CA1119456A - Replacement of non-fat dry milk and egg albumen in food compositions - Google Patents
Replacement of non-fat dry milk and egg albumen in food compositionsInfo
- Publication number
- CA1119456A CA1119456A CA000317787A CA317787A CA1119456A CA 1119456 A CA1119456 A CA 1119456A CA 000317787 A CA000317787 A CA 000317787A CA 317787 A CA317787 A CA 317787A CA 1119456 A CA1119456 A CA 1119456A
- Authority
- CA
- Canada
- Prior art keywords
- protein
- weight
- whey
- fat
- albumen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
ABSTRACT
Up to 100% of the milk protein of the mild require-ment (on a dry basis) and up to 75% of the egg albumen requirement of a food composition can be replaced using a whey protein concentrate. Substantially no change is seen in the food product containing the substitutions.
The substitutions can be made at a significant econo-mic advantage.
Up to 100% of the milk protein of the mild require-ment (on a dry basis) and up to 75% of the egg albumen requirement of a food composition can be replaced using a whey protein concentrate. Substantially no change is seen in the food product containing the substitutions.
The substitutions can be made at a significant econo-mic advantage.
Description
C-~988~5020/5047 IN FOOD COMPOSITIONS
DESCRIPTION OF T~E PRESENT INVENTION
The present invention is related to the use of whey protein concentrate as a simultaneous substitute or both the milk solids non-fat and the egg albumen re~uiremenc in a foo~ product.
BACKGROUND OF TEE PRESENT INVENTION
. ~
Whey protein concentrates are well known materials in the prior art. These materials have been prepared by various means which effectuate the removal of the valuable whey protein from the millions of gallons of whey produced in this and o-ther countries of the world ~per year. As more and more companies attempt to iso--15 late this protein, more and more uses for the product have to be found. This is particularly important since the less expensive dry whey and delactosed whey can compete in various market areas that were originally held by the isolated whey protein materials.
The use of a whey protein concentrate as a re placement for non-fat dry milk in baked goods is set forth in U.S. Patent No. 3,941,895. The prior art has not been able to put this invention into cornmercial practice since the cost of the whey protein concentrate I ~
C-4988/50~.0f5047 ar exceeds the cost of -the non-fat dry milk constitu-ent being placed. The only advantage that can be gained by using such a direct substitution would be in the preparation of baked goods having a high pro-tein content.
One of the other areas of use of whey proteins has been in the area of whipping agents. Because of the similarity oE the classes of proteins between egg albumen and whey proteins, a logical extension was to utilize whey proteins as a substitute for egg albumen or its functions. Numerous attempts have been made to interest various commercial organizations in utilizing whey protein concentrates as s~bstitutes for egg albu-men in baked goods as whipping agents and the like.
However~ the replacement of egg albumen with whey pro-tein concentrates has not always been satisfac-tory.
It is also known that a highly concentrated whey protein concentrate can be effectively used. Com-mercially, the processing ste~s needed to prepare such a material would not make the substitution economical. Commercially available whey protein con-centrate such as an ultrafiltered whey containing 50 protein will not effectively replace egg albumen in cakes. The cakes so produced evidence lower cake volume, especially at a weight/weight replacement, and weaker texture particularly when replacement is above 50%. Testing has shown that in general only small amounts of egg albumen, i~e., up to 25~, can be re-placed with the whey protein concentrate. Such use has not heretofore been considered to be generally com-mercially successful.
It has now been found that these disadvantages ! can be overcome in a single operation resulting in the replacement of both egg albumen and non-fat dry milk in the baked goods at an economic advantage.
~9~
C~4988~5020/5047 SUMMAR~l OF THE INVENTION
In accordance with the present invention, it has been found that the difficulties of replacing egg albu-men with a whey protein concentrate can be overcome by replacing a portion of the albumen (dry solids basis) up to 75% and a portion of the milk solids non-fat up to 100~ with a sufficient quantity of a non heat-denatured whey protein concentrate containing at least 35% pro tein prepared substantially from and preferably from acid whey in an amount equivalent to at least 90~by weight of the weight of protein replaced, i.e., the total protein content of the combined whey protein concentrate, albumen and milk solids non-fat is no less than 10~ below the protein content of the combined milk solids non-fat and egg al~umen (on a dry solids basis) originally pres-ent in the recipe, the lactose content not exceeding 10%
of the original lactose content of the milk solids re-placed.
By this method, all the whey protein which is added is effectively utilized to thereby lower the cost of the two substitutions making the substitutions economical.
Further, the food products prepared with the multiple or dual substitution provide characteristics substantially equivalent to those prepared using the milk solids non-fat and egg albumen. The whey protein concentrate canbe used economically as a replacement for milk solids non-fat and the deficient characteristics of the food product prepared using the whey protein con~entrate as a substitute for albumen are overcome. The milk solids non-fat most commonly found in food formulations is non-fat dry milk. The Eollowing descxiption will be directed to that material though the invention is not intended to be limited thereto.
AS used herein, all percentages are on a weight basis unless otherwise noted.
C-498~/5020/5047 DETAILED DESCRIPTION OF THE PRESENT INVENTION
The acid cheese whey used in the present invention is derived from the acid coagulation of milk protein by the use of lactic acid producing bacteria (e.g./
5 lactobacillus sp.) or by the addition of food grade acids such as lactic or hydrochloric acid, i.e., direct acidification. In either case, acidification is allowed to proceed until a pH of ~pproximately 4.6 is reached.
At this pH, casein becomes insolu~ilized and coagulates as cheese curd. The cheese proauced by this metho~ is con~only known as cottage cheese. The whey obtained in this manner is commonly called cottage cheese whey.
The whey protein concentrate as used in the pres--ent invention is preferably derived from 100~ acid cheese whey though minor amounts of other cheese wheys of up to 20% can be utilized. Such other cheese wheys include but are not limited to cheddar cheese whay which is produced by the rennet coagulation of protein and is commonly call~d sweet whey. It is preferred that the whey source be at least 90% cottage cheese whey O
The whey protein concentrate used in the present invention can be prepared by any one of a number of known processes including electrodialysis (Stribley, R.C., Food Processing, Volume 24, No. 1, page 49, 1963), reverse osmosis, (Marshall, P.G. et al., Fractionation and Concentration of Whey by Reverse Osmosis, Food ~echnology, 22(a), 696, 1968), gel filtration (U.S.
Reissue Patent No. 27,806); or by ultrafiltration (Horton, B.S. et al., Food Technology, Volume 26, page 3C, 1972). Chemical methods including the phosphate precipitation of whey protein can also be used as described in Gordon Patent No. 2,377,624 and Melachouris Patent No. 4,043,g90.
In order -to achieve the desired results oE the present invention, the whey protein concentrate must have at least 35% protein and preferably at least 45~.
A particularly preferred product contains from about 45~ to about 55~ protein. In order to achieve the results of the present invention, it is necessary that the protein replacement substantially balances the pro-tein of both the non-fat dry milk and the albumen re-placed. Since non-fat dry milk normally contains about 35~ protein and dry albumen noxmally contains about 80%
protein, the use of a whey protein of less than 35%
would not provide the additional protein needed to compensate for the higher protein level of the albumen.
It has been found that the most effective results are obtained using an ultrafiltered acid (cottage cheese) whey concentrate containing from about 40~ to about 60% and preferably about 45% to about 55% whey protein. In a typical process, cottage cheese whey is neutralized to a pH of about 6.4 with 50% caustic.
Aftar storage, the p~I is then adjusted to about 7.2 and any solids or precipitates are removed by centrifu-gal clarifiers. The clarified liquor is then pasteurized.
The liquor is then fed into an ultrafiltration membrane unit. The retentate is condensed and spray dried. Pro-tein products of 35% or more whey protein can be pre-pared by this process. Products generally comprising from about ~0% to 60% protein (Tl~ x 6.38), 10-30~ lac-tose, 3-15% ash and 0 4-4% fat are ob-tained. The dried retentate with the aforegiven composition is considered a whey protein concentrate. While it is preferred to use the whe~ protein concentrate in the dry form, the liquid form can also be used on a percent by weight protein basis. Liquid levels in the final formulation are then adjusted accordingly. For some applications, it has been found effective to use a liquid whey con-centrate which has a solids content above 15% and pref-C-498~/5020/5047 erably from about 18% to about 22%. Liquid whey pro-tein concentrate must be kep~ under refrigera~ion to prevent spoilage.
The whey protein concentrate must be substantially non heat-denatured. By non heat-denatured is meant that at least 40~ of the protein as determined by solu-bility at pH 4.6 has not been denatured by the heating which is utilized in the preparation such as in pasteuriza~
tion and drying~ Thus, freeze-drying would denature less protein ~han spray drying. Other forms of denaturation do not effect the end properties of the whey protein such as using a sulfite, The use of a food grade sulfite such as sodium sulfite, sodium bisulfite, cys-teine, cystine and the like in an amount of from about 0.1~ to about 0.5~ is particularly advantageous in re-ducing the coagulation temperature of the whey protein from about 80C. to about 70C. This more nearly approx-imates the coagulation temperature of egg and is of particular importance in one of the preferred end products, i.e., a scrambled egg substitute.
The present invention can be used in any food - application where both albumen (egg white) and non fat dry milk are present. These include bakery prod-ucts such as white, yellow, sponge and devil's food cakes, sweet doughs, biscuits, pancakes, doughnuts, muffins and the like. It is not critical whether or not these specific bakery products are leavened by yeast or chemical leavening systems such as sodium acid pyrophosphate, sodium aluminum phosphate and the like in combination with a bicarbonate.
Other areas of use include puddinys as well as sauces, soups, frozen batters and the like.
The replacement can occur at the time of preparing tha food product or in preparing mixes, either frozen or dried, for preparing the food product. Li~uid mixes are less preferred as they are subject to spoilage.
C-4988/5020~5047 A particularly preferred area in addition of the baking area is in the replacement of albumen and non-fat dry milk in liquid egg substitutP products as dis-closed in U.S. Patents 3,911,144 and 3,928,632. These products are designed to be organoleptically similar to whole eggs when cooked as a scra~bled egg but which have reduced cholesterol content. They may be supplied in frozen form as in U.S. Patent No. 3,911,122 or liquid form as in U.S. Patent No. 3,928,632. Both of these products consist of approximately from about 2~% to about 88% liquid egg albumen, ~rom about 3% to about 8%
non-fat dry milk,and from about 9~ to about 13% vegeta-ble oil plus various other ingredients to approximate the characteristics of the yolk which has been replaced.
Since these compositions also include non-fat dry milk, it is within the scope of the presenk invention to substitute up to 100% of the non-fat dry milk and up to 75% of the liquid egg albumen in these compositions with the whey protein concentrate as outlined herein.
It has also been found that the body and texture of these egg substitu~e products prepared in accord-; ance with the present invention can be significantly impro~ed by adjusting the pH of the final product toa pH within the range of from about 9 to 10 with an edible base such as sodium calcium or potassium hy-droxide. Examples of such salts include trisodium phosphate and tetrasodium pyrophosphate. Other con-densed phosphates can be used so long as the desiredpH is maintained.
The whey protein concentrate is used in the pres-ent invention to replace from about 25% to about 100%
and preferably from about 50~ to about 100% and more preferably at least 90% of the non-fat dry milk re-quirement and from about 25% to about 75% and pref-B
~9~6 C-4988~5020/5047 erably Erom about 40% to about ~0% of the albumen re~
quirement (dry solids basi~). In order to ach~eve the results of the present invention, it is necessary that the protein replacement be used in an amount suficient to provide at least 90~ of the proteln replaced. The amounts of albumen replaced are preferably dependent upon the amount of excess protein a~allabla after a 100% non-fat dry milk replacement with the whey protein con-centrate. For this application, liquid whey concen-trate having at least 15% solids and preferably fromabout 18% to 22% solids has been found effective.
Since non-fat dry milk contains about 35% protein and dried egg albumen contains about 80% protein, the amount of non-fat dry milk replaced with a product richer in protein must substantially compensate for the protein lost in replacement of the albumen. For instance, in a product containing 300 grams of liquid egg albumen (about 12% protein) and 100 grams of non-fat dry milk, replacement o~ the 35% protein in non-fat dry milk with a whey concentrate of 50% protein would provide an extra 15 grams of protein. Since dried albumen con-tains about 80% protein, the 15 grams of protein could replace 18.75 grams of dried egg albumen of the 36 grams originally present. Any additional water lost in 2S the replacement of liquid egg albumen would be compen-sated by adding a substantially equivalent amount o water.
Whey proteln concentrates having a higher percen-tage of protein, such as 75%, can also be used in re-placing albumen and non-~at dry milk. The processing costs for preparing such a highly concentrated product may not justify this use. Whey protein concentrates having less than 50% and greater than 35%, i.e., 40%, can also be used. If 100 grams of non-fat dr~ milk at 35% protein were replaced with a 40% whey protein concentrate, 5 grams of excess protein would be availa-_9_ ble. The excess protein could be used to replace about 4 grams of albumen (on a dry basis).
In addition to the protein content, it is essential to avoid increasing the lactose content over 10% of that originally present in the formulation. It has been found that the lactose level has an effect on the final characteristics of the food product~ The whey protein concentrate, which contains large amounts of lactose, must be used in an amount not to significantly increase the lactose content of the formulation. This can be easily calculated by one skilled in the art~since non-fat dry milk generally contains about 51~ lac-tose. It is preferred ~hat the lactose content be main-tained at a point not less than 5~ excess of the original lactose content.
While the present invention has been illustrated with non-fat dry milk, the invention broadly includes all sources of milk solids non-fat including whole milk (liquid or solids), skim milk, condensed or evaporated milk, and the like. Replacement is on the basis of pro-tein content. In replacing liquid systems with a dry whey protein concentrate, sufficient water must be added to compensate for the loss. In replacing a milk product containing butterfat with the whey protein concentrate, a compensating amount of fat or oil may be added.
In some applications, a small amount of dried whey or other whey product such as delactosed whey could be added to reduce the overall cost. The amount addecl must be such as to maintain the formulation within the protein and lactose limits and because of this, the addition of whey is less preerred.
It has also been found that the type of protein used in replacing the albumen and the non~fat dry milk has an effect. For example, sodium caseinate has been ound to be detrimental to the system of the invention.
~9~
C-4g88~5020~5047 Soy isolate, while not being unctionally detrimental, presentsflavor problems. Some modified whey protein products when used as a part replacement for the non-fat dry milk produce a cake which is too tender for S commercial handling. Partial substitution of the whey protein concentrate with other protein systems is not preferred.
If a ormulation contains a small amount of whey solids originally, the whey protein concentrate could -10 be used as a substitute for that material also. This is generally only practical if the simplification of the replacement justifies the cost differential.
As used herein, the protein amount is based on total Kjeldahl nitrogen (TN x 6.38).
The invention is further illustrated in the ex-amples which follow.
EXAMP~E 1 :
An egg substitute product was formulated in accordance with the teachings of Strong ~t al., U.S.
Patent No. 3,911,144. Liquid egg albumen in an amount of 820 grams was mixed with 15 grams of corn oil and 60 grams of non-fat dry milk. Separately, a dry blend was prepared containing 1.6 grams CMC, 0.5 grams ~odium citrate, 0.75 grams aluminum sulfate, 0.042 grams sodium iron pyrophosphate, 0.75 grams sodium zinc sulfate, 0.0011 grams thiamine mononitrate, 0.0011 grams ribo-flavin and 0.0001 grams of vitamin D2. This dry blend was mixed with the blend of egg albumen, corn oil and non-fat dry milk previously prepared. Into this blend was mixed 70 grams of corn oil. Separately, an oil blend of 14.98 grams corn oil, 2.92 grams lec~thin,
DESCRIPTION OF T~E PRESENT INVENTION
The present invention is related to the use of whey protein concentrate as a simultaneous substitute or both the milk solids non-fat and the egg albumen re~uiremenc in a foo~ product.
BACKGROUND OF TEE PRESENT INVENTION
. ~
Whey protein concentrates are well known materials in the prior art. These materials have been prepared by various means which effectuate the removal of the valuable whey protein from the millions of gallons of whey produced in this and o-ther countries of the world ~per year. As more and more companies attempt to iso--15 late this protein, more and more uses for the product have to be found. This is particularly important since the less expensive dry whey and delactosed whey can compete in various market areas that were originally held by the isolated whey protein materials.
The use of a whey protein concentrate as a re placement for non-fat dry milk in baked goods is set forth in U.S. Patent No. 3,941,895. The prior art has not been able to put this invention into cornmercial practice since the cost of the whey protein concentrate I ~
C-4988/50~.0f5047 ar exceeds the cost of -the non-fat dry milk constitu-ent being placed. The only advantage that can be gained by using such a direct substitution would be in the preparation of baked goods having a high pro-tein content.
One of the other areas of use of whey proteins has been in the area of whipping agents. Because of the similarity oE the classes of proteins between egg albumen and whey proteins, a logical extension was to utilize whey proteins as a substitute for egg albumen or its functions. Numerous attempts have been made to interest various commercial organizations in utilizing whey protein concentrates as s~bstitutes for egg albu-men in baked goods as whipping agents and the like.
However~ the replacement of egg albumen with whey pro-tein concentrates has not always been satisfac-tory.
It is also known that a highly concentrated whey protein concentrate can be effectively used. Com-mercially, the processing ste~s needed to prepare such a material would not make the substitution economical. Commercially available whey protein con-centrate such as an ultrafiltered whey containing 50 protein will not effectively replace egg albumen in cakes. The cakes so produced evidence lower cake volume, especially at a weight/weight replacement, and weaker texture particularly when replacement is above 50%. Testing has shown that in general only small amounts of egg albumen, i~e., up to 25~, can be re-placed with the whey protein concentrate. Such use has not heretofore been considered to be generally com-mercially successful.
It has now been found that these disadvantages ! can be overcome in a single operation resulting in the replacement of both egg albumen and non-fat dry milk in the baked goods at an economic advantage.
~9~
C~4988~5020/5047 SUMMAR~l OF THE INVENTION
In accordance with the present invention, it has been found that the difficulties of replacing egg albu-men with a whey protein concentrate can be overcome by replacing a portion of the albumen (dry solids basis) up to 75% and a portion of the milk solids non-fat up to 100~ with a sufficient quantity of a non heat-denatured whey protein concentrate containing at least 35% pro tein prepared substantially from and preferably from acid whey in an amount equivalent to at least 90~by weight of the weight of protein replaced, i.e., the total protein content of the combined whey protein concentrate, albumen and milk solids non-fat is no less than 10~ below the protein content of the combined milk solids non-fat and egg al~umen (on a dry solids basis) originally pres-ent in the recipe, the lactose content not exceeding 10%
of the original lactose content of the milk solids re-placed.
By this method, all the whey protein which is added is effectively utilized to thereby lower the cost of the two substitutions making the substitutions economical.
Further, the food products prepared with the multiple or dual substitution provide characteristics substantially equivalent to those prepared using the milk solids non-fat and egg albumen. The whey protein concentrate canbe used economically as a replacement for milk solids non-fat and the deficient characteristics of the food product prepared using the whey protein con~entrate as a substitute for albumen are overcome. The milk solids non-fat most commonly found in food formulations is non-fat dry milk. The Eollowing descxiption will be directed to that material though the invention is not intended to be limited thereto.
AS used herein, all percentages are on a weight basis unless otherwise noted.
C-498~/5020/5047 DETAILED DESCRIPTION OF THE PRESENT INVENTION
The acid cheese whey used in the present invention is derived from the acid coagulation of milk protein by the use of lactic acid producing bacteria (e.g./
5 lactobacillus sp.) or by the addition of food grade acids such as lactic or hydrochloric acid, i.e., direct acidification. In either case, acidification is allowed to proceed until a pH of ~pproximately 4.6 is reached.
At this pH, casein becomes insolu~ilized and coagulates as cheese curd. The cheese proauced by this metho~ is con~only known as cottage cheese. The whey obtained in this manner is commonly called cottage cheese whey.
The whey protein concentrate as used in the pres--ent invention is preferably derived from 100~ acid cheese whey though minor amounts of other cheese wheys of up to 20% can be utilized. Such other cheese wheys include but are not limited to cheddar cheese whay which is produced by the rennet coagulation of protein and is commonly call~d sweet whey. It is preferred that the whey source be at least 90% cottage cheese whey O
The whey protein concentrate used in the present invention can be prepared by any one of a number of known processes including electrodialysis (Stribley, R.C., Food Processing, Volume 24, No. 1, page 49, 1963), reverse osmosis, (Marshall, P.G. et al., Fractionation and Concentration of Whey by Reverse Osmosis, Food ~echnology, 22(a), 696, 1968), gel filtration (U.S.
Reissue Patent No. 27,806); or by ultrafiltration (Horton, B.S. et al., Food Technology, Volume 26, page 3C, 1972). Chemical methods including the phosphate precipitation of whey protein can also be used as described in Gordon Patent No. 2,377,624 and Melachouris Patent No. 4,043,g90.
In order -to achieve the desired results oE the present invention, the whey protein concentrate must have at least 35% protein and preferably at least 45~.
A particularly preferred product contains from about 45~ to about 55~ protein. In order to achieve the results of the present invention, it is necessary that the protein replacement substantially balances the pro-tein of both the non-fat dry milk and the albumen re-placed. Since non-fat dry milk normally contains about 35~ protein and dry albumen noxmally contains about 80%
protein, the use of a whey protein of less than 35%
would not provide the additional protein needed to compensate for the higher protein level of the albumen.
It has been found that the most effective results are obtained using an ultrafiltered acid (cottage cheese) whey concentrate containing from about 40~ to about 60% and preferably about 45% to about 55% whey protein. In a typical process, cottage cheese whey is neutralized to a pH of about 6.4 with 50% caustic.
Aftar storage, the p~I is then adjusted to about 7.2 and any solids or precipitates are removed by centrifu-gal clarifiers. The clarified liquor is then pasteurized.
The liquor is then fed into an ultrafiltration membrane unit. The retentate is condensed and spray dried. Pro-tein products of 35% or more whey protein can be pre-pared by this process. Products generally comprising from about ~0% to 60% protein (Tl~ x 6.38), 10-30~ lac-tose, 3-15% ash and 0 4-4% fat are ob-tained. The dried retentate with the aforegiven composition is considered a whey protein concentrate. While it is preferred to use the whe~ protein concentrate in the dry form, the liquid form can also be used on a percent by weight protein basis. Liquid levels in the final formulation are then adjusted accordingly. For some applications, it has been found effective to use a liquid whey con-centrate which has a solids content above 15% and pref-C-498~/5020/5047 erably from about 18% to about 22%. Liquid whey pro-tein concentrate must be kep~ under refrigera~ion to prevent spoilage.
The whey protein concentrate must be substantially non heat-denatured. By non heat-denatured is meant that at least 40~ of the protein as determined by solu-bility at pH 4.6 has not been denatured by the heating which is utilized in the preparation such as in pasteuriza~
tion and drying~ Thus, freeze-drying would denature less protein ~han spray drying. Other forms of denaturation do not effect the end properties of the whey protein such as using a sulfite, The use of a food grade sulfite such as sodium sulfite, sodium bisulfite, cys-teine, cystine and the like in an amount of from about 0.1~ to about 0.5~ is particularly advantageous in re-ducing the coagulation temperature of the whey protein from about 80C. to about 70C. This more nearly approx-imates the coagulation temperature of egg and is of particular importance in one of the preferred end products, i.e., a scrambled egg substitute.
The present invention can be used in any food - application where both albumen (egg white) and non fat dry milk are present. These include bakery prod-ucts such as white, yellow, sponge and devil's food cakes, sweet doughs, biscuits, pancakes, doughnuts, muffins and the like. It is not critical whether or not these specific bakery products are leavened by yeast or chemical leavening systems such as sodium acid pyrophosphate, sodium aluminum phosphate and the like in combination with a bicarbonate.
Other areas of use include puddinys as well as sauces, soups, frozen batters and the like.
The replacement can occur at the time of preparing tha food product or in preparing mixes, either frozen or dried, for preparing the food product. Li~uid mixes are less preferred as they are subject to spoilage.
C-4988/5020~5047 A particularly preferred area in addition of the baking area is in the replacement of albumen and non-fat dry milk in liquid egg substitutP products as dis-closed in U.S. Patents 3,911,144 and 3,928,632. These products are designed to be organoleptically similar to whole eggs when cooked as a scra~bled egg but which have reduced cholesterol content. They may be supplied in frozen form as in U.S. Patent No. 3,911,122 or liquid form as in U.S. Patent No. 3,928,632. Both of these products consist of approximately from about 2~% to about 88% liquid egg albumen, ~rom about 3% to about 8%
non-fat dry milk,and from about 9~ to about 13% vegeta-ble oil plus various other ingredients to approximate the characteristics of the yolk which has been replaced.
Since these compositions also include non-fat dry milk, it is within the scope of the presenk invention to substitute up to 100% of the non-fat dry milk and up to 75% of the liquid egg albumen in these compositions with the whey protein concentrate as outlined herein.
It has also been found that the body and texture of these egg substitu~e products prepared in accord-; ance with the present invention can be significantly impro~ed by adjusting the pH of the final product toa pH within the range of from about 9 to 10 with an edible base such as sodium calcium or potassium hy-droxide. Examples of such salts include trisodium phosphate and tetrasodium pyrophosphate. Other con-densed phosphates can be used so long as the desiredpH is maintained.
The whey protein concentrate is used in the pres-ent invention to replace from about 25% to about 100%
and preferably from about 50~ to about 100% and more preferably at least 90% of the non-fat dry milk re-quirement and from about 25% to about 75% and pref-B
~9~6 C-4988~5020/5047 erably Erom about 40% to about ~0% of the albumen re~
quirement (dry solids basi~). In order to ach~eve the results of the present invention, it is necessary that the protein replacement be used in an amount suficient to provide at least 90~ of the proteln replaced. The amounts of albumen replaced are preferably dependent upon the amount of excess protein a~allabla after a 100% non-fat dry milk replacement with the whey protein con-centrate. For this application, liquid whey concen-trate having at least 15% solids and preferably fromabout 18% to 22% solids has been found effective.
Since non-fat dry milk contains about 35% protein and dried egg albumen contains about 80% protein, the amount of non-fat dry milk replaced with a product richer in protein must substantially compensate for the protein lost in replacement of the albumen. For instance, in a product containing 300 grams of liquid egg albumen (about 12% protein) and 100 grams of non-fat dry milk, replacement o~ the 35% protein in non-fat dry milk with a whey concentrate of 50% protein would provide an extra 15 grams of protein. Since dried albumen con-tains about 80% protein, the 15 grams of protein could replace 18.75 grams of dried egg albumen of the 36 grams originally present. Any additional water lost in 2S the replacement of liquid egg albumen would be compen-sated by adding a substantially equivalent amount o water.
Whey proteln concentrates having a higher percen-tage of protein, such as 75%, can also be used in re-placing albumen and non-~at dry milk. The processing costs for preparing such a highly concentrated product may not justify this use. Whey protein concentrates having less than 50% and greater than 35%, i.e., 40%, can also be used. If 100 grams of non-fat dr~ milk at 35% protein were replaced with a 40% whey protein concentrate, 5 grams of excess protein would be availa-_9_ ble. The excess protein could be used to replace about 4 grams of albumen (on a dry basis).
In addition to the protein content, it is essential to avoid increasing the lactose content over 10% of that originally present in the formulation. It has been found that the lactose level has an effect on the final characteristics of the food product~ The whey protein concentrate, which contains large amounts of lactose, must be used in an amount not to significantly increase the lactose content of the formulation. This can be easily calculated by one skilled in the art~since non-fat dry milk generally contains about 51~ lac-tose. It is preferred ~hat the lactose content be main-tained at a point not less than 5~ excess of the original lactose content.
While the present invention has been illustrated with non-fat dry milk, the invention broadly includes all sources of milk solids non-fat including whole milk (liquid or solids), skim milk, condensed or evaporated milk, and the like. Replacement is on the basis of pro-tein content. In replacing liquid systems with a dry whey protein concentrate, sufficient water must be added to compensate for the loss. In replacing a milk product containing butterfat with the whey protein concentrate, a compensating amount of fat or oil may be added.
In some applications, a small amount of dried whey or other whey product such as delactosed whey could be added to reduce the overall cost. The amount addecl must be such as to maintain the formulation within the protein and lactose limits and because of this, the addition of whey is less preerred.
It has also been found that the type of protein used in replacing the albumen and the non~fat dry milk has an effect. For example, sodium caseinate has been ound to be detrimental to the system of the invention.
~9~
C-4g88~5020~5047 Soy isolate, while not being unctionally detrimental, presentsflavor problems. Some modified whey protein products when used as a part replacement for the non-fat dry milk produce a cake which is too tender for S commercial handling. Partial substitution of the whey protein concentrate with other protein systems is not preferred.
If a ormulation contains a small amount of whey solids originally, the whey protein concentrate could -10 be used as a substitute for that material also. This is generally only practical if the simplification of the replacement justifies the cost differential.
As used herein, the protein amount is based on total Kjeldahl nitrogen (TN x 6.38).
The invention is further illustrated in the ex-amples which follow.
EXAMP~E 1 :
An egg substitute product was formulated in accordance with the teachings of Strong ~t al., U.S.
Patent No. 3,911,144. Liquid egg albumen in an amount of 820 grams was mixed with 15 grams of corn oil and 60 grams of non-fat dry milk. Separately, a dry blend was prepared containing 1.6 grams CMC, 0.5 grams ~odium citrate, 0.75 grams aluminum sulfate, 0.042 grams sodium iron pyrophosphate, 0.75 grams sodium zinc sulfate, 0.0011 grams thiamine mononitrate, 0.0011 grams ribo-flavin and 0.0001 grams of vitamin D2. This dry blend was mixed with the blend of egg albumen, corn oil and non-fat dry milk previously prepared. Into this blend was mixed 70 grams of corn oil. Separately, an oil blend of 14.98 grams corn oil, 2.92 grams lec~thin,
2.50 grams of a food grade emulsifier, Myvatex 3-50 (a blend of mono and diglycerides and propylene glycol monostearate manufactured by D.P.I. Division, Eastman , B
~ .
C-~988/5020/50~7 Chemical Products Company), 0.0275 grams beta carotene, 0.75 grams triethyl citrate and 5 drops egg flavor was prepared. This oil blend was then mixed with the pre-ceding materials and the entire mixture heated at 57C.
for five minutes. The product was then cooled to a temperature within the range ~f from 27C. to 32C. and homogenized in a Manton-Gaulin homogenizer using a pres-sure of 1000 psi in the first stage and 500 psi in the second stage. The product was then freeæe-dried.
The egg substitute product of Example 1 was for-mulated in accordance with the present invention to replace 50% of the egg albumen on a solids basis and 100% of the non-fat dry milk solids in that composition.
The process of Exampl~ 1 was repeated using the com-ponents stated in Table I below as replacements ~or the stated ingredients. The water was added at the be-ginning of the reaction with the whey protein concen-trate.
.~
TABLE I
_ __ Ex 1 Ex. 2A Ex. 2-B Ex. 2-C
_ _ _ _ Ingredients (in grams) Egg Albumen (liquid) 820 410 410 410 Non-fat dry milk 70 _ 70 Whey Protein Con.*
Freeze Dried* _ 119.2 _ Spray Dried* _ _ 119.2 Soluble** _ ~ _ 49.2 Water in cc. _ 360.8360.8 360.8 * 53.5% whey protein from cottage cheese whey (dry basis).
** Prepared by treating whey protein concentrate with HCl to a pH of 4.6 and removing the soluble frac-tion which was concentrated by ultrafiltration to 80~ protein.
C-4 98 8/502 0/5 0L~ 7 In each of Examples 2A, 2B and 2C, 410 grams Of liq-uid egg albumen is replaced with 49.2 grams of the whey protein concentrate and 360.8 grams water ~egg albumen contains 88~ water~. In Examples 2A and 2B, the 70 grams of non-fat dry milk is replaced with 70 grams of the wney protein concentrate.
Since egc, albumen contains about 10~6~ protein, ~20 grams of egg albumen contains about 86.92 grams of protein. Since non-fat dry milk contains about 35.7~
protein, 70 grams of non-fat dry milk provides about 24.9 grams protein. The product o Example 1 would thu~s have 111.82 grams protein provided by the egg albumen and the milk. Since the protein concentrate used had 53.5~ protein, 119.2 grams of the concentrate wou:Ld provide 63.68 grams protein. The amount of protein in the products of Examples 2A and 2B would be 63.68 plus one half of the protein content of the egg albumen of Example 1 or 43.46 grams totalling 107.14 grams pro-tein. In these examples~ 95~ of the protein was re-~o placed In Example 2C, one half of the albumen having aprotein content of 43.46 grams was replaced with 49.2 grams of protein or a 109% replace~ent.
The thermosetting properties of the egg substitute ~5 products of Example 1 and of the present invention were determined by filling a 50 mm. by 70 mm. crystallization dish with 100 grams of the material to be tested at a ; pH of 7.4. The egg substitute material was heated in a 95C. bath for 15 minutes to gel the same and cooled in a cold water bath (0-5C.). The gel strength of the gelled egg substitute was measured with a Marine Colloid's gel tester, i.e., a small plunger using medium speed (See U.S. Patent No. 4,056,612 for des-cription). The following results were obtained:
C-4988/5020/50~7 T'ABLE_II
~ SISTENCY
WHOL~ EGG REPLACER j CENTE ~ EDGE _ UPON FRYING
Product of ~.x. l 5(Control) _ 470 480 i ~~~ _ -Example 2A * 454 650 ! slightly ~ Example l Example 2B * ~ 570 1 910 . harder than 10 , ' ¦- Example 1 _ Example 2C * 230 1 340 softer than ~ Example 1 * Liquid ~oduct, as produced, not dried.
The emulsifying properties of the whole egg re-placers of Examples l and 2 and the control were tes-ted by centrifuging each sample at 2000 rpm for 10minutes at 25C. Better emulsification properties are demonstrated by lower amounts of liquid separated.
The following percent liquid separation was noted.
TABLE III
WHOhE EGG REPLACER PERCENT LIQUID SEPARATED
EXAMPLE 2A * 29 EXAMPLE 2B * ll EXAMPLE 2C * d d t d i d * Liquid product, as pro uce , no r e .
Sponge cake was prepared using the whole egg sub-stitutes prepared by the method of Examples l and 2, according to the following formulation and mixing pro-cedure:
~-4g~8/5020/5047 SPONGE CAKE FORMULATION
__ Ingredients:
Cake ~lour 300 gm Sugar 360 gm NFDM Superheat or Whey Protein Concentrate 22,5 gm Salt 9,4 gm Bakin~ Powder 8.5 gm : Atmos G-2462 Emulsifier***15,0 gm Dxied Egg Yolk or 50~ replacement with whole egg s~bstitute37 gm Egg Albumen or 50% replacement with whole egg substitute 16 Water - 1st stage 210 2nd stage 150 *** Atmos~G-2462 - a combination of hydrated mono and diglycerides, polysorbate 60 and sorbitan mono-stearate.
C-4988/5020/50~7 MIXING PROCEDURE:
~r 1. Use ~obar~Model C-100 with 2184 liter (3 quaxt) bowl and wire whip.
2. Place all dry ingredients in bowl with emulsifier and water for 1st stage mix as follows scraping bowl several times.
~ .
C-~988/5020/50~7 Chemical Products Company), 0.0275 grams beta carotene, 0.75 grams triethyl citrate and 5 drops egg flavor was prepared. This oil blend was then mixed with the pre-ceding materials and the entire mixture heated at 57C.
for five minutes. The product was then cooled to a temperature within the range ~f from 27C. to 32C. and homogenized in a Manton-Gaulin homogenizer using a pres-sure of 1000 psi in the first stage and 500 psi in the second stage. The product was then freeæe-dried.
The egg substitute product of Example 1 was for-mulated in accordance with the present invention to replace 50% of the egg albumen on a solids basis and 100% of the non-fat dry milk solids in that composition.
The process of Exampl~ 1 was repeated using the com-ponents stated in Table I below as replacements ~or the stated ingredients. The water was added at the be-ginning of the reaction with the whey protein concen-trate.
.~
TABLE I
_ __ Ex 1 Ex. 2A Ex. 2-B Ex. 2-C
_ _ _ _ Ingredients (in grams) Egg Albumen (liquid) 820 410 410 410 Non-fat dry milk 70 _ 70 Whey Protein Con.*
Freeze Dried* _ 119.2 _ Spray Dried* _ _ 119.2 Soluble** _ ~ _ 49.2 Water in cc. _ 360.8360.8 360.8 * 53.5% whey protein from cottage cheese whey (dry basis).
** Prepared by treating whey protein concentrate with HCl to a pH of 4.6 and removing the soluble frac-tion which was concentrated by ultrafiltration to 80~ protein.
C-4 98 8/502 0/5 0L~ 7 In each of Examples 2A, 2B and 2C, 410 grams Of liq-uid egg albumen is replaced with 49.2 grams of the whey protein concentrate and 360.8 grams water ~egg albumen contains 88~ water~. In Examples 2A and 2B, the 70 grams of non-fat dry milk is replaced with 70 grams of the wney protein concentrate.
Since egc, albumen contains about 10~6~ protein, ~20 grams of egg albumen contains about 86.92 grams of protein. Since non-fat dry milk contains about 35.7~
protein, 70 grams of non-fat dry milk provides about 24.9 grams protein. The product o Example 1 would thu~s have 111.82 grams protein provided by the egg albumen and the milk. Since the protein concentrate used had 53.5~ protein, 119.2 grams of the concentrate wou:Ld provide 63.68 grams protein. The amount of protein in the products of Examples 2A and 2B would be 63.68 plus one half of the protein content of the egg albumen of Example 1 or 43.46 grams totalling 107.14 grams pro-tein. In these examples~ 95~ of the protein was re-~o placed In Example 2C, one half of the albumen having aprotein content of 43.46 grams was replaced with 49.2 grams of protein or a 109% replace~ent.
The thermosetting properties of the egg substitute ~5 products of Example 1 and of the present invention were determined by filling a 50 mm. by 70 mm. crystallization dish with 100 grams of the material to be tested at a ; pH of 7.4. The egg substitute material was heated in a 95C. bath for 15 minutes to gel the same and cooled in a cold water bath (0-5C.). The gel strength of the gelled egg substitute was measured with a Marine Colloid's gel tester, i.e., a small plunger using medium speed (See U.S. Patent No. 4,056,612 for des-cription). The following results were obtained:
C-4988/5020/50~7 T'ABLE_II
~ SISTENCY
WHOL~ EGG REPLACER j CENTE ~ EDGE _ UPON FRYING
Product of ~.x. l 5(Control) _ 470 480 i ~~~ _ -Example 2A * 454 650 ! slightly ~ Example l Example 2B * ~ 570 1 910 . harder than 10 , ' ¦- Example 1 _ Example 2C * 230 1 340 softer than ~ Example 1 * Liquid ~oduct, as produced, not dried.
The emulsifying properties of the whole egg re-placers of Examples l and 2 and the control were tes-ted by centrifuging each sample at 2000 rpm for 10minutes at 25C. Better emulsification properties are demonstrated by lower amounts of liquid separated.
The following percent liquid separation was noted.
TABLE III
WHOhE EGG REPLACER PERCENT LIQUID SEPARATED
EXAMPLE 2A * 29 EXAMPLE 2B * ll EXAMPLE 2C * d d t d i d * Liquid product, as pro uce , no r e .
Sponge cake was prepared using the whole egg sub-stitutes prepared by the method of Examples l and 2, according to the following formulation and mixing pro-cedure:
~-4g~8/5020/5047 SPONGE CAKE FORMULATION
__ Ingredients:
Cake ~lour 300 gm Sugar 360 gm NFDM Superheat or Whey Protein Concentrate 22,5 gm Salt 9,4 gm Bakin~ Powder 8.5 gm : Atmos G-2462 Emulsifier***15,0 gm Dxied Egg Yolk or 50~ replacement with whole egg s~bstitute37 gm Egg Albumen or 50% replacement with whole egg substitute 16 Water - 1st stage 210 2nd stage 150 *** Atmos~G-2462 - a combination of hydrated mono and diglycerides, polysorbate 60 and sorbitan mono-stearate.
C-4988/5020/50~7 MIXING PROCEDURE:
~r 1. Use ~obar~Model C-100 with 2184 liter (3 quaxt) bowl and wire whip.
2. Place all dry ingredients in bowl with emulsifier and water for 1st stage mix as follows scraping bowl several times.
3. Add 210 cc ice water plus 2 cc vanilla and mix.
$he bowl was scraped after each time interval.
Minutes Speed 10 1/2 low 1 medium 3 high 3 high
$he bowl was scraped after each time interval.
Minutes Speed 10 1/2 low 1 medium 3 high 3 high
4. Add 150 cc water.
15Minutes Spaed 1/2 low 2 medium 4 low 2 medium 20 5. If ~pecific gravity of .510-.525 has not been ob-tained, mix an additional 30 seconds at 3rd speed.
6. Scale 283 gms. into a 16.51 centimeter (6.5 inch) ungreased tube pan. Bake at approximately 375F.
for 30 minutes.
Controls were prepared using the egg substitute - as described in Example 1 and whole egg. The test cakes were judged similar to the control of Example in flavor, strength, structure, color and over-all appearance.
The results are reported in Table IV below.
~, TABLE IV
FUNCTIO
IN SPONGE CAKE
_ _ _ Specific ~~~ _
15Minutes Spaed 1/2 low 2 medium 4 low 2 medium 20 5. If ~pecific gravity of .510-.525 has not been ob-tained, mix an additional 30 seconds at 3rd speed.
6. Scale 283 gms. into a 16.51 centimeter (6.5 inch) ungreased tube pan. Bake at approximately 375F.
for 30 minutes.
Controls were prepared using the egg substitute - as described in Example 1 and whole egg. The test cakes were judged similar to the control of Example in flavor, strength, structure, color and over-all appearance.
The results are reported in Table IV below.
~, TABLE IV
FUNCTIO
IN SPONGE CAKE
_ _ _ Specific ~~~ _
5 Whole Egg Substitute_ Volume Texture Grain*
3A. Dried Commercial ~.43 sof-te:r than 1.5 Egg Substitute Example 3B
tStandard Brand) (U.~. 3,911,l44) 3B ~ried Egg substi- 4.35 similar to 1.0 tute Example 1 control 3C. Egg Substitute of Invention Example 2-A 4.52 similar to 1.0 control Example 2-B 4.41 firmer than 1O5 Example 3B
Example 2-C 4.30 similar to 1.0 control 3D. Whole Egg 4.80 good 1.0 (Control) _ _ * 1 - 3 (1: fine grain; 3: coarse grain) A white cake was prepared replacing 50% of the egg albumen and 80.2% of the non-fat dry milk or 100% of the non-fat dry milk with whey protein concentrate or a combination of 75% whey protein concentrate and 25~ o the precipitated product obtained by neutralizing acid whey to a pH of 7 (hereinafter, modified whey solids) respectively. The white cake was prepared according to the following formulation and procedure:
C-~988/5020/5047 WHITE CAKE FORMULATION GRAMS
Sugar (Baker's Special) 340.5 Cake Flour (Snosheen) 312.05 ~FDM - superheat or whey protein concentrate 28.35 Salt 5.315 Baking Powder 17.718 Egg albumen (solid) or whey protein concentrate 26.56 Shortening 141.85 Emulsifier, Atmos G-2462* 3.12 Water 1st stage 218 cc.
Water 2nd stage 116 cc.
Vanilla 10 cc.
PROCEDURE
1. Sit all dry ingredients.
2~ Mix with shortening and emulsifier at No. 1 speed with paddle in a C-100 Hobart mixer for four min-utes.
3~ 1st stage - 218 cc water 1/2 minute, No. 1 speed, scrape 1 minute, No. 2 speed, scrape 1 minute, No. 3 speed, scrape 2nd stage - 116 cc water and 10 cc vanilla 1/2 minute, No. 1 speed, scrape 3 minutes, No. 1 speed, scrape 4. ~easure the batter specific gravity 5. Scale 400 grms of batter into a 20.3 centimeter (8 inch) cake pan.
3A. Dried Commercial ~.43 sof-te:r than 1.5 Egg Substitute Example 3B
tStandard Brand) (U.~. 3,911,l44) 3B ~ried Egg substi- 4.35 similar to 1.0 tute Example 1 control 3C. Egg Substitute of Invention Example 2-A 4.52 similar to 1.0 control Example 2-B 4.41 firmer than 1O5 Example 3B
Example 2-C 4.30 similar to 1.0 control 3D. Whole Egg 4.80 good 1.0 (Control) _ _ * 1 - 3 (1: fine grain; 3: coarse grain) A white cake was prepared replacing 50% of the egg albumen and 80.2% of the non-fat dry milk or 100% of the non-fat dry milk with whey protein concentrate or a combination of 75% whey protein concentrate and 25~ o the precipitated product obtained by neutralizing acid whey to a pH of 7 (hereinafter, modified whey solids) respectively. The white cake was prepared according to the following formulation and procedure:
C-~988/5020/5047 WHITE CAKE FORMULATION GRAMS
Sugar (Baker's Special) 340.5 Cake Flour (Snosheen) 312.05 ~FDM - superheat or whey protein concentrate 28.35 Salt 5.315 Baking Powder 17.718 Egg albumen (solid) or whey protein concentrate 26.56 Shortening 141.85 Emulsifier, Atmos G-2462* 3.12 Water 1st stage 218 cc.
Water 2nd stage 116 cc.
Vanilla 10 cc.
PROCEDURE
1. Sit all dry ingredients.
2~ Mix with shortening and emulsifier at No. 1 speed with paddle in a C-100 Hobart mixer for four min-utes.
3~ 1st stage - 218 cc water 1/2 minute, No. 1 speed, scrape 1 minute, No. 2 speed, scrape 1 minute, No. 3 speed, scrape 2nd stage - 116 cc water and 10 cc vanilla 1/2 minute, No. 1 speed, scrape 3 minutes, No. 1 speed, scrape 4. ~easure the batter specific gravity 5. Scale 400 grms of batter into a 20.3 centimeter (8 inch) cake pan.
6. Bake at 176.7C. (350~F.) for ~7 to 30 minutes.
* Atmos G-2462 - a combination of hydrated mono and diylycerides, polysorbate 60 and sorbitan mono-stearate. Atlas Industries.
C-49~8/5020~50~7 TABLE_V
AMOUNT OF VARIOUS ALBUMEN AND NF M REPLACERS IN WHITE
LAYER CAKE
I% REPLACED (W/W) ITOTAL PROTEIN
EXAMPLE _ jAhBUMEN NFDM_ I_ WEIGHT GM
3A. Control 0 0 31.4 3s. Whey Protein Concentrate 50% 50 0 27.6 3C. Whey Protein 31 4 Concentrate 50% 50 80.2 3D. Whey Protein Concentrate 50%
and modified whey solids wei~_t ~ _ 50 __00 _ 28O6 TABLE VI
_ .
FUNCTIONALITY OF ALBVMEN AND NFDM REPLACER IN WHITE
LAYER CAKE
CAKE BREAK
20BATTER _ FORCE
EXAMPLE NO.* SP. GR. SP. VOL. PH ~ GRAIN*~ ~m.*** _ 3-A Control 0~910 3.15 7.74 1 330 3-B 0.945 3,07 7.66 2 270 3-C 0.920 3.23 7.79 1 345 _-D _ 0.885 3.26 7.74 1.5 225 _ * Same as i~ Table V.
** 1-3 scale: 1: ~iform 2:sl. coarse 3:v. coarse.
*** Marine Colloid Gel Tester, med. plunger, slow speed.
As can be seen from the preceding data, Example 3-C in which S0% of the egg albumen and 80.2% of the NFDM has been replaced with whey protein concentrake and in which the protein level is equal to the control, provides a cake with better specific gravity, cak~
specific volume, grain and break force substantially D
C-4988/5020~5047 equivalent to the control. A replacement of 50~ of the albumen w.ith whey protein concentrate provides sig~
nificantly less effecti~e results. A reduction in characteristics is obtained using less than the equiva-lent protein content as is shown ln Example 3-D, though the results are better than those obtained replacing only 50% of the albumen as shown in Examples 3-B.
The invention is more fully defined in the claims which follow.
* Atmos G-2462 - a combination of hydrated mono and diylycerides, polysorbate 60 and sorbitan mono-stearate. Atlas Industries.
C-49~8/5020~50~7 TABLE_V
AMOUNT OF VARIOUS ALBUMEN AND NF M REPLACERS IN WHITE
LAYER CAKE
I% REPLACED (W/W) ITOTAL PROTEIN
EXAMPLE _ jAhBUMEN NFDM_ I_ WEIGHT GM
3A. Control 0 0 31.4 3s. Whey Protein Concentrate 50% 50 0 27.6 3C. Whey Protein 31 4 Concentrate 50% 50 80.2 3D. Whey Protein Concentrate 50%
and modified whey solids wei~_t ~ _ 50 __00 _ 28O6 TABLE VI
_ .
FUNCTIONALITY OF ALBVMEN AND NFDM REPLACER IN WHITE
LAYER CAKE
CAKE BREAK
20BATTER _ FORCE
EXAMPLE NO.* SP. GR. SP. VOL. PH ~ GRAIN*~ ~m.*** _ 3-A Control 0~910 3.15 7.74 1 330 3-B 0.945 3,07 7.66 2 270 3-C 0.920 3.23 7.79 1 345 _-D _ 0.885 3.26 7.74 1.5 225 _ * Same as i~ Table V.
** 1-3 scale: 1: ~iform 2:sl. coarse 3:v. coarse.
*** Marine Colloid Gel Tester, med. plunger, slow speed.
As can be seen from the preceding data, Example 3-C in which S0% of the egg albumen and 80.2% of the NFDM has been replaced with whey protein concentrake and in which the protein level is equal to the control, provides a cake with better specific gravity, cak~
specific volume, grain and break force substantially D
C-4988/5020~5047 equivalent to the control. A replacement of 50~ of the albumen w.ith whey protein concentrate provides sig~
nificantly less effecti~e results. A reduction in characteristics is obtained using less than the equiva-lent protein content as is shown ln Example 3-D, though the results are better than those obtained replacing only 50% of the albumen as shown in Examples 3-B.
The invention is more fully defined in the claims which follow.
Claims (11)
1. A method for preparing egg albumen and milk solids containing food products which comprises replacing on a weight/weight basis at least a portion of the albumen requirement on a dry solids basis of said food product up to about 75%
by weight and at least a portion of the milk solids non-fat requirement of said food product up to 100% by weight with a composition comprising from about 75% to 100% by weight substantially non heat-denatured whey protein concentrate having at least 35% protein pre-pared substantially from acid cheese whey and from about 25% to 0% of another protein-containing whey-based product in an amount equivalent to at least 90%
by weight of the weight of protein replaced, the lac-tose content of the food product not exceeding 10%
of the original lactose content of the milk solids non-fat replaced.
by weight and at least a portion of the milk solids non-fat requirement of said food product up to 100% by weight with a composition comprising from about 75% to 100% by weight substantially non heat-denatured whey protein concentrate having at least 35% protein pre-pared substantially from acid cheese whey and from about 25% to 0% of another protein-containing whey-based product in an amount equivalent to at least 90%
by weight of the weight of protein replaced, the lac-tose content of the food product not exceeding 10%
of the original lactose content of the milk solids non-fat replaced.
2. The method as recited in Claim 1 wherein said food product is a bakery food product.
3. The method as recited in Claim 1 wherein from about 25% to about 75% of said albumen and from about 25% to 100% of said milk solids non-fat is replaced.
4. The method as recited in Claim 1 wherein from about 40% to about 60% of said albumen and from about 50% to 100% of said milk solids non-fat is replaced.
5. The method as recited in Claim 1 wherein the protein content of said whey protein concentrate is between about 45% and about 55% by weight.
6. The method as recited in Claim 3 wherein at least 90% of the milk protein is replaced.
7. A food product prepared by the method of Claim 1.
8. The method as recited in Claim 4 wherein at least 90% of said milk solids non-fat is replaced.
9. The method as recited in Claim 1 which further includes the addition of a food grade sulfite in an amount of from about 0.1% to about 0.5% based on the weight of the whey protein concentrate.
10. In a substantially cholesterol and egg yolk free liquid egg product comprising 24% to about 88%
by weight liquid egg white, from about 3% to about 8%
milk solids non-fat, and from about 9% to about 13% vegetable oil, the improvement which comprises replacing on a weight/weight basis up to about 75% of the liquid egg white re-quirement and up to 100% of the milk solids, non-fat requirement on a dry solids basis with a composition comprising from about 75% to about 100% by weight substantially non heat-denatured whey protein concen-trate prepared substantially from acid cheese whey and from about 25% to 0% of another protein contain-ing whey based product in an amount equivalent to at least 90% by weight of the weight of protein re-placed, the lactose content of the food product not exceeding 10% of the original lactose content of the milk solids non-fat replaced.
by weight liquid egg white, from about 3% to about 8%
milk solids non-fat, and from about 9% to about 13% vegetable oil, the improvement which comprises replacing on a weight/weight basis up to about 75% of the liquid egg white re-quirement and up to 100% of the milk solids, non-fat requirement on a dry solids basis with a composition comprising from about 75% to about 100% by weight substantially non heat-denatured whey protein concen-trate prepared substantially from acid cheese whey and from about 25% to 0% of another protein contain-ing whey based product in an amount equivalent to at least 90% by weight of the weight of protein re-placed, the lactose content of the food product not exceeding 10% of the original lactose content of the milk solids non-fat replaced.
11. A liquid egg product as recited in Claim 10 wherein the pH of said product is adjusted to a pH
within the range of from about 9 to about 10.
within the range of from about 9 to about 10.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US86066777A | 1977-12-15 | 1977-12-15 | |
| US860,667 | 1977-12-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1119456A true CA1119456A (en) | 1982-03-09 |
Family
ID=25333747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000317787A Expired CA1119456A (en) | 1977-12-15 | 1978-12-12 | Replacement of non-fat dry milk and egg albumen in food compositions |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE872781A (en) |
| CA (1) | CA1119456A (en) |
| DE (1) | DE2853556A1 (en) |
| FR (1) | FR2411574A1 (en) |
| GB (1) | GB2010066B (en) |
| NL (1) | NL7812187A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4214010A (en) * | 1978-12-26 | 1980-07-22 | Stauffer Chemical Company | Replacement of whole egg in baked custard |
| JPS56106574A (en) * | 1980-01-21 | 1981-08-24 | Stauffer Chemical Co | Egg yolk containing food not coagulated by heat |
| US4497836A (en) * | 1982-08-06 | 1985-02-05 | Dairy Technology Ltd. | Modified whey product and process including ultrafiltration and demineralization |
| EP0102416A1 (en) * | 1982-08-23 | 1984-03-14 | Nutrisearch Company | Blends of egg albumen and whey protein of improved gel strength |
| US4882194A (en) * | 1984-01-05 | 1989-11-21 | Nabisco Brands, Inc. | Liquid egg compositions containing storage-stable solids |
| EP0149517B1 (en) * | 1984-01-05 | 1989-09-13 | NABISCO BRANDS, Inc. | Liquid egg compositions containing storage-stable solids |
| AU615052B2 (en) * | 1987-12-02 | 1991-09-19 | Nutrasweet Company, The | Cream substitute ingredient and food products |
| DE9107764U1 (en) * | 1991-03-18 | 1992-10-22 | Voag, Josef, Dipl.-Ing., 80333 München | pudding |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3706575A (en) * | 1969-09-09 | 1972-12-19 | Stauffer Chemical Co | Lactalbumin phosphate as a replacement for egg white |
| US3941895A (en) * | 1973-11-29 | 1976-03-02 | International Telephone And Telegraph Corporation | Replacement of nonfat dry milk |
| AR205779A1 (en) * | 1975-03-17 | 1976-05-31 | Stauffer Chemical Co | PROTEIN MIXTURE AND PRODUCT CONTAINING IT |
| US4029825A (en) * | 1975-05-30 | 1977-06-14 | Stauffer Chemical Company | Production of egg white substitute from whey |
-
1978
- 1978-12-11 FR FR7834748A patent/FR2411574A1/en not_active Withdrawn
- 1978-12-12 DE DE19782853556 patent/DE2853556A1/en not_active Withdrawn
- 1978-12-12 CA CA000317787A patent/CA1119456A/en not_active Expired
- 1978-12-13 GB GB7848315A patent/GB2010066B/en not_active Expired
- 1978-12-14 NL NL7812187A patent/NL7812187A/en unknown
- 1978-12-15 BE BE2057493A patent/BE872781A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BE872781A (en) | 1979-06-15 |
| DE2853556A1 (en) | 1979-06-21 |
| GB2010066A (en) | 1979-06-27 |
| GB2010066B (en) | 1982-03-24 |
| NL7812187A (en) | 1979-06-19 |
| FR2411574A1 (en) | 1979-07-13 |
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Legal Events
| Date | Code | Title | Description |
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| MKEX | Expiry |