WO1993020713A1 - Products derived from whey and their use in foodstuffs - Google Patents
Products derived from whey and their use in foodstuffs Download PDFInfo
- Publication number
- WO1993020713A1 WO1993020713A1 PCT/IE1993/000021 IE9300021W WO9320713A1 WO 1993020713 A1 WO1993020713 A1 WO 1993020713A1 IE 9300021 W IE9300021 W IE 9300021W WO 9320713 A1 WO9320713 A1 WO 9320713A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- whey
- process according
- protein concentrate
- ultrafiltration
- protein
- Prior art date
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 73
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 72
- 239000005862 Whey Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 28
- 235000021119 whey protein Nutrition 0.000 claims abstract description 23
- 239000012141 concentrate Substances 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 238000001471 micro-filtration Methods 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 230000020477 pH reduction Effects 0.000 claims abstract description 4
- 239000000499 gel Substances 0.000 claims description 49
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- 239000011780 sodium chloride Substances 0.000 claims description 18
- 235000018102 proteins Nutrition 0.000 claims description 15
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- 230000006835 compression Effects 0.000 claims description 11
- 238000007906 compression Methods 0.000 claims description 11
- 238000011026 diafiltration Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 235000013622 meat product Nutrition 0.000 claims description 6
- 239000012736 aqueous medium Substances 0.000 claims description 5
- 239000012465 retentate Substances 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims 2
- 235000004213 low-fat Nutrition 0.000 abstract description 5
- 239000007858 starting material Substances 0.000 abstract description 2
- 238000012441 weak partitioning chromatography Methods 0.000 abstract 5
- 239000011155 wood-plastic composite Substances 0.000 abstract 5
- 239000000047 product Substances 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 235000015145 nougat Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000010979 pH adjustment Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000020303 café frappé Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004255 ion exchange chromatography Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 241000490025 Schefflera digitata Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005277 cation exchange chromatography Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 235000014156 coffee whiteners Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention relates to a process for the manufacture of whey protein concentrates (WPCs) with improved functional properties and to the use of such WPCs in the manufacture of various foodstuffs.
- WPCs whey protein concentrates
- WPCs are produced by subjecting whey to ultrafiltration.
- the WPCs obtained have a protein content in the range 35-80% by weight.
- WPCs with a protein content of the order of 35% by weight currently sell for ⁇ IR£800 per tonne
- WPCs with a protein content of the order of 80% by weight currently sell for ⁇ IR£4,000 per tonne.
- Whey proteins which constitute -20% by weight of milk protein, have a high nutritional value and thus WPCs are suitable for use as, or in, foodstuffs.
- Whey protein has a nutritional value which is comparable to that of egg protein.
- proteins also have functional properties which are important in the manufacture of foodstuffs, especially bakery, confectionery, dairy and meat products. These functional properties, which affect texture, include inter alia emulsifying, foaming, gelling and water binding properties.
- Ion exchange chromatography especially cation exchange chromatography
- WPCs can be used to produce whey protein isolates with good functional properties, especially the ability to gel in saline media.
- the use of ion exchange chromatography is expensive and thus cannot be used to produce WPCs for use in foodstuffs at a price generally acceptable to the consumer.
- Various modified WPCs are produced. Such modified WPCs are modified, for example, chemically by addition of salts such as polyphosphates and citrates, so as to give particular functional properties.
- WPCs with consistent specific functional properties for use in a variety of foodstuffs.
- a WPC is often sought which has a functionality comparable to that of egg white.
- the invention provides a process for the manufacture of a whey protein concentrate from whey, which comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration.
- the process according to the invention results in the production of WPCs with consistently improved functional properties as hereinafter described and which can be incorporated in a variety of foodstuffs. Furthermore, the reduction of pH prior to ultrafiltration relative to conventional processing does not adversely affect flux rates.
- the pH of the whey is reduced to a pH in the range 2.8-3.2, more especially 3.0, before ultrafiltration.
- the pH of the whey is reduced by the addition of a food grade acid, more especially hydrochloric acid.
- the starting whey may be acid whey (pH ⁇ 4.0-5.0) or sweet whey (pH ⁇ 5.8-6.8).
- Acid whey is conventionally used in the manufacture of acid casein which in turn is used to produce casemates which are typically used in the manufacture of, for example, meat products, coffee whiteners, low fat products and cheese substitutes.
- Sweet whey is the normal by-product of cheese md rennet casein manufacture following the separation of the curds.
- Ultrafiltration in accordance with the invention is preferably carried out using a 1,000-50,000 molecular weight cut-off (MWCO) membrane.
- MWCO molecular weight cut-off
- the membrane will have a MWCO less than 15,000, especially of the order of 5,000.
- the whey is held for a period of time, suitably circa 1 hour, before being subjected to ultrafiltration.
- the ultrafiltration may be carried out at the reduced pH or, alternatively, following upward pH adjustment to a. more neutral pH, for example pH 6.3.
- the whey is subjected to microfiltration prior to the pH reduction step.
- the microfiltration is carried out using a microfiltration membrane with a porosity in the range 0.05-1.0 ⁇ m, suitably 0.1 ⁇ m.
- the product obtained in accordance with the invention which is subjected to a combination of microfiltration and ultrafiltration, would typically have a fat content of the order of 0.5% and, therefore, it is more specifically defined as a 'defatted' WPC.
- the retentate is optionally subjected to diafiltration for further removal of lactose.
- the pH of the retentate is preferably raised to a pH in the range 6.0-7.5, followed by spray drying.
- the pH adjustment is preferably carried out using a food grade alkali, such as sodium hydroxide, potassium hydroxide or calcium hydroxide.
- the pH adjustment may be carried out before ultrafiltration, in which case the whey product still retains the desired gelling characteristics, but has the additional advantage of a reduced mineral content, due to subsequent partial removal of the added alkali mineral during ultrafiltration/diafiltration.
- drying of the product can be carried out by any suitable means, in addition to spray drying.
- the invention also provides a WPC whenever manufactured by a process as hereinbefore specified.
- the WPC manufactured by the process according to the invention preferably has a protein content greater than 50% by weight, more especially of the order of 80-90% by weight.
- a whey protein concentrate having a gel strength greater than 275g in aqueous media and a gel strength greater than 275g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C.
- a WPC has excellent functionality and thus a wide application in foodstuffs, for example in bakery, confectionery and meat products.
- a defatted whey protein concentrate having a gel strength greater than 525g in aqueous media when a gel containing 10% w/v protein at pH
- a defatted whey protein concentrate having a gel strength greater than 400g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C.
- said product has a gel strength greater than 500g under the specified conditions.
- Such products have particular application in meat products.
- Examples of meat products containing the gelling agents according to the invention are cooked meats, hamburgers, pates and sausages.
- the Stevens' LFRA Texture Analyser is manufactured by Mechtric Stevens, U.K.
- the whey was first microfiltered to remove residual fat present in clarified whey.
- Microfiltration was carried out on an Alfa Laval MFS - 7 (Trade Mark) microfiltration plant, incorporating uniform transmembrane pressure (UTP) design, fitted with 0.1 ⁇ m ceramic membranes, with an overall membrane area of 1.4 m 2 .
- Microfiltration was operated on a continuous basis, with a permeate flux of 100 l/m 2 /h, at a lOx concentration factor and a temperature of 50°C.
- the whey was heated to 50°C. by pumping to the microfiltration plant via the heating section of a heat exchanger.
- the defatted permeate was cooled to 6°C, as it came off the microfiltration plant by pumping through the cooling section of the heat exchanger.
- Ultrafiltration was carried out on a Romicon (Trade Mark) hollow fibre system (6.9 m 2 membrane area), using a modified batch mode. Ultrafiltration was carried out to a concentration factor of 40x and a 4x diafiltration step was also incorporated, resulting in a concentrate product with a protein dry matter content of greater than 85.0% by weight.
- Romicon Trade Mark
- 4x diafiltration step was also incorporated, resulting in a concentrate product with a protein dry matter content of greater than 85.0% by weight.
- the pH of the concentrated product was adjusted upwards to pH 6.5 - pH 7.0, by the addition of 10% sodium hydroxide solution. Finally, the product was spray dried to a powdered form.
- the product obtained had a protein content of greater than 85.0%, as stated, a fat content of 0.2%, and had high gel strength characteristics when tested under both aqueous and saline conditions as follows.
- a quantity of the product obtained above equivalent to lOg protein is added gradually to 60 ml., of distilled water in a 150 ml., beaker on a magnetic stirrer and stirred continuously for 30 min., or until the protein is fully dispersed.
- the pH of the solution is adjusted, 8
- the solution is transferred to a 100ml., volumetric flask and the contents of the beaker carefully washed out with distilled water and the solution diluted to the mark with distilled water. The contents of the flask are mixed thoroughly.
- the solution is then centrifuged at 500 r.p.m. for 10 min., at 20°C Approximately 14ml., of the solution are poured into each one of a series of prepared gelation tubes which are stoppered and clamped in a test tube rack.
- the rack is transferred to a water bath at 50°C, and the tubes heated for 30 min,. at 50°C.
- the temperature of the water is then increased to 90°C, at a rate of 2°C, per min. and held at 90°C, for 30 min..
- the rack is removed from the water bath and immersed in water at 4°C, and maintained at this temperature overnight.
- the rack is placed in a water bath at 20°C for 30 min., to allow the gels to equilibrate before removal from the tubes and cutting prior to tensile assessment.
- the gel strength or tensile assessment is carried out on a Stevens'
- LFRA Texture Analyser in accordance with the manufacturers' instructions and using distance of test - 3, 7 or 9 mm., for 20%, 46.7% (hereinafter 47%) and 60% compression, respectively.
- Example 2 The procedure of Example 1 was repeated using acid whey at pH ⁇ 4.6. Average gel strengths for aqueous and saline gels were as follows:
- Example 1 was repeated except that the microfiltration step was omitted.
- the gel strengths for aqueous and saline gels prepared in accordance with the procedure of Example 1 were as follows:
- Example 1 was repeated except that following downward pH adjustment to pH 3.0 the product was held at 50°C. for 1 h., after which the pH was readjusted to pH 6.3 before ultrafiltration.
- Average gel strengths for aqueous and saline gels were as follows:
- a batch of meringues was prepared using the product of Example 1 as a substitute for dried egg albumen using the following ingredients:
- Example 1 The product of Example 1 was mixed to a paste first with an equal volume of water, followed by addition of the remaining water and mixing until full dissolution.
- the solution was transferred to the mixer bowl of a Hobart Kitchen Aid Food Mixer (Trade Mark) fitted with a balloon whisk attachment and whipped at speed 8 for 5 min.
- the sugar was then added gradually to the foamed solution over a period of 3 min.. The speed was reduced to 4-5 after half of the sugar had been added. Mixing was continued for a further 5 min., at speed 4.
- Using a piping bag and nozzle the mixture was piped out on to a non ⁇ stick silicone paper into tall conical meringues. All utensils were kept completely free from fats and oils.
- the meringues were baked at 100°C, in a Chandley Bakery Oven (Trade Mark) or until fully baked. 1 1
- Control meringues were prepared using dried egg albumen instead of the product of Example 1.
- Ingredients A were mixed and left aside to dissolve. B was then added to A in a Hobart (Trade Mark) mixer and beaten to a stiff foam (frappe) at high speed. Ingredients C were boiled to 94.5% solids (132°C) and added to the frappe in a thin stream, using the mixer at a lower speed. Ingredients D were added to the mixture, followed by the melted HPKO. The latter was added last to avoid foam breakdown. The vanilla flavour was added and the final mixture beaten for a further 15 sec, before depositing in a tray. The nougat was left to grain for approximately 12 h., and then cut into pieces.
- Control nougat was prepared using egg albumen in place of the product of Example 1.
- a pork sausage product was prepared using the product of Example 1 as a partial replacer of lean meat using the following ingredients:
- a combination of prechopped lean, young pork meat and sow meat and pork fat was added to a bowl chopper and chopped to uniform meat matrix.
- a blend of the dry ingredients product of Example 1 , spice, rusk and salt was slowly added to the fast rotating bowl chopper. The water/ice mix was then added and the blend comminuted to a fine 'emulsion' i.e. until all the fat and water were completely absorbed.
- the emulsion was then placed in a hydraulic stuffer (Mainca, Barcelona, Spain) and extruded into DEVRO (Trade Mark) dry casings and hand linked.
- the sausages were held overnight at 9°C, prior to evaluation inter alia for % cook loss, % fat loss, sensory and textural attributes relative to both unsupplemented and soya (5%) supplemented products. 14
- Example 6 The product of Example 6 and the soya supplemented product each has a partial (15%) replacement of lean meat relative to the unsupplemented product.
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
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Abstract
A process for the manufacture of a whey protein concentrate (WPC)from whey comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration. Either acid whey or sweet whey can be used as a starting material. The process can be used to manufacture WPCs with consistent specific functional properties for use in a variety of foodstuffs. If it is desired to obtain a low fat WPC or a defatted WPC, the whey is subjected to microfiltration prior to the pH reduction step. WPCs having a protein content of the order of 80-90% by weight are obtainable.
Description
Description
Products derived from whev and their use in foodstuffs
Technical Field
This invention relates to a process for the manufacture of whey protein concentrates (WPCs) with improved functional properties and to the use of such WPCs in the manufacture of various foodstuffs.
Background Art
WPCs are produced by subjecting whey to ultrafiltration. The WPCs obtained have a protein content in the range 35-80% by weight. WPCs with a protein content of the order of 35% by weight currently sell for ~IR£800 per tonne, whereas WPCs with a protein content of the order of 80% by weight currently sell for ~IR£4,000 per tonne.
Whey proteins, which constitute -20% by weight of milk protein, have a high nutritional value and thus WPCs are suitable for use as, or in, foodstuffs. Whey protein has a nutritional value which is comparable to that of egg protein.
However, proteins also have functional properties which are important in the manufacture of foodstuffs, especially bakery, confectionery, dairy and meat products. These functional properties, which affect texture, include inter alia emulsifying, foaming, gelling and water binding properties.
Whereas one can heat whey and cause the precipitation of nutritionally valuable protein, such protein loses its functionality due to denaturation. For optimal functionality the tertiary structure of the whey protein must be maintained.
Developments in membrane filtration technology, especially ultrafiltration, have enabled one to obtain WPCs in essentially their
natural state with good functional properties. Conventionally diafiltration has been used as an adjunct to remove lactose.
To date it has not been possible to achieve a good level of consistency in the production of WPCs, which has limited their application in, and general acceptance by, the food manufacturing sector.
Also to date it has not been possible to consistently obtain WPCs with functionality equivalent to that of egg white for example, especially in terms of its gelling properties in both aqueous and saline media.
The use of ultrafiltration leads to protein enriched whey fractions. However, such protein enrichment also leads to enrichment of the fat content which has an adverse effect on the functionality, especially on foaming and gelling properties. For example, a WPC obtained by ultrafiltration with an 80% by weight protein content would typically have a fat content in excess of 8% by weight. However, the use of microfiltration before the protein extraction by ultrafiltration enables one to obtain a WPC with a low fat content. Thus it is possible to obtain a WPC with 90% protein and less than 1% fat using a combination of microfiltration and ultrafiltration. In theory such a product should have excellent properties. Such defatted WPCs show improved gelling properties in aqueous media but give similarly poor gelling performance in saline media, relative to WPCs with a normal fat content. At present low fat WPCs are used mainly for their nutritional properties.
Ion exchange chromatography, especially cation exchange chromatography, can be used to produce whey protein isolates with good functional properties, especially the ability to gel in saline media. However, the use of ion exchange chromatography is expensive and thus cannot be used to produce WPCs for use in foodstuffs at a price generally acceptable to the consumer.
Various modified WPCs are produced. Such modified WPCs are modified, for example, chemically by addition of salts such as polyphosphates and citrates, so as to give particular functional properties.
There is a need for a process which results in the production of
WPCs with consistent specific functional properties for use in a variety of foodstuffs. In particular, a WPC is often sought which has a functionality comparable to that of egg white.
There is also a need for a process which can use either acid whey or sweet whey as a starting material and which results in the production of WPCs with consistently desired functionality.
Disclosure of Invention
The invention provides a process for the manufacture of a whey protein concentrate from whey, which comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration.
The process according to the invention results in the production of WPCs with consistently improved functional properties as hereinafter described and which can be incorporated in a variety of foodstuffs. Furthermore, the reduction of pH prior to ultrafiltration relative to conventional processing does not adversely affect flux rates.
Preferably, the pH of the whey is reduced to a pH in the range 2.8-3.2, more especially 3.0, before ultrafiltration.
Preferably, the pH of the whey is reduced by the addition of a food grade acid, more especially hydrochloric acid.
The starting whey may be acid whey (pH ~ 4.0-5.0) or sweet whey (pH ~ 5.8-6.8).
Acid whey is conventionally used in the manufacture of acid casein which in turn is used to produce casemates which are typically used in the manufacture of, for example, meat products, coffee whiteners, low fat products and cheese substitutes. Sweet whey on the other hand is the normal by-product of cheese md rennet casein manufacture following the separation of the curds.
Ultrafiltration in accordance with the invention is preferably carried out using a 1,000-50,000 molecular weight cut-off (MWCO) membrane. In a particularly preferred embodiment of the invention the membrane will have a MWCO less than 15,000, especially of the order of 5,000.
Preferably, the whey is held for a period of time, suitably circa 1 hour, before being subjected to ultrafiltration.
The ultrafiltration may be carried out at the reduced pH or, alternatively, following upward pH adjustment to a. more neutral pH, for example pH 6.3.
If it is desired to obtain a low fat WPC or defatted WPC, the whey is subjected to microfiltration prior to the pH reduction step. Preferably, the microfiltration is carried out using a microfiltration membrane with a porosity in the range 0.05-1.0 μm, suitably 0.1 μm.
The product obtained in accordance with the invention, which is subjected to a combination of microfiltration and ultrafiltration, would typically have a fat content of the order of 0.5% and, therefore, it is more specifically defined as a 'defatted' WPC.
Following the ultrafiltration step, the retentate is optionally subjected to diafiltration for further removal of lactose.
Following the ultrafiltration step or the diafiltration step, as appropriate, the pH of the retentate is preferably raised to a pH in the range 6.0-7.5, followed by spray drying. The pH adjustment is preferably carried out using a food grade alkali, such as sodium
hydroxide, potassium hydroxide or calcium hydroxide. Alternatively, as indicated above, the pH adjustment may be carried out before ultrafiltration, in which case the whey product still retains the desired gelling characteristics, but has the additional advantage of a reduced mineral content, due to subsequent partial removal of the added alkali mineral during ultrafiltration/diafiltration.
It will be appreciated that drying of the product can be carried out by any suitable means, in addition to spray drying.
The invention also provides a WPC whenever manufactured by a process as hereinbefore specified.
The WPC manufactured by the process according to the invention preferably has a protein content greater than 50% by weight, more especially of the order of 80-90% by weight.
According to one aspect of the invention, there is provided a whey protein concentrate having a gel strength greater than 275g in aqueous media and a gel strength greater than 275g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C. Such a WPC has excellent functionality and thus a wide application in foodstuffs, for example in bakery, confectionery and meat products.
According to a further aspect of the invention there is provided a defatted whey protein concentrate having a gel strength greater than 525g in aqueous media when a gel containing 10% w/v protein at pH
7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C. Such products have particular application in bakery, confectionery and dairy products.
According to a still further aspect of the invention there is provided a defatted whey protein concentrate having a gel strength greater than 400g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C. Preferably, said product has a gel strength greater than 500g under the specified conditions. Such products have particular application in meat products.
Examples of meat products containing the gelling agents according to the invention are cooked meats, hamburgers, pates and sausages.
Gel strengths as hereinbefore defined are determined in accordance with a modification of a method described by Mulvihill, D.M. and Kinsella, J.E. ((1988) Journal of Food Science, 53, No. 1, 231) as hereinafter described.
The Stevens' LFRA Texture Analyser is manufactured by Mechtric Stevens, U.K.
The invention will be further illustrated by the following Examples.
Best Modes for Carrying Out the Invention
EXAMPLE 1
2,000 1 of clarified, cooled, rennet casein whey (pH 6.6, % total solids (T.S.) 6.0, temperature 6°C) was used for the production of a high gelling, defatted WPC product in the following manner.
The whey was first microfiltered to remove residual fat present in clarified whey. Microfiltration was carried out on an Alfa Laval MFS - 7 (Trade Mark) microfiltration plant, incorporating uniform transmembrane pressure (UTP) design, fitted with 0.1 μm ceramic
membranes, with an overall membrane area of 1.4 m2. Microfiltration was operated on a continuous basis, with a permeate flux of 100 l/m2/h, at a lOx concentration factor and a temperature of 50°C. The whey was heated to 50°C. by pumping to the microfiltration plant via the heating section of a heat exchanger. The defatted permeate was cooled to 6°C, as it came off the microfiltration plant by pumping through the cooling section of the heat exchanger.
Approximately 1 ,800 1 of defatted whey permeate was collected. This was heated up to 55°C, on a heat exchanger and held at this temperature for 30 min., before ultrafiltration. Also, before ultrafiltration, the pH was adjusted downward to pH 3.0, by the addition of 10% hydrochloric acid.
Ultrafiltration was carried out on a Romicon (Trade Mark) hollow fibre system (6.9 m2 membrane area), using a modified batch mode. Ultrafiltration was carried out to a concentration factor of 40x and a 4x diafiltration step was also incorporated, resulting in a concentrate product with a protein dry matter content of greater than 85.0% by weight.
The pH of the concentrated product was adjusted upwards to pH 6.5 - pH 7.0, by the addition of 10% sodium hydroxide solution. Finally, the product was spray dried to a powdered form.
The product obtained had a protein content of greater than 85.0%, as stated, a fat content of 0.2%, and had high gel strength characteristics when tested under both aqueous and saline conditions as follows.
Preparation of aqueous gel.
A quantity of the product obtained above equivalent to lOg protein is added gradually to 60 ml., of distilled water in a 150 ml., beaker on a magnetic stirrer and stirred continuously for 30 min., or until the protein is fully dispersed. The pH of the solution is adjusted,
8
if necessary, to 7.0 with 0.1M HCI or 0.1M NaOH. The solution is transferred to a 100ml., volumetric flask and the contents of the beaker carefully washed out with distilled water and the solution diluted to the mark with distilled water. The contents of the flask are mixed thoroughly. The solution is then centrifuged at 500 r.p.m. for 10 min., at 20°C Approximately 14ml., of the solution are poured into each one of a series of prepared gelation tubes which are stoppered and clamped in a test tube rack. The rack is transferred to a water bath at 50°C, and the tubes heated for 30 min,. at 50°C. The temperature of the water is then increased to 90°C, at a rate of 2°C, per min. and held at 90°C, for 30 min.. The rack is removed from the water bath and immersed in water at 4°C, and maintained at this temperature overnight.
The following day the rack is placed in a water bath at 20°C for 30 min., to allow the gels to equilibrate before removal from the tubes and cutting prior to tensile assessment.
Preparation of saline gel.
The above procedure is repeated except that the gels are made up using 0.2M NaCl instead of distilled water.
The gel strength or tensile assessment is carried out on a Stevens'
LFRA Texture Analyser in accordance with the manufacturers' instructions and using distance of test - 3, 7 or 9 mm., for 20%, 46.7% (hereinafter 47%) and 60% compression, respectively.
In each case a 15mm height of gel is tested. Nine gels are cut for each sample to be tested - three at 20% compression, three at 47% compression and three at 60% compression. The results at 47% compression were selected as being the most representative for the products produced in accordance with the invention.
Thus for the product obtained in Example 1 , the results were as follows:
Gel type Average gel strength (g)
Aqueous gel 755 Saline gel 650
EXAMPLE 2
The procedure of Example 1 was repeated using acid whey at pH ~4.6. Average gel strengths for aqueous and saline gels were as follows:
Gel type Average gel strength (g_
Aqueous gel 560
Saline gel 440
EXAMPLE 3
Example 1 was repeated except that the microfiltration step was omitted. The gel strengths for aqueous and saline gels prepared in accordance with the procedure of Example 1 were as follows:
Gel type Average gel strength ( .
Aqueous gel 300
Saline gel 300
EXAMPLE 4
Example 1 was repeated except that following downward pH adjustment to pH 3.0 the product was held at 50°C. for 1 h., after which the pH was readjusted to pH 6.3 before ultrafiltration. Average gel strengths for aqueous and saline gels were as follows:
Gel type Average gel strength (
Aqueous gel 570
Saline gel 250
EXAMPLE 5
Preparation of meringues
A batch of meringues was prepared using the product of Example 1 as a substitute for dried egg albumen using the following ingredients:
The product of Example 1 was mixed to a paste first with an equal volume of water, followed by addition of the remaining water and mixing until full dissolution. The solution was transferred to the mixer bowl of a Hobart Kitchen Aid Food Mixer (Trade Mark) fitted with a balloon whisk attachment and whipped at speed 8 for 5 min. The sugar was then added gradually to the foamed solution over a period of 3 min.. The speed was reduced to 4-5 after half of the sugar had been added. Mixing was continued for a further 5 min., at speed 4. Using a piping bag and nozzle, the mixture was piped out on to a non¬ stick silicone paper into tall conical meringues. All utensils were kept completely free from fats and oils. The meringues were baked at 100°C, in a Chandley Bakery Oven (Trade Mark) or until fully baked.
1 1
Control meringues were prepared using dried egg albumen instead of the product of Example 1.
SENSORY EVALUATION RESULTS.
Overall, the defatted WPC in accordance with the invention gave acceptable meringues at 100% replacement level of dried egg albumen.
EXAMPLE 6
Preparation of nougat
Nougat was prepared using the product of Example 1 as a substitute for egg albumen using the following ingredients:
12
In redient Wei ht
Ingredients A were mixed and left aside to dissolve. B was then added to A in a Hobart (Trade Mark) mixer and beaten to a stiff foam (frappe) at high speed. Ingredients C were boiled to 94.5% solids (132°C) and added to the frappe in a thin stream, using the mixer at a lower speed. Ingredients D were added to the mixture, followed by the melted HPKO. The latter was added last to avoid foam breakdown. The vanilla flavour was added and the final mixture beaten for a further 15 sec, before depositing in a tray. The nougat was left to grain for approximately 12 h., and then cut into pieces.
Control nougat was prepared using egg albumen in place of the product of Example 1.
The nougat containing the product of Example 1 compared favourably as regards texture and flavour with the control.
EXAMPLE 7
Pork sausage product
A pork sausage product was prepared using the product of Example 1 as a partial replacer of lean meat using the following ingredients:
In redient Wei ht
100.00
A combination of prechopped lean, young pork meat and sow meat and pork fat was added to a bowl chopper and chopped to uniform meat matrix. A blend of the dry ingredients (product of Example 1 , spice, rusk and salt) was slowly added to the fast rotating bowl chopper. The water/ice mix was then added and the blend comminuted to a fine 'emulsion' i.e. until all the fat and water were completely absorbed.
The emulsion was then placed in a hydraulic stuffer (Mainca, Barcelona, Spain) and extruded into DEVRO (Trade Mark) dry casings and hand linked. The sausages were held overnight at 9°C, prior to evaluation inter alia for % cook loss, % fat loss, sensory and textural attributes relative to both unsupplemented and soya (5%) supplemented products.
14
The product of Example 6 and the soya supplemented product each has a partial (15%) replacement of lean meat relative to the unsupplemented product.
The results are shown in Table 1.
* Emulsion scored on a scale of 1-10.
This invention is not limited to the embodiments described above which may be modified and/or varied without departing from the scope of the invention.
Claims
1. A process for the manufacture of a whey protein concentrate from whey, which comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration.
2. A process according to Claim 1, wherein the pH of the whey is reduced to a pH in the range 2.8-3.2.
3. . A process according to Claim 1 or 2, wherein the pH of the whey is reduced to a pH of 3.0.
4. A process according to any preceding claim, wherein the whey is acid whey (pH ~ 4.0-5.0).
5. A process according to any one of Claims 1-3, wherein the whey is sweet whey (pH ~ 5.8-6.8).
6. A process according to any preceding claim, wherein prior to the pH reduction step, the whey is subjected to microfiltration for the removal of fat.
7. A process according to any preceding claim, wherein following the ultrafiltration step, the whey material is subjected to diafiltration.
8. A process according to any preceding claim, wherein following the ultrafiltration step or the diafiltration step, the pH of the retentate is raised to a pH in the range 6.0-7.5, followed by spray drying.
9. A whey protein concentrate whenever manufactured by a process claimed in a preceding claim.
10. A whey protein concentrate according to Claim 9, having a protein content greater than 50% by weight.
11. A whey protein concentrate according to Claim 9 or 10, having a protein content of the order of 80% by weight.
12. A whey protein concentrate having a gel strength greater than 275g in aqueous media and a gel strength greater than 275 g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C.
13. A defatted whey protein concentrate having a gel strength greater than 525g in aqueous media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C.
14. A defatted whey protein concentrate having a gel strength greater than 400g in 0.2M saline media when a gel containing 10% w/v protein at pH 7.0 formed after heating to 90°C for 30 min., is measured in a Stevens' LFRA Texture Analyser at a compression setting of 47%, and at a temperature of 20°C.
15. A defatted whey protein concentrate according to Claim 14 which has a gel strength greater than 500g.
16. A food product containing a whey protein concentrate according to any one of Claims 9-15.
17. A meat product containing a whey protein concentrate according to Claim 12, 14 or 15.
AMEM)ED CLAIMS
[received by the International Bureau on 6 September 1993 (06.09.93) ; original claim 1 amended ; other claims unchanged (1 page)]
1. A process for the manufacture from whey of a high gelling whey protein concentrate which gels in aqueous and saline media, which process comprises the steps of reducing the pH of the whey to a pH in the range 2.5-3.5, followed by ultrafiltration, the acidified whey being held for a period of at least 20 minutes prior to ultrafiltration.
2. A process according to Claim 1, wherein the pH of the whey is reduced to a pH in the range 2.8-3.2.
3. A process according to Claim 1 or 2, wherein the pH of the whey is reduced to a pH of 3.0.
4. A process according to any preceding claim, wherein the whey is acid whey (pH ~ 4.0-5.0).
5. A process according to any one of Claims 1-3, wherein the whey is sweet whey (pH ~ 5.8-6.8).
6. A process according to any preceding claim, wherein prior to the pH reduction step, the whey is subjected to microfiltration for the removal of fat.
7. A process according to any preceding claim, wherein - following the ultrafiltration step, the whey material is subjected to diafiltration.
8. A process according to any preceding claim, wherein following the ultrafiltration step or the diafiltration step, the pH of the retentate is raised to a pH in the range 6.0-7.5, followed by spray drying.
9. A whey protein concentrate whenever manufactured by a process claimed in a preceding claim.
10. A whey protein concentrate according to Claim 9, having a protein content greater than 50% by weight.
Applications Claiming Priority (2)
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IE921259 | 1992-04-22 | ||
IE921259 | 1992-04-22 |
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WO1993020713A1 true WO1993020713A1 (en) | 1993-10-28 |
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PCT/IE1993/000021 WO1993020713A1 (en) | 1992-04-22 | 1993-04-21 | Products derived from whey and their use in foodstuffs |
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Cited By (7)
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WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
US6194208B1 (en) | 1994-04-28 | 2001-02-27 | Gropep Limited | Modified milk growth factor |
EP1204328A1 (en) * | 1999-07-29 | 2002-05-15 | New Zealand Co-Operative Dairy Company Limited | Reduced fat whey protein concentrate and method of manufacture |
WO2010005830A1 (en) * | 2008-07-09 | 2010-01-14 | Wisconsin Alumni Research Foundation | Low fat, clear, bland flavored, whey products |
WO2011046431A1 (en) | 2009-10-12 | 2011-04-21 | Campina Nederland Holding B.V. | Whey protein concentrate, its preparation and its use |
US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
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Cited By (12)
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US6194208B1 (en) | 1994-04-28 | 2001-02-27 | Gropep Limited | Modified milk growth factor |
WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
EP1204328A1 (en) * | 1999-07-29 | 2002-05-15 | New Zealand Co-Operative Dairy Company Limited | Reduced fat whey protein concentrate and method of manufacture |
EP1204328A4 (en) * | 1999-07-29 | 2003-03-12 | New Zealand Co Operative Dairy | Reduced fat whey protein concentrate and method of manufacture |
WO2010005830A1 (en) * | 2008-07-09 | 2010-01-14 | Wisconsin Alumni Research Foundation | Low fat, clear, bland flavored, whey products |
AU2009268864B2 (en) * | 2008-07-09 | 2015-01-29 | Wisconsin Alumni Research Foundation | Low fat, clear, bland flavored, whey products |
US9560861B2 (en) | 2008-07-09 | 2017-02-07 | Wisconsin Alumni Research Foundation | Methods of removing lipid from a protein and lipid-containing material |
US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
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US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
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