Modified Whey Composition Thermal Stability and Odor Reduction
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Solution Overview
Problem
Conventional whey products, including modified whey compositions, suffer from inadequate thermal stability, especially when calcium content is high, leading to precipitation or gelling issues, and they often have an undesirable flavor due to whey odor, limiting their application in products like transparent beverages.
Innovation Solution
A method involving preliminary pH adjustment of whey protein compositions to a pH of 6.8 to 8.0 and protein concentration not exceeding 1.3% by mass, followed by heat treatment under conditions of 80 to 150°C for 30 minutes to 1 second, using alkalis like sodium hydroxide or potassium hydroxide, to achieve enhanced thermal stability and reduced whey odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If calcium-containing compound is added to whey to increase calcium content, then usability as calcium source is enhanced, but thermal stability deteriorates
Solution Approach 1:
The patent applies preliminary pH adjustment to whey before heat treatment, setting the pH to 6.8-8.0 through alkali addition. This preliminary chemical modification prevents protein aggregation during subsequent heating and calcium addition, allowing the whey to maintain thermal stability even when calcium content is increased to enhance its usability as a calcium source.
Solution Approach 2:
The patent changes the pH parameter of whey from its natural acidic state to a neutral range (6.8-8.0) through alkali treatment. This parameter change fundamentally alters the protein behavior, preventing aggregation and enabling the whey to tolerate higher calcium content without losing thermal stability, thus resolving the contradiction between calcium enrichment and thermal stability.
2Stability of the object's composition
If calcium is removed from whey to improve thermal stability, then thermal stability improves, but calcium content falls below raw material whey
Solution Approach 1:
Instead of removing calcium, the patent applies preliminary pH adjustment to prevent aggregation. This allows the whey to retain its natural calcium content while achieving improved thermal stability, eliminating the need to sacrifice calcium content for stability.
Solution Approach 2:
The patent converts the naturally occurring calcium in whey, which would normally cause aggregation and poor thermal stability, into a beneficial component. By adjusting the pH first, the calcium remains in solution and contributes to the product's calcium content while the thermal stability is simultaneously improved.
3Reliability
If conventional heat treatment is applied to whey for pasteurization, then pasteurization is achieved, but precipitation or gelling occurs due to whey protein aggregation
Solution Approach 1:
The patent applies preliminary pH adjustment before heat treatment, setting the pH to 6.8-8.0. This preliminary step prevents protein aggregation during the subsequent pasteurization process, allowing effective heat treatment without the harmful effects of precipitation or gelling.
Solution Approach 2:
The patent applies preliminary alkali treatment to counteract the tendency of whey proteins to aggregate during heating. This preliminary anti-action neutralizes the harmful aggregation effect before it can occur during pasteurization, enabling reliable heat treatment while maintaining product quality.
4Adaptability or versatility
If whey is used in products requiring high thermal stability, then applications are expanded, but whey odor impairs product flavor
Solution Approach 1:
The patent changes the pH parameter of whey to 6.8-8.0 through alkali treatment, which not only improves thermal stability but also modifies the odor profile. This parameter change reduces the characteristic whey odor, making the product suitable for applications where flavor quality is important, such as transparent beverages.
Solution Approach 2:
The patent selectively modifies the chemical properties of whey through pH adjustment, improving specific qualities (thermal stability and odor) while preserving the functional properties needed for various applications. This localized quality improvement enables broader application range without compromising product flavor.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a modified whey composition with improved thermal stability and flavor, capable of withstanding high-temperature pasteurization without precipitation, even with elevated calcium content, and significantly reduces whey odor components, making it suitable for use in various food products, including transparent beverages.
Implementation Method 1
preliminary pH adjustment of whey protein compositions to a pH of 6.8 to 8.0
Implementation Method 2
heat treatment under conditions of 80 to 150°C for 30 minutes to 1 second
Implementation Method 3
when heating is performed for pasteurization purposes or the like, precipitation or gelling tends to occur due to aggregation and the like of the whey protein contained within the whey
Data Source
AI summary
The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150°C for a period of 30 minutes to 1 second.