149 results about "Whey protein isolate" patented technology

The invention relates to the field of food engineering, in particular to modified composite whey protein isolate-corn protein gel as well as a preparation method and a product thereof. The preparation method comprises the following steps: mixing and stirring different amounts of whey protein isolate and water, adjusting the pH value to 12 by using NaOH, adding corn protein, standing to form gel, soaking in hydrochloric acid to adjust the pH value, flushing, refrigerating and the like. A large number of experiments show that when the mass ratio of whey protein isolate to corn protein is 8: 2, the gel has the best properties such as strength, moisture retention capacity and rheological property. The protein proportion is accurately controlled, the gel structure and functional characteristics are optimized, technical support and theoretical basis are provided for development of novel functional gel in the food industry, and the method can be used for development of food additives for improving food texture and taste.

The invention relates to the technical field of preparation of Pickering emulsion stabilizers, in particular to a protein-polyphenol-polysaccharide ternary covalent complex as well as a preparation method and application thereof. The method comprises the following steps: step 1, preparing a whey protein isolate aqueous solution, completely hydrating the whey protein isolate aqueous solution, compounding a grape seed oligomeric proanthocyanidins aqueous solution and a hydrated protein aqueous solution, adjusting the pH value, and carrying out stirring reaction and dialysis freeze-drying to prepare a protein-polyphenol binary compound; and 2, compounding the binary compound solution with the lycium barbarum polysaccharide solution, uniformly stirring, carrying out Maillard reaction to obtain a ternary compound solution, and freeze-drying to obtain the protein-polyphenol-polysaccharide ternary compound. The invention provides a non-toxic, harmless and pollution-free natural emulsifier and stabilizer, and simultaneously prepares a Chinese wolfberry seed oil Pickering emulsion capable of loading nutritional ingredients and active substances, thereby providing reference for screening research of the natural emulsifier and protection of nutritional ingredients of Chinese wolfberry seed oil, which are easy to photodecompose and oxidize; the problem that the effect of protein serving as a Pickering emulsion stabilizer in the prior art is poor is solved.

The invention discloses a targeted slow-release curcumin compound with an auxiliary liver protection function and a preparation method thereof.The preparation method comprises the steps that whey protein isolate is heated under the acidic condition to prepare whey protein isolate fibers, and then the whey protein isolate fibers are compounded with kappa-carrageenan; adjusting the mixed system to be alkaline by adopting a pH migration method, adding a curcumin alkaline solution, fully dissolving the curcumin alkaline solution, and combining the curcumin alkaline solution with the whey protein isolate fiber-kappa-carrageenan composite system; and adjusting the pH value of the system back to be neutral to obtain the high-load amorphous curcumin solution and the solid preparation. The whey fiber and the kappa-carrageenan are self-assembled in the pH circulation process to form a composite carrier, curcumin is converted into an amorphous state from a crystalline state, the solubility of curcumin is remarkably improved, the loading capacity is greatly improved to 70% at most, the heat stability, oxidation resistance and biological accessibility of curcumin are improved, targeted slow release of curcumin can be achieved, and the curcumin-targeted slow release preparation has a good application prospect. The positioning release performance of the curcumin in the intestinal tract part is improved, and the application form of the curcumin in liver protection function products is expanded.

The invention relates to the field of preparation of micro-emulsions, in particular to a polysaccharide-protein composite stable high-bioavailability ferrous micro-emulsion as well as a preparation method and application thereof. The preparation method of the polysaccharide-protein composite stable high-bioavailability ferrous microemulsion comprises the following steps: adding mineral substances into water, mixing, and carrying out first stirring treatment to obtain a core material solution; adding starch sodium octenylsuccinate, whey protein isolate and polysaccharides into water, mixing, and sequentially carrying out heating treatment and second stirring treatment to obtain a wall material solution; mixing the core material solution, the wall material solution and an emulsifier, and sequentially carrying out third stirring treatment and homogeneous emulsification treatment to obtain an emulsion; and carrying out spray drying treatment on the emulsion to obtain the product. The polysaccharide-protein compounded stable high-bioavailability ferrous microemulsion has excellent embedding rate and storage stability, can effectively protect ferrous ions and reduce the generation of ferric ions, and is beneficial to improving the bioavailability of ferrous iron.

The invention discloses preparation and application of probiotic double-layer collards based on a molecular armor technology, different double-layer collard systems are formed on the surfaces of probiotics through the molecular armor technology, and specifically, the probiotics are respectively mixed with chitosan oligosaccharide, gelatin and whey protein isolate according to a certain proportion; and self-assembling is carried out under the driving of intermolecular interaction force to form the nano-scale probiotic single-layer collars. Then, pectin is introduced to coat the surfaces of the single-layer collars respectively, and independent packaging of the double-layer collars system on the single probiotics is achieved. The probiotic double-layer collard prepared by the invention not only can promote the growth and reproduction of the probiotics, but also can improve the survival rate and tolerance of the probiotics under the conditions of pasteurization, freeze-thaw cycle, storage at 4 DEG C and in-vitro simulated gastrointestinal environment. More importantly, the preparation method provided by the invention is simple, convenient to operate, relatively low in cost and suitable for industrial large-scale production.

The invention provides a preparation method and application of a compound protein preparation, and the preparation method comprises the following steps: dissolving a protein matrix in deionized water, adjusting the pH value to 8.0-8.5, firstly adding an antioxidant, and then adding an oxidant and a reducing agent to obtain a protein coupling solution; dissolving the whey protein isolate in deionized water, adding a thickening agent, stirring, and cooling to room temperature to obtain a proteoglycan composite water phase; and mixing the protein coupling solution and the proteoglycan composite water phase according to a preset proportion, adding the oil phase, carrying out homogenization treatment to form a high internal phase emulsion, carrying out freeze drying, and crushing into particles to obtain the powdery protein pre-preparation. The structural stability of protein molecules is remarkably improved, and protein aggregation and sedimentation are reduced, so that the physical and chemical stability of the protein preparation in the storage and use processes is effectively improved, and the problem of insufficient structural stability in the prior art is solved.

The invention discloses a thallus-exopolysaccharide co-embedded envelope state microcapsule and a preparation method thereof, and belongs to the technical field of microcapsule preparation. The preparation method comprises the following steps: (1) dissolving sodium alginate, pectin and whey protein isolate, stirring for 3-4 hours, and sterilizing to obtain a composite wall material solution; and (2) inoculating the activated bacterial liquid into a composite wall material solution, then adding the enveloping matrix exopolysaccharide, uniformly stirring and mixing, then adding a calcium chloride solution to form gel, then removing redundant gel, and cleaning to prepare the thallus-exopolysaccharide co-embedded enveloping state microcapsule. The co-embedded microcapsule prepared by the invention not only has good storage stability, high temperature resistance, osmotic pressure stress resistance and the like, but also can effectively promote the proliferation of thalli.

The invention belongs to the technical field of protein modification, and relates to a preparation method for improving the structure and hypoglycemic activity of whey protein isolate through combination of enzymolysis and polyphenol. The whey protein isolate is used as a raw material, and different enzymes are used for performing enzymolysis treatment on the whey protein isolate. And after the enzymolysis treatment, combining the enzymolysis whey protein isolate with polyphenol to obtain the enzymolysis whey protein isolate-polyphenol compound. By adopting the method, the novel whey protein functional base material with good functional characteristics can be directly prepared, and the application field of the whey protein in the food industry is expanded.

A preparation method of the whey protein isolate-phospholipid complex embedded fucoxanthin emulsion comprises the following steps: (1) mixing and homogenizing phosphatidyl glyceride and a buffer solution to obtain a phospholipid emulsion, and the phosphatidyl glyceride is selected from DHA (docosahexaenoic acid) phosphatidyl glycerol monocaprylate, DHA phosphatidyl glycerol monocaprylate and the like; the phospholipid emulsion and the whey protein isolate solution are mixed and homogenized, and whey protein isolate-phospholipid compound O / W emulsion is obtained; and (2) dropwise adding the fucoxanthin solution into the whey protein isolate-phospholipid compound O / W emulsion, and stirring to obtain the fucoxanthin emulsion. The whey protein isolate-phospholipid compound embedded fucoxanthine emulsion disclosed by the invention is good in stability, high in encapsulation efficiency, excellent in oxidation resistance and high in bioavailability of fucoxanthine, and the particle size of the emulsion is 200 nm or less. According to the research, the application of the novel phospholipid in the aspect of stable emulsion system construction is expanded, and a new thought and direction are provided for embedding and delivery of active substances.

The invention provides diglyceride goat milk powder. The diglyceride goat milk powder is prepared from the following components in parts by weight: 700 to 800 parts of raw goat milk, 20 to 50 parts of safflower seed diester oil, 100 to 200 parts of isomaltooligosacharide, 1 to 3 parts of compound vitamins, 0.1 to 0.5 part of compound probiotics, 80 to 120 parts of whey protein isolate and 25 to 35 parts of glucan. According to the invention, high-purity safflower seed diester oil is used as a core raw material, and an innovative solution is provided for the functional goat milk powder market. By adopting a unique process of combining enzymolysis pretreatment and composite embedding, the bioavailability of functional components is remarkably improved on the basis of ensuring excellent reconstituability and storage stability of the product. The product has the dual effects of metabolic regulation and intestinal health at the same time, functions are enhanced while the natural nutritional value of the goat milk is reserved, and a new technical path is provided for development of functional dairy products.

The invention belongs to the technical field of biology, and discloses a natural pigment lactic acid bacteria microcapsule which is composed of a wall material and a core material, and the wall material is composed of whey protein isolate and Arabic gum; the core material comprises a natural pigment and lactic acid bacteria, and the natural pigment is one or two of chlorophyll, beet and sodium copper chlorophyllin; the lactic acid bacteria are one or a combination of more of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus. According to the natural pigment lactic acid bacteria microcapsule, the natural pigment and the lactic acid bacteria are co-embedded, the natural pigment can promote the growth of the lactic acid bacteria and improve the embedding rate, when the natural pigment lactic acid bacteria microcapsule is used for preparing yoghourt, the brightness, the water-holding capacity, the viscosity and the acidity of the yoghourt can be improved, and the DPPH and ABTS free radical scavenging rate of the yoghourt can be improved; in addition, the natural pigment lactic acid bacteria microcapsules can better protect lactic acid bacteria, so that the shelf life of the yoghourt is prolonged. Meanwhile, the invention further discloses a preparation method and application of the natural pigment lactic acid bacteria microcapsule.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

The invention discloses a protein fiber-oxidized polysaccharide compound, an iron-loaded compound and preparation methods of the protein fiber-oxidized polysaccharide compound and the iron-loaded compound. The preparation method comprises the following steps: hydrolyzing whey protein isolate with alkaline protease to obtain whey protein isolate enzymolysis powder; mixing the whey protein isolate and the enzymolysis powder according to a mass ratio of 1: 1 to prepare a hydrolyzed protein fiber solution; sodium periodate oxidizes dextran to prepare an oxidized dextran solution; and grafting the oxidized dextran solution and the hydrolyzed protein fiber solution under the action of sodium cyanoborohydride to prepare the protein fiber-oxidized polysaccharide compound. Loading ferric chloride on the protein fiber-oxidized polysaccharide compound, and reducing by NaBH4 to obtain an iron-loaded compound; the invention provides a novel method for controllably preparing the protein fiber-oxidized polysaccharide compound at normal temperature, and the iron loading capacity is as high as 1: 1; the iron-loaded compound nano iron is more stable in valence state, higher in oxidation resistance and good in biological safety and bioavailability, the cell absorption effect is 1.33 times that of a conventional iron supplementing agent ferrous sulfate, and the iron supplementing effect is safe and efficient.

1. The name of the product under this design: packaging box (whey protein isolate powder shake pack). 2. Purpose of this design product: used for storing items. 3. The design highlights of this design product are the patterns shown in the figure. 4. The picture or photo that best illustrates the key points of the design: main view.

1. Name of the product in this design: Packaging box (whey protein isolated milk peptide powder). 2. Intended use of this design: packaging health products. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The invention discloses hump conjugated linoleic acid, a hump conjugated linoleic acid microcapsule and a preparation method and application of the hump conjugated linoleic acid microcapsule, and belongs to the technical field of deep processing of hump fat. According to the method, petroleum ether is used as a solvent, crude fat is extracted from hump fat through a Soxhlet extraction method, NaOH-ethanol is used for saponifying the crude fat, then a low-temperature crystallization method is combined with a urea adduction method, and finally, the conjugated linoleic acid is effectively separated and purified. The determination of the free radical scavenging ability of DPPH and ABTS shows that the obtained CLA has oxidation resistance. Extracted and purified conjugated linoleic acid is used as a core material, whey protein isolate and maltodextrin are selected as wall materials, an emulsion is prepared, and microcapsule powder is prepared by a direct vacuum freeze-drying method. Experiments show that the prepared conjugated linoleic acid microcapsule has a complete structure and good thermal stability.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The invention discloses double gel with an O1 / W / O2 microstructure as well as a preparation method and application of the double gel. The preparation method comprises the following steps: preparing a whey protein aggregate from whey protein isolate, mixing the whey protein aggregate with oil and a hydrophobic active substance, and homogenizing to prepare oleogel loaded with the hydrophobic active substance; guar gum, water and the hydrophilic active substance are mixed and fully hydrated, and hydrogel loaded with the hydrophilic active substance is prepared; and mixing the oleogel loaded with the hydrophobic active substance and the hydrogel loaded with the hydrophilic active substance, carrying out homogenization treatment, and carrying out in-situ self-assembly to form the double gel with the O1 / W / O2 microstructure. The invention constructs a double-gel with an O1 / W / O2 microstructure, and the double-gel can give consideration to cheese texture simulation and hydrophilic / hydrophobic active substance co-delivery functions.

An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.

The invention relates to the technical field of wine, in particular to rose and litchi flavored compound wine and a preparation process thereof. The preparation method comprises the following steps: mixing a rose extract with a grease carrier, mixing with an aqueous solution of whey protein isolate and sodium caseinate, homogenizing, adding sodium alginate, adjusting the pH value, further reacting by using transglutaminase and calcium chloride, and then adding pullulan to prepare the rose extract compound. The obtained compound is excellent in ethanol solution resistance and high in stability, can stably exist in low-alcohol compound wine, and can further shorten the failure time of active ingredients of the rose extract and improve the taste and fragrance of the compound wine in the storage process. In addition, the rose extract compound, the litchi concentrated juice and other active ingredients are adopted for preparing the low-alcohol compound wine, and the low-alcohol compound wine is lasting in fragrance, moderate in taste and good in application effect.

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

The invention provides a whey protein isolate source antioxidant polypeptide, the amino acid sequence of the whey protein isolate source antioxidant polypeptide is amino terminal-LVYPFPGPIP-carboxyl terminal, and the whey protein isolate source antioxidant polypeptide can be developed into an antioxidant.

The invention provides a frozen pre-fried food wrapping material and a preparation method and application thereof.The frozen pre-fried food wrapping material comprises a basic wrapping powder mixture, a functional prefabricated material, water and a flavoring agent, and the functional prefabricated material comprises whey protein isolate, high-methoxyl pectin and a citric acid aqueous solution; the basic flour coating mixture comprises wheat flour, pre-gelatinized cassava starch, rice flour, konjac powder, sodium bicarbonate and calcium bicarbonate, and the temperature of the water is 0-5 DEG C. According to the invention, the whey protein isolate and the high-methoxyl pectin form a water-soluble electrostatic composition in an acidic environment, and the electrostatic composition can form a layer of film in a frying process, so that macromolecular grease invasion can be effectively blocked; the konjac powder, the pregelatinized cassava starch and other hydrophilic substances inside form a high-water-holding-capacity gel network close to the inner layer of the food materials, the resistance of outward migration of internal water is increased, juice is firmly locked inside the food materials, and the taste of crispy outside and tender inside is formed.

The invention discloses a corn starch-whey protein isolate amyloid fiber compound with high digestion resistance as well as a preparation method and application of the corn starch-whey protein isolate amyloid fiber compound. The preparation method comprises the following steps: mixing cysteine with a whey protein isolate solution, carrying out pulsed electric field pretreatment, and then carrying out high-speed shearing assisted acid heat treatment to fibrosis the whey protein isolate so as to obtain whey protein isolate amyloid fibers; the whey protein isolate amyloid fiber and the corn starch suspension are co-gelatinized, then quercetin is added for a covalent cross-linking reaction, and finally the corn starch-whey protein isolate amyloid fiber compound is prepared. The prepared corn starch-whey protein isolate amyloid fiber compound has high resistant starch content, the defect that the glycemic index of corn starch is high is overcome, the pulsed electric field and co-gelatinization treatment in the preparation process have the advantages of being environmentally friendly, easy to operate and flexible to adjust, and the preparation method is suitable for large-scale production and market popularization.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The application discloses a protein fiber-oxidized polysaccharide compound, an iron-loaded compound and a preparation method thereof. The preparation method is as follows: whey protein isolate is hydrolyzed by alkaline protease to obtain whey protein isolate enzymolysis powder; the whey protein isolate and the enzymolysis powder are mixed at a mass ratio of 1:1 to prepare a hydrolyzed protein fiber solution; oxidized dextran solution is prepared by oxidizing dextran with sodium periodate; the oxidized dextran solution and the hydrolyzed protein fiber solution are grafted under the action of sodium cyanoborohydride to obtain the protein fiber-oxidized polysaccharide compound. The protein fiber-oxidized polysaccharide compound is loaded with ferric chloride and reduced by NaBH4 to obtain the iron-loaded compound. The application provides a novel method for preparing the protein fiber-oxidized polysaccharide compound at room temperature, and the iron loading amount is as high as 1:1; the iron-loaded compound has more stable nano-iron valence, higher oxidation resistance, good biological safety and biological availability, and the cell absorption effect is 1.33 times that of a conventional iron supplement ferrous sulfate, and the iron supplement effect is safe and efficient.

A preparation method of water-soluble cannabidiol microcapsules and an application thereof are provided, belong to the field of biotechnology. The preparation method includes: adding galactose into an aqueous solution of whey protein isolate, adjusting a pH value, reacting, and cooling to obtain Maillard Reaction Products (MRPs) solution of whey protein isolate-galactose; adding an emulsifier into the MRPs solution, adjusting a pH value, high-speed shearing and stirring in the oil solution with cannabidiol (CBD) to obtain crude emulsion, and homogenizing the crude emulsion to obtain a Maillard Reaction Products-cannabidiol (MRPs-CBD) emulsion; and pre-freezing and vacuum freeze-drying the MRPs-CBD emulsion in turn to obtain the water-soluble cannabidiol microcapsules.

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.