Whey Protein Casein Composite via Membrane Filtration
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Solution Overview
Problem
Whey protein products face issues such as foul taste, structural flaws, and reduced nutritive value due to proteolysis, oxidation, and lactose content, leading to an unattractive price-quality ratio and limited availability.
Innovation Solution
Incorporating casein into the milk-based whey protein fraction using membrane techniques to achieve a favorable whey protein to casein ratio, improving taste and structure while enhancing nutritive value, and reducing lactose content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whey protein concentrate is prepared by ultrafiltration and drying of cheese whey, then whey protein products are obtained, but the taste becomes foul due to proteolysis and oxidation
Solution Approach 1:
The patent extracts and removes the harmful components (glycomacropeptide, residual fat, minerals) that cause foul taste during the ultrafiltration and subsequent processing steps, while retaining the beneficial whey proteins. This selective removal resolves the contradiction by eliminating taste-deteriorating substances while preserving protein content.
Solution Approach 2:
The patent applies controlled thermal treatment parameters (temperature, time) to pasteurize the product without causing excessive denaturation that would lead to structural faults. By optimizing these parameters, the patent maintains pleasant taste while ensuring safety and stability.
2Quantity of substance
If whey proteins are separated from casein using membrane techniques, then whey protein fraction is obtained, but the nutritive value is reduced due to loss of casein
Solution Approach 1:
The patent creates a composite protein product by combining whey proteins with casein in specific ratios (20:80 to 50:50). This composite approach restores the nutritive value by incorporating casein's essential amino acids while maintaining the benefits of whey proteins, thus resolving the contradiction between protein concentration and nutritional quality.
3Stability of the object's composition
If thermal treatment is applied to whey protein based product, then stability is improved, but structural faults occur making the product flaky, coarse, lumpy, or sandy
Solution Approach 1:
The patent applies controlled thermal treatment parameters (temperature, time, pH conditions) to pasteurize the product without causing excessive denaturation that would lead to structural faults. By optimizing these parameters, the patent maintains pleasant taste while ensuring safety and stability.
4Object-affected harmful factors
If whey products are flavored with food additives to eliminate taste problems, then taste is improved, but product complexity and cost increase
Solution Approach 1:
Instead of masking the foul taste with flavor additives, the patent converts the harmful taste-causing components into removable substances through selective ultrafiltration and processing. By eliminating the root cause (glycomacropeptide, residual fat, minerals) rather than masking symptoms, the patent achieves pleasant taste without adding complexity from multiple flavoring agents.
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 solution results in a whey protein product with improved organoleptic properties, stability, and nutritional benefits, suitable for athletes and exercise enthusiasts, available in various forms like beverages or powders, and suitable for use in food and pharmaceutical products.
Implementation Method 1
WO 94/13148 discloses a process for producing an undenatured whey protein concentrate by means of microfiltration and ultrafiltration of skim milk
Implementation Method 2
a microfiltration membrane having a pore size of about 0.1 microns
Data Source
AI summary
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.