Classifications

• • 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
• • 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 OR TREATMENT THEREOF
  • A23C1/00—Concentration, evaporation or drying
  • A23C1/12—Concentration by evaporation
• • 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 OR TREATMENT THEREOF
  • A23C1/00—Concentration, evaporation or drying
  • A23C1/14—Concentration, evaporation or drying combined with other treatment
• • 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 OR TREATMENT THEREOF
  • A23C21/00—Whey; Whey preparations
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/16—Inorganic salts, minerals or trace elements
• • 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

• the invention relates to the commercial processing of dairy-derived materials.
• it relates to an improved process for the production of a relatively high potassium product derived from commercial whey.
• a process for the production of a commercial mineral whey product derived from a feed stream of milk or whey including the steps of: primary de-mineralisation of the feed stream, preferably carried out by either membrane separation or ion exchange to produce a high potassium stream and a demineralised stream; secondary demineralisation of the high potassium stream, either by precipitation and subsequent separation of a predominantly calcium-phosphate complex, or by the removal of calcium by ion exchange; concentrating the high potassium stream to obtain a concentrate having a total solids content of around 20 to 60% by weight; and further processing of said concentrated said high potassium stream into a desired form for storage and distribution.
• Said further processing preferably includes removal of moisture to produce a concentrate, paste or powder. It has been determined by the inventors that the above-mentioned calcium- phosphate complex is primarily responsible for the fouling problems associated with the prior art processes. An important advantage of the present invention, therefore, is that the secondary demineralisation stage removes those minerals which contribute to these fouling problems. Further, it has been found that this process step does not adversely affect the flavour profile or the functional performance of the mineral whey product produced thereby, and in fact significantly improves the solubility of the resulting mineral whey product, particularly where the calcium content of the final product is less than 0.5% by mass on a dry solids basis. This is particularly useful where the whey product is to be used as an ingredient in a food product where translucency is a desirable characteristic of the food.
• said precipitation of the calcium-phosphate complex is achieved by heating said high potassium stream to a precipitation temperature of between 50°C and 99°C and holding said high potassium stream in that temperature range for a minimum holding time.
• the precipitation temperature is approximately 80°C.
• said minimum holding time of said high potassium stream at the precipitation temperature is between 2 and 60 minutes, and most preferably is approximately 20 minutes.
• said precipitation of the calcium-phosphate complex can be further enhanced by increasing the pH of said high potassium stream to the range of pH 6.5 to 9.0, and more preferably within the range 7.0 to 7.5.
• a non-dairy additive e.g. potassium hydroxide
• an ion exchange process can be used instead of, or in conjunction with, the membrane demineralisation process.
• the permeate was transferred to a reverse osmosis plant (EPIL plant; DOW Filmtec FT30 membranes) where it was concentrated to approximately 2.8% total solids.
• EPIL plant DOW Filmtec FT30 membranes
• the concentrated permeate was then heated to 80°C by a combination of indirect heating and direct steam injection and held for 20 minutes. This caused the precipitation of a calcium-phosphate complex from the permeate.
• the calcium phosphate was then removed by a centrifugal separator (Westfalia Separator, model MSD-60), leaving 9,810 kg of the feed stream containing 2.7% total solids, 0.45% protein (TN x 6.38) and 1.45% minerals.
• the calcium-phosphate could be removed from the feed stream using membrane filtration.
• the feed stream was then concentrated to 60% total solids in a triple-effect falling film evaporator (Tetra Pak EC 500). Following concentration of this permeate, said evaporator was opened and found to be clean and free from fouling.
• the concentrate was then spray dried to produce 251 kg of mineral whey powder.
• the mineral whey powder contained 4.6% moisture, 15.9% protein (TN x 6.38) and 51.2% ash of which only 0.3% was calcium.
• the powder was cooled and packed for use as an ingredient in food products.
• This whey product is particularly suited for use as an ingredient in low-sodium food products.
• the concentrated product ex-evaporator need not be dried to a powder for storage or transport. It is equally possible to package the concentrate as is, or to further concentrate it into a paste without departing from the invention.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Mycology (AREA)
• Zoology (AREA)
• Biochemistry (AREA)
• Inorganic Chemistry (AREA)
• Dairy Products (AREA)

Priority Applications (6)

Applications Claiming Priority (2)

Publications (1)

Family

ID=37570040

Family Applications (1)

Country Status (7)

Cited By (8)

Families Citing this family (5)

Citations (7)

Family Cites Families (10)

• 2006
  • 2006-06-23 JP JP2008517281A patent/JP2008543318A/ja not_active Withdrawn
  • 2006-06-23 CA CA002612182A patent/CA2612182A1/en not_active Abandoned
  • 2006-06-23 EP EP06741275A patent/EP1898714A4/en not_active Withdrawn
  • 2006-06-23 NZ NZ564364A patent/NZ564364A/en not_active IP Right Cessation
  • 2006-06-23 AR ARP060102718A patent/AR053934A1/es not_active Application Discontinuation
  • 2006-06-23 US US11/917,952 patent/US20100062124A1/en not_active Abandoned
  • 2006-06-23 WO PCT/AU2006/000886 patent/WO2006135983A1/en not_active Ceased
• 2011
  • 2011-12-14 JP JP2011272857A patent/JP2012080896A/ja active Pending

Patent Citations (7)

Non-Patent Citations (1)

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