the present description, unless otherwise specified, the concentrations expressed as percentages always refer to the weight / weight (w / w) percentage, i.e., grams of a given component per 100 g of composition, i.e., wt% or percent by weight. The term “about” refers to a deviation of up to plus / minus 10%, preferably plus / minus 5%.

[0007] The term "dairy" refers to materials, compositions or products, based on or derived from, at least partially, animal milk (e.g., cow milk, sheep milk, goat milk, water buffalo milk, or bison milk, preferably cow milk) or non-animal milk ingredients (e.g., plant-based materials). Non-animal milk ingredients can include ingredients produced via cell cultured / cultivated technologies and / or leveraging recombinant DNA technologies (such as precision fermentation), which involves programming microorganisms or plants to producespecific, desired organic molecules (e.g., proteins such as whey or casein). The term “dairy protein” refers to a protein or protein-containing material, or derivatives thereof, found in dairy and can include, e.g., casein, caseinate, serum protein, and / or whey protein such as whey protein concentrate (WPC), whey protein isolate (WPI), lactalbumin, lactoglobulin, etc. “Dairy protein” can also refer to dairy solids rich in protein. The term “aqueous dairy protein solution” refers to a solution that comprises at least water and dairy protein and can include, e.g., liquid or fluid whey or a manufactured solution made by mixing dairy protein and water. The term “whey protein concentrate solution” refers to an aqueous solution of WPC that comprises at least water and WPC. In some embodiments, a whey protein concentrate solution is provided during a WPC manufacturing process. In some embodiments, a whey protein concentrate solution is made by mixing distilled water with an already manufactured WPC product and, optionally, sonicating the solution (e.g., for up to 15 minutes) to remove any lumps. Tn some embodiments, the WPC is WPC 70 (i.e., whey protein concentrate that contains at least 70% protein). In some embodiments, the WPC is WPC 80 (i.e., whey protein concentrate that contains at least 80% protein). The WPC may be aged (e.g., 11 or 21 months) before it is used to make the whey protein concentrate solution. In preferred embodiments, a whey protein concentrate solution comprises from about 10 wt% to about 20 wt% WPC. The term “whey protein isolate solution” refers to an aqueous solution of WPI that comprises at least water and WPI. In some embodiments, a whey protein isolate solution is provided during a WPI manufacturing process. In some embodiments, a whey protein isolate solution is made by mixing distilled water with an already manufactured WPI product and, optionally, sonicating the solution (e.g., for up to 15 minutes) to remove any lumps. The WPI may be aged (e.g., 11 or 21 months) before it is used to make the whey protein isolate solution. In preferred embodiments, a whey protein isolate solution comprises from about 10 wt% to about 20 wt% WPI.

[0008] In connection with the invention, it has been discovered that sodium polyphosphates can be advantageously used to modify the network and gelling properties of dairy proteins such that the amount of dairy protein required for baked goods (e.g., for dry mixes for preparing baked goods) is reduced. In particular, the gel strength of dairy proteins is increased by modification with one or more sodium polyphosphates. Without being bound bytheory, it is believed that sodium polyphosphates increase the protein networking by chelating divalent metal ions and increasing protein cross-linking such as bonding with lysine chains that do not participate in SS bonding (disulfide bonding). In some embodiments, 5-40% less dairy protein is needed for baked goods or intermediates thereof when the modified dairy protein product of the present invention is employed. As described below, the inventors have discovered optimum dosages and reaction conditions in making the modified dairy protein to ensure the resulting baked good exhibits desirable attributes.

[0009] A method of making a modified dairy protein product comprises providing an aqueous dairy protein solution having an amount of dairy protein. In preferred embodiments, the aqueous dairy protein solution is liquid or fluid whey or a whey protein concentrate (WPC) or isolate (WPI) solution (e.g., an aqueous solution made during WPC or WPI manufacturing). In some embodiments, the amount of dairy protein is from about 1 wt% to about 30 wt% (preferably from about 20 wt% to about 30 wt%) of the aqueous dairy protein solution.

[0010] The method further comprises adding from about 0.1 wt% to about 5 wt% (e.g., from about 0.5 wt% to about 2 wt%, or from about 1 wt% to about 2 wt%) sodium polyphosphate relative to the amount of dairy protein to the aqueous dairy protein solution, to form a modified dairy protein solution. In preferred embodiments, the sodium polyphosphate employed is sodium hexametaphosphate (SHMP). Among polyphosphates, sodium-based polyphosphates are preferred. Among sodium-based polyphosphates, SHMP showed better results than sodium tripolyphosphate (STPP) or tetrasodium pyrophosphate (TSPP) for gel strength improvement. SHMP is also considered to have a desirable pH range for use in cake premixes. In some embodiments, a source of monovalent ions such as sodium chloride is also added (e.g., from about 0.1 wt% to about 2 wt% relative to the amount of dairy protein) to the aqueous dairy protein solution to form the modified dairy protein solution.

[0011] The method also comprises drying the modified dairy protein solution. Drying the modified dairy protein solution can include evaporation, spray drying, fluidized bed drying, or any form of drying used in the food industry. In some embodiments, the method comprises, before drying the modified dairy protein solution, holding the modified dairy protein solution for a period of time between about 10 minutes and about 6 hours, preferably between 30 minutes to6 hours. In some embodiments, holding includes gentle stirring. The inventors have found that holding the modified dairy protein solution for such a period of time can further increase the gel strengthening of the dairy protein.

[0012] A modified dairy protein product of the present invention is made using the above-described method of making a modified dairy protein product and includes dairy protein modified by sodium polyphosphate. In preferred embodiments, the dairy protein is modified by SHMP. In some embodiments, the dairy protein is further modified by sodium chloride. It has been found that the modified dairy protein product has an increase of from about 5% to about 40% in gel strength compared to the dairy protein before it is modified.

[0013] Various baked goods (e.g., cakes or muffins) and intermediates therefore can include a modified dairy protein product of the present invention. In some embodiments, a dry mixture of ingredients for preparing a baked good comprises the modified dairy protein product. In some embodiments, a baked good comprises the modified dairy protein. The baked good can be, e.g., an eggless chocolate sponge cake. A conventional baked good or dry mixture of ingredients for preparing a baked good can require a first amount of dairy protein (e.g., WPC). In some embodiments, a baked good or a dry mixture for preparing a baked good in accordance with the present invention includes an amount of modified dairy protein product that is less than the first amount of dairy product (e.g., 5-40% less).EXAMPLES

[0014] Example 1 - Effect of SHMP dosage. 85mL of distilled water is added and mixed with 15 g of whey protein concentrate (WPC 80) to make a 15wt% WPC solution in a lOOmL glass beaker. The WPC 80 was either 11 or 21 months old as represented by Table 1A or IB below, respectively (i.e., 11 or 21 months after the WPC 80 manufacture date). The 15wt% WPC solution is sonicated for 15 minutes to remove any lumps. The 15wt% WPC solution is kept at room temperature while stirring periodically. Sodium hexametaphosphate (SHMP) is added to the 15wt% WPC solution at 0 (control), 0.5, 1 or 2% w / w WPC and allowed to stand for 4 hours before being cooked. The control sample or SHMP -treated 15wt% WPC solution iscooked at 90°C for 25 minutes. The cooked solution is then cooled at room temperature for 30 minutes and then refrigerated for 16-17 hours. The refrigerated material is then removed from refrigeration and tested for gel strength at 8mm penetration depth, using a half-inch diameter cylindrical probe on a texture analyzer with a 5kg load cell, as well as syneresis (water holding capacity, WHC). The gel strength of the solutions containing 1 or 2% SHMP was higher than the control solutions but the effect on WHC was inconclusive.Table 1A - 11 month old WPCTable IB - 21 month old WPC

[0015] Example 2 - Effect of residence time. 85mL of distilled water is added and mixed with 15 g of whey protein concentrate (WPC 80) to make a 15wt% WPC solution in a lOOmL glass beaker. The 15wt% WPC solution is sonicated for 15 minutes to remove anylumps. The 15wt% WPC solution is kept at room temperature while stirring periodically.Sodium hexametaphosphate (SHMP) is added to the 15wt% WPC solution at 1% w / w WPC and allowed to stand for a certain period of time (time points indicated below in Table 2) before being cooked. For the control sample, no SHMP is added and there is no period of time before cooking. The control sample or SHMP-treated 15wt% WPC solution is cooked at 90°C for 25 minutes. The cooked solution is then cooled at room temperature for 30 minutes and then refrigerated for 16-17 hours. The refrigerated material is then removed from refrigeration and tested for gel strength at 8mm penetration depth, using a half-inch diameter cylindrical probe on a texture analyzer with a 5kg load cell. All of the SHMP-treated samples exhibited gel strength improvement over the control sample and all of the SHMP-treated samples whose cooking was delayed (i.e., samples 2-10) exhibited gel strength improvement over the SHMP-treated sample which was cooked directly without waiting (sample 1).Table 2

[0016] Example 3 - Cake trials. In egg-free chocolate cake recipes, 20-25% less WPC80 was used by replacing the WPC with a NaCl and SHMP -treated WPC80 powder. The usage of the 0.5% to 1% SHMP -treated WPC80 powder consistently gave stronger cake slices. The cakes gave volumes comparable to a control.

[0017] Example 4 - Modification to whey liquid during manufacturing. The objective was to create a modified WPC powder with high gelling (i.e., greater than 400g) and low syneresis (i.e., less than 10%). Sodium chloride (NaCl) and / or SHMP are added to whey liquid during manufacturing as detailed in Table 3 below. “Mix” refers to the addition of 1% NaCl and 0.44% SHMP. In this example, the additives were added to the whey liquid with 20 to 30% solids post-ultrafiltration, neutralization and prior to drying with 60 minutes residence time.Table 3 also details the resulting gel strength and gel syneresis of the samples.Table 3

[0018] Example 5 - 60 minute residence time. Two separate batches of WPC 70 (one strong and one weak gel as shown in Table 4) were rehydrated and treated with SHMP at 1, 2 or 5% in an aqueous medium and allowed to stand for 60 minutes at room temperature before being redried. Addition of SHMP with 60 minute residence time improved gelation of both types of gels made from WPC 70 as seen in Table 5.Table 4Table 5

Claims

CLAIMS1. A method of making a modified dairy protein product, the method comprising: providing an aqueous dairy protein solution having an amount of dairy protein; adding from about 0.1 wt% to about 5 wt% sodium polyphosphate relative to the amount of dairy protein to the aqueous dairy protein solution to form a modified dairy protein solution; and drying the modified dairy protein solution.

2. The method of claim 1, further comprising, before drying the modified dairy protein solution, holding the modified dairy protein solution for a period of time between about 10 minutes and about 6 hours.

3. The method of claim 1 or 2, wherein the amount of dairy protein is from about 1 wt% to about 30 wt% of the aqueous dairy protein solution.

4. The method of any one of claims 1-3, wherein the aqueous dairy protein solution is liquid or fluid whey, a whey protein concentrate solution or a whey protein isolate solution.

5. The method of any one of claims 1-4, wherein the sodium polyphosphate is sodium hexametaphosphate.

6. The method of any one of claims 1, 2, 4 or 5, further comprising adding sodium chloride to the aqueous dairy protein solution.

7. The method of claim 6, wherein the sodium chloride is added in an amount from about 0.1 wt% to about 2 wt% relative to the amount of dairy protein.

8. A modified dairy protein product made by the method of claim 1 and including a dairy protein modified by sodium polyphosphate.

9. The product of claim 8, wherein the sodium polyphosphate is sodium hexametaphosphate.

10. The product of claim 8, wherein the dairy protein is further modified by sodium chloride.

11. A dry mixture of ingredients for preparing a baked good, the dry mixture comprising the modified dairy protein product of claim 8.

12. A baked good comprising the modified dairy protein product of claim 8.

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