Shelf-Stable Whey Protein Liquid Compositions
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Solution Overview
Problem
Current nutritional supplements face challenges in incorporating high concentrations of intact whey protein due to heat-induced gelling and sedimentation issues, which limits their shelf stability and palatability, especially in oral consumption forms.
Innovation Solution
Development of shelf-stable, acid or neutral whey liquid compositions with a high whey protein content (60-100%) that are stable at various pH levels (3.5-4.3 or 6.5-7.5), using methods such as admixing water, emulsifiers, and whey proteins, followed by specific heat treatments and homogenization to maintain texture and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentrations of intact whey protein are incorporated into nutritional supplements, then the nutritional value and biological quality are improved, but heat-induced gelling and sedimentation occur during sterilization, reducing shelf stability
Solution Approach 1:
The patent applies parameter changes by adjusting pH levels to create acidified whey protein compositions (pH 3.5-4.5) that remain stable during heat sterilization. This pH modification prevents the heat-induced gelling and sedimentation that normally occurs with intact whey protein, allowing high protein concentrations (above 8%, typically 10-20% or higher) to be incorporated while maintaining shelf stability.
Solution Approach 2:
The patent creates composite materials by combining acidified whey protein with stabilizing agents such as pectin, starch, or other hydrocolloids. These composite formulations enhance the thermal stability of the whey protein, preventing aggregation and gelling during sterilization while maintaining high protein content and shelf stability.
2Reliability
If intact whey protein is used in shelf-stable formulations, then the biological value and amino acid profile are optimized, but the protein denatures and aggregates during heat treatment, limiting usable concentration
Solution Approach 1:
The patent modifies the chemical parameters of whey protein by acidification, which changes the protein's conformational stability and prevents denaturation during heat treatment. This allows intact whey protein to be used at high concentrations (maintaining biological value) while becoming heat-stable, resolving the contradiction between protein quality and heat stability.
Solution Approach 2:
The patent introduces stabilizing agents (pectin, starch, hydrocolloids) as intermediaries that protect the whey protein structure during heat treatment. These intermediaries form protective complexes or networks that prevent protein-protein aggregation, allowing high concentrations of biologically active intact whey protein to survive sterilization.
3Reliability
If conventional heat sterilization is applied to whey protein formulations, then bacterial safety is ensured, but protein denaturation and aggregation occur, affecting texture and palatability
Solution Approach 1:
The patent changes the pH parameter to create an acidified environment that fundamentally alters the thermal behavior of whey protein. This pH modification allows the formulation to withstand conventional heat sterilization temperatures without the harmful gelling and sedimentation effects, ensuring both bacterial safety and product quality.
Solution Approach 2:
The patent uses stabilizing agents as intermediaries that mediate between the heat sterilization process and the whey protein. These agents form protective matrices or complexes that shield the protein from thermal denaturation, allowing safe sterilization without generating harmful gelling or sedimentation effects.
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 compositions achieve long shelf stability, high whey protein content, and appealing organoleptic properties, ensuring nutritional benefits for patients and athletes while maintaining a pleasant taste and creamy texture.
Implementation Method 1
admixing water, an emulsifier and whey protein to form a mixture
Implementation Method 2
heat treatment by way of sterilization or pasteurization is required for bacterial safety during non-refrigerated storage. However, high temperatures required for sterilization lead to denaturation of whey proteins followed by aggregation and gelling
Implementation Method 3
followed by specific heat treatments and homogenization to maintain texture and taste
Data Source
AI summary
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.