WO2011049472A1 - Produit laitier et procédé associé - Google Patents

Produit laitier et procédé associé Download PDF

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Publication number
WO2011049472A1
WO2011049472A1 PCT/NZ2010/000212 NZ2010000212W WO2011049472A1 WO 2011049472 A1 WO2011049472 A1 WO 2011049472A1 NZ 2010000212 W NZ2010000212 W NZ 2010000212W WO 2011049472 A1 WO2011049472 A1 WO 2011049472A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
calcium
depleted
hydrated
foamable composition
Prior art date
Application number
PCT/NZ2010/000212
Other languages
English (en)
Inventor
Sithe Rizana Imtiaz
Stephen Paul Gregory
Qing Hui Low
Original Assignee
Fonterra Co-Operative Group Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fonterra Co-Operative Group Limited filed Critical Fonterra Co-Operative Group Limited
Priority to CN2010800537717A priority Critical patent/CN102638997A/zh
Priority to EP10825262A priority patent/EP2490548A1/fr
Priority to AU2010308648A priority patent/AU2010308648A1/en
Priority to US13/095,794 priority patent/US20120052160A1/en
Publication of WO2011049472A1 publication Critical patent/WO2011049472A1/fr

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Classifications

    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components
    • 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
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • 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
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • 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 present invention relates to a dairy-based foamable composition, its use, and methods of preparing a formulation thereof. More particularly it relates to a foam ingredient formed from calcium-depleted caseinate and whey protein.
  • Egg white has good viscosity and heat set properties that have led to its use in cooking and baking, specifically as an ingredient in aerated confectionary and baked goods.
  • whey proteins and caseinates are well known as foaming agents, neither of these ingredients have good heat set properties, good stability, nor good viscosity resulting in their unsuitability as a replacer of egg white in cooking and baking.
  • the present invention relates to a foamable composition that comprises calcium-depleted caseinate and whey protein wherein when hydrated, the protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • Another aspect of the invention relates to a hydrated foamable composition
  • a hydrated foamable composition comprising between about 5 to about 25% w/w protein, wherein the hydrated foamable composition comprises calcium-depleted caseinate and whey protein, and wherein the hydrated protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • the present invention relates to a foamable composition that comprises calcium-depleted caseinate, whey protein and sugar, wherein when hydrated, the protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • a foamable composition comprising between about 15 to about 25% w/w protein and sugar, wherein the hydrated foamable
  • composition comprises calcium-depleted caseinate and whey protein, and wherein the hydrated protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • the present invention relates to a whipped composition that comprises calcium-depleted caseinate, whey protein and sugar, wherein when hydrated, the protein concentrate is whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • Another aspect of the invention relates to a hydrated whipped composition
  • a hydrated whipped composition comprising between about 15 to about 25% w/w protein and sugar, wherein the hydrated foamable
  • composition comprises calcium-depleted caseinate and whey protein, and wherein the hydrated protein concentrate is whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming and heat set properties.
  • Another aspect of the invention relates to a method of making a foam comprising the steps of
  • Another aspect of the invention relates to a method of making a foam comprising the steps of
  • Another aspect of the invention relates to a method of making a food product comprising the steps of (1) providing a hydrated and whipped foamable composition that comprises calcium- depleted caseinate arid whey protein, and
  • the food product has a nougat-like texture with minimal crystallisation.
  • Another aspect of the invention relates to a food product comprising a foamable composition of the present invention.
  • kits comprising calcium-depleted caseinate and whey protein, wherein the kit provides instructions to mix the calcium-depleted caseinate and whey protein, hydrate the mixture so that the foamable composition comprises about 15 to about 25% w/w protein and whip the hydrated protein concentrate to a foam.
  • the calcium-depleted caseinate is a milk protein concentrate.
  • the milk protein concentrate is calcium-depleted milk protein concentrate.
  • the whey protein is selected from
  • the ratio of calcium-depleted caseinate to whey protein in the foamable composition is about 3:1 , 3:1.5, 3:2, 3:2.5, 3:3, 2.5:3, 2:3, 1.5:3 or 1 :3.
  • the ratio of calcium-depleted caseinate to whey protein in the foamable composition is about 75:25, 66:33, 60:40, 55:45, 50:50, 45:55, 40:60, 33:66 or 25:75%.
  • the foamable composition is a liquid.
  • the foamable composition is a powder.
  • the foamable composition is a solid form.
  • the sugar is from a sugar syrup.
  • the hydrated foamable composition comprises at whipping about 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25% w/w total protein.
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% calcium-depleted caseinate relative to the total amount of protein provided by the calcium-depleted caseinate and whey protein. That is, about 25 to about 75%.of the protein present in the foamable composition is from the calcium-depleted caseinate.
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% whey protein relative to the total amount of protein provided by the calcium- depleted caseinate and whey protein. That is, about 25 to about 75% of the foamable composition is from whey protein.
  • the foamable composition is whipped using shear.
  • Preferably high the foamable composition is whipped using high shear force.
  • Preferably a Hobart or bear mixer is used.
  • the overrun of the foamable composition is 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300, 1400 or 1500%.
  • the foam expansion of the foamable composition is up to 10, 20, 30, 40 or 50%.
  • the method comprises an initial step of mixing the calcium- depleted caseinate and the whey protein to form the foamable composition.
  • the method comprises, before the whipping step, a step of hydrating the foamable composition, the calcium-depleted caseinate, or the whey protein.
  • the method comprises, before the mixing step, a step of hydrating the foamable composition, the calcium-depleted caseinate, or the whey protein.
  • the calcium-depleted caseinate and whey protein are dry blended prior to hydration.
  • the whipping occurs after the foamable composition mixture is hydrated to 15 to about 25% w/w protein.
  • the calcium-depleted caseinate is hydrated prior to mixing with the dry whey protein.
  • the hydrated foamable composition mix is further hydrated prior to whipping.
  • the whey protein is hydrated prior to mixing with dry calcium- depleted caseinate.
  • the hydrated protein mixture is further hydrated prior to whipping.
  • the calcium-depleted caseinate and whey protein are wet blended prior to whipping, or prior to further hydration and whipping.
  • the hydrated or partially hydrated mixture is dried.
  • the foamable composition is hydrated for about 15, 20, 25, 30, 35, 40, 45, 50, 55, or 60 min.
  • the foamable composition is hydrated at about 20, 25, 30, 35, 40, 45, 50, 55 or 60 °C.
  • the hydrated foamable composition is whipped with high shear force for 3, 4, 5, 6 7, 8, 9, or 10 min.
  • the whipped foamable composition has high viscosity.
  • the viscosity of the whipped protein is between about 280,000 to about 450,000 cP. More preferably the viscosity of the whipped protein is between about 320,000 to about 400,000 cP.
  • the whipped foamable composition has high stability.
  • the foamable composition comprises any one or more of the following additives:
  • the foamable composition is a protein concentrate.
  • the food product is a confectionary or a baked good.
  • the product is a nougat or nutritional bar.
  • the syrup comprises a non-sucrose sugar and glycerine.
  • the non-sucrose sugar is glucose.
  • the ratio of glucose to glycerine is from about 1 :1 to about 8:1 glucose to glycerine. More preferably the ratio of glucose to glycerine is from about 2:1 to about 6:1.
  • the non-sucrose sugar is glucose.
  • the ratio of glucose to glycerine is from about 50%: 50% to about 90%: 10% glucose to glycerine. More preferably the ratio of glucose to glycerine is from about 66%:33% to about 85%:15%.
  • the syrup is heated to about at least 60, 65, 70, 75, 80, 85, 90 or 95 °C.
  • This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more of said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
  • Figure 1 A is a photo that shows the heat set properties of egg white at 10% protein with added hot sugar syrup.
  • Figure IB is a photo that shows the heat set properties of MPC 4862 at 10% protein with added hot sugar syrup.
  • Figure C is a photo that shows the heat set properties of WPI 895 at 10% protein with added hot sugar syrup.
  • Figure 2 is a graph showing the effect of protein concentration on foam volume using MPC 4862.
  • the dotted line show the egg white benchmark at 20 mm in room temperature. Foam volume decreases with increasing protein concentration with 1 % protein showing the closest result to the egg white benchmark.
  • Figure 3 is a graph showing the effect of protein concentration on foam viscosity using MPC 4862.
  • the dotted line show the egg white benchmark at 20 min in room temperature. Foam viscosity increases with increasing protein concentration with 15% protein showing the closest result to the egg white benchmark.
  • Figure 4A shows the heat set properties of egg white at 20% protein with added hot sugar syrup.
  • Figure 4B shows the heat set properties of MPC 4862 at 10.5% protein with added hot sugar syrup.
  • Figure 5A shows the heat set properties of egg white at 20% protein with added hot sugar syrup.
  • Figure 5B shows the heat set properties of a calcium-depleted MPC/WPC blend at 20% protein with added hot sugar syrup.
  • the foamable composition is suitable for use in foods, and particularly as a substitute for foaming ingredients such as egg white.
  • the invention relates to the preparation and use of a foamable protein concentrate that comprises calcium-depleted caseinate and whey protein.
  • the foamable composition is prepared from a source of protein selected from calcium-depleted caseinate and whey protein without drying prior to hydration (if needed) and whipping.
  • a source of protein selected from calcium-depleted caseinate and whey protein without drying prior to hydration (if needed) and whipping.
  • the hydration step as a separate step, is not required where, for example, wet blending of the calcium-depleted caseinate and whey protein has taken place, i.e. where calcium-depleted caseinate and whey protein have been wet blended and are in a sufficiently hydrate state, once blending has been effected the blended protein concentrate can then be whipped.
  • the calcium-depleted caseinate could also be a milk protein concentrate.
  • the milk protein concentrate is calcium-depleted milk protein concentrate (Ca-depleted MPC).
  • the whey protein can be selected from a whey protein source such as
  • the foamable composition is dried and is supplied as an ingredient for subsequent hydration and whipping when used in a recipe for a food product, such as a confectionary or baked good, as a replacer of egg white.
  • calcium-depleted caseinate is a milk protein in which at least some of the calcium ions are substituted with another metal ion, preferably another monovalent ion
  • calcium-depleted MPC is a milk protein concentrate in which at least some of the calcium ions are substituted with another metal ion, preferably another monovalent ion. Calcium-depleted MPC is also known as sodium milk protein concentrate or destabilised milk protein concentrate.
  • glycerine As used herein the terms glycerine, glycerin and glycerol are interchangeable.
  • the term "good foaming property", and its derivatives, means a foam having foam volume, viscosity and stability similar to that of egg white.
  • the foam volume characteristic of a foamed product of the present invention is from about 75 to about 150% of that of egg white, and more preferably from about 80 to about 125%.
  • the viscosity characteristic of a foamed product of the present invention is from about 75 to about 50% of that of egg white, and more preferably from about 80 to about 125%.
  • the stability characteristic of a foamed product of the present invention is from about 75 to about 50% of that of egg white, and more preferably from about 80 to about 125%.
  • the term "good heat set property", and its derivatives, means that the foam protein forms a thermoset or coagulum gel similar to that of egg white.
  • the heat set characteristic of a foamed product of the present invention is from about 75 to about 150% of that of egg white, and more preferably from about 80 to about 125%.
  • the term "high stability" when applied to a foam means that the foam drip is less than about 10 ml, preferably less than about 8 ml and more preferably less than about 7 ml per hour.
  • the term "hydrated” means that the substance (i.e. protein concentrate) contains water. Preferably the substance contains at least about 70 to about 85% water, and more preferably at least about 75 to about 85% water.
  • milk protein concentrate refers to a milk protein product in which greater than 40%, preferably greater than 50%, more preferably greater than 55%, most preferably greater than 70% of the solids-not-fat (SNF) is milk protein (by weight) and the weight ratio of casein to whey proteins is between about 95:5 and about 50:50, preferably between 90:10 and 70:30, most preferably between 90:10 and 80:20.
  • SNF solids-not-fat
  • MPCs are frequently described with the % dry matter as milk protein being appended to "MPC”.
  • MPC70 is an MPC with ' 70% of the dry matter as milk protein.
  • MPCs are prepared by processes involving ultrafiltration either to prepare a stream enriched in casein or a stream enriched in whey protein.
  • the streams may be blended to attain desired ratios of casein to whey protein.
  • the milk protein concentrate may be prepared by blending a stream of skim milk with a stream of WPC prepared by ultrafiltration, treating either the skim milk stream or the combined stream by cation exchange and optionally concentrating or drying.
  • minimal crystallisation refers to a level of crystallisation in the final product that does not result in graininess in the final product.
  • nucleic texture refers to a texture of a food product being light, fluffy, airy and slightly chewy.
  • the calcium-depleted caseinate includes the use of a calcium-depleted MPC.
  • skim milk, a milk protein concentrate, or calcium or sodium caseinate could be substituted for calcium-depleted caseinate.
  • Calcium-depleted MPC for use in the invention may be prepared according to the methods of WO 01 /41578 or WO 2008/026940.
  • the calcium-depleted MPC may be prepared by a method comprising:
  • calcium ions is used broadly and includes ionic calcium, metallic calcium, protein bound calcium and colloidal calcium unless the context requires otherwise. Accordingly “calcium ions” refers to ionic calcium, particularly Ca 2+ .
  • magnesium ions is used broadly and includes ionic magnesium , metallic magnesium, protein bound magnesium and colloidal magnesium unless the context requires otherwise. Accordingly “magnesium ions” refers to ionic magnesium, particularly g 2+ .
  • the term "charged substantially with a single species” indicates that a resin has at least 90% of the exchangeable ions as a single species, preferably at least 95%.
  • the term indicates that resin is not prepared by mixing of resins bearing different species or that the resin has undergone a treatment calculated to provide charging with more than one type of ion.
  • a small proportion of the cations bound to a cation exchange resin may be resistant to exchange with the desired cation.
  • the calcium-depleted MPC is prepared comprising:
  • Calcium-depleted MPCs are MPCs in which the calcium content is lower than the corresponding non-depleted MPC. These products generally also have a lower content of divalent cations, for example, magnesium, than corresponding non-depleted products.
  • the calcium-depleted MPC is preferably dried prior to mixing to form the foamable composition of the invention.
  • the MPC has at least 55% (on a moisture and fat-free basis), more preferably to least 70% protein and most preferably to least 80%) protein.
  • the MPC preferably has at least 30% of the calcium replaced by monovalent cations, more preferably at least - 55% calcium replaced with monovalent cations, more preferably at least 70%.
  • a preferred metal having a monovalent ion is sodium, and a preferred monovalent cation is the sodium ion..
  • Other monovalent cations that are contemplated include potassium or ammonium.
  • Calcium-depleted MPC may be heat treated.
  • WO2004/057971 describes a heat treated and decalcified milk protein concentrate (HY-MPC) that is a calcium-depleted MPC having whey proteins denatured.
  • the denaturation is carried out by heating at a temperature above 65°C for sufficient time to allow denaturation of whey proteins.
  • the heating is generally carried out at a pH of 6.0—7.0, preferably 6.5—7.0.
  • heating is for at least 4 minutes in this embodiment.
  • the calcium-depleted MPC is dried to a moisture content of less than 5%, or a water activity level than facilitates storage of the dry ingredient for several months without undue deterioration.
  • Table 1 gives as an example the composition of calcium-depleted MPC.
  • Exemplary calcium-depleted MPC suitable for use in the present invention are commercially available from Fonterra Co-operative Limited.
  • Whey is manufactured by coagulating milk, and is typically obtained as a by-product of cheese production.
  • Whey is a five percent solution of lactose in water, with some minerals and lactalbumin.
  • the concentration of protein in whey can be increased by removing lipids and other non-protein materials, for example, spray drying after membrane filtration separates the proteins from whey.
  • Whey protein is the collection of globular proteins isolated from whey and is typically a mixture of beta-lactoglobulin (approximately 65%), alpha-lactalbumin (approximately 25%), and serum albumin (approximately 8%).
  • Sources of whey protein include cheese, sweet, acid (lactic or mineral) whey, and whey protein concentrates and isolates.
  • a whey protein concentrate is a fraction of whey from which lactose has been at least partially removed to increase the protein content to at least 20% (w/w).
  • the WPC has at least 40%, more preferably at least 55% (w/w), even more preferably at least 65% and most preferably at least 75% of the total solids as whey protein.
  • the relative proportions of the various whey proteins are substantially equivalent to those of the whey from which the WPC is derived.
  • the WPC is an evaporated whey protein retentate.
  • WPCs are generally prepared by ultrafiltration and/or diafiltration of whey.
  • the protein composition is substantially that of the whey from which it is derived.
  • Exemplary WPC suitable for use in the present invention are commercially available from Fonterra Co-operative Limited.
  • a whey protein isolate is a WPC having at least 90% of the total solids as whey protein.
  • Exemplary WPI suitable for use in the present invention are commercially available from Fonterra Co-operative Limited.
  • the foamable composition of the invention comprises a calcium-depleted caseinate and whey protein, and when hydrated, the foamable composition can be whipped to produce a foam having good foaming and heat set properties.
  • the calcium-depleted caseinate could also be a milk protein concentrate.
  • the milk protein concentrate is calcium-depleted milk protein concentrate (Ca-depleted MPC).
  • the whey protein comprises
  • the whey protein is WPC, WPI or a combination thereof.
  • the hydrated foamable composition comprises between about 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 and about 25% w/w protein and useful ranges may be selected between any of these values (for example, about 15 to about 6, about 15 to about 18, about 5 to about 20, about 15 to about 22, about 15 to about 25, about 17 to about 19, about 17 to about 21 , about 17 to about 23, about 17 to about 25, about 20 to about 21, about 20 to about 23, about 20 to about 25, about 23 to about 25 w/w protein).
  • the ratio of calcium-depleted caseinate to whey protein in the foamable composition is about 3:1 , 3:1.5, 3:2, 3:2.5, 5.5:4.5, 1 :1 , 4.5:5.5, 2.5:3, 2:3, 1.5:3 or 1 :3 and useful ranges may be selected between any of these values (for example, about 3:1 to about 3:2, about 3:1 to about 3:3, about 3:1 to about 2:3, about 3:1 to about 1 :3, about 3:2 to about 5.5:4.5, about 3:2 to about 1 : 1 , about 3:2 to about 1.5:5.4, about 3:2 to about 2:3: about 5.5:4.5 to about 1 :1 , about 5.5:4.5 to about 4.5:5.5, about 1 : 1 to about 4.4:5.5, about 1 :1 to about 2:3, about 4.5:5.5 to about 2:3, about 1 ;1 to about 1.5:3, and about 2.5:3 to about 1 :3 of calcium-depleted caseinate to whey protein).
  • the ioamable composition can be present in a powder form, a liquid form or in a solid form, such as a compacted powder or tablet form.
  • the powder form is prepared with the dry mixing of calcium-depleted caseinate and whey protein or with the wet mixing of one or both of the components (calcium-depleted caseinate and whey protein) with subsequent drying).
  • the liquid form can be prepared from the wet mixing of one or both of the components, or from dry mixing the components with subsequent hydration.
  • the solid form can be formed from compacting the dry powder form or by freezing the liquid form. This may be performed for transport and shipping of the foamable composition (either in its dried or liquid form, but preferably its dry form).
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% calcium-depleted caseinate relative to the total amount of protein provided by the calcium-depleted caseinate and whey protein , and useful ranges may be selected between any of these values (for example, about 25 to about 35, about 30 to about 45, about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 50 to about 65, about 60 to about 75 or 70 to about 75% calcium-depleted caseinate per total protein).
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% whey protein relative to the total amount of protein provided by the calcium- depleted caseinate and whey protein, and useful ranges may be selected between any of these values (for example, about 25 to about 35, about 30 to about 45, about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 50 to about 65, about 60 to about 75 or 70 to about 75% whey protein relative to the total amount of protein provided by the calcium-depleted caseinate and whey protein).
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% WPC relative to the total amount of protein provided by the calcium-depleted caseinate and whey protein, and useful ranges may be selected between any of these values (for example, about 25 to about 35, about 30 to about 45, about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 50 to about 65, about 60 to about 75 or 70 to about 75% WPC relative to the total amount of protein provided by the calcium-depleted caseinate and whey protein).
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% WPI per total protein, and useful ranges may be selected between any of these values (for example, about 25 to about 35, about 30 to about 45, about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 50 to about 65, about 60 to about 75 or 70 to about 75% WPC per total protein).
  • the foamable composition comprises about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 or 75% WPI and WPC per total protein, and useful ranges may be selected between any of these values (for example, about 25 to about 35, about 30 to about 45, about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 50 to about 65, about 60 to about 75 or 70 to about 75% WPC per total protein).
  • the foamable composition includes any one or more of the following additives:
  • the foamable composition may include an acid selected from tartaric acid, citric acid, acetic acid, fumaric acid, lactic acid, or potassium acid tartarate or a mixture thereof.
  • the foamable composition may include an alkali selected from ammonium bicarbonate, potassium carbonate, sodium carbonate, sodium citrate, or trisodium citrate or a mixture thereof.
  • the foamable composition may include a salt selected from— sodium chloride, potassium citrate, calcium citrate, ammonium phosphate, calcium gluconate, potassium acid tartarate, or potassium phosphate or a mixture thereof.
  • the foamable composition may include a gum selected from locust bean gum, guar gum, xanthan gum, cassia gum, konjac flour, beta-glucan, tara gum, gum arable, gellan gum, carboxymethylcellulose, methylcellulose, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, agar, gelatine, pectin, methyl cellulose, carboxymethyl cellulose, alginate, pectin, carrageenan, or psyllium or a mixture thereof.
  • a gum selected from locust bean gum, guar gum, xanthan gum, cassia gum, konjac flour, beta-glucan, tara gum, gum arable, gellan gum, carboxymethylcellulose, methylcellulose, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinogla
  • Another aspect of the invention relates to a method of making a foam comprising the steps of
  • Another aspect of the invention relates to a method of making a foam comprising the steps of
  • the protein source mix is in a hydrated state prior to, or during, being whipped.
  • the method comprises an initial step of mixing the calcium- depleted caseinate and the whey protein to form the protein concentrate at 5—25% relati e to the total amount of protein provided by the calcium-depleted caseinate and whey protein. It will be appreciated that whipping may be initiated prior to this degree of hydration, but is preferably initiated once the protein concentrate is hydrated to at least 15— 25°/o v/w protein.
  • the method comprises, prior to the whipping step, a step of hydrating the protein concentrate, the calcium-depleted caseinate or the whey protein.
  • the method comprises, prior to the mixing step, a step of hydrating the calcium-depleted caseinate or the whey protein.
  • the calcium-depleted caseinate and whey protein are dry blended prior to hydration and whipping.
  • the whipping occurs after the calcium-depleted caseinate and whey protein mixture is hydrated.
  • the calcium-depleted caseinate is hydrated prior to mixing with dry whey protein.
  • the hydrated calcium-depleted caseinate and dry whey protein mix is further hydrated prior to whipping, preferably to at least 25% w/w protein.
  • the whey protein is hydrated prior to mixing with dry calcium- depleted caseinate.
  • the hydrated whey protein and dry calcium-depleted caseinate is further hydrated prior to whipping, preferably to at least 25% w/w protein.
  • the calcium-depleted caseinate and whey protein are wet blended prior to whipping, or prior to further hydration and whipping.
  • the calcium-depleted caseinate could also be a milk protein concentrate.
  • the milk protein concentrate is calcium-depleted milk protein concentrate (Ca-depleted MPC).
  • the whey protein comprises
  • the mixture when the mixture is partially hydrated, for example when the mix is formed from a wet/dry mix of hydrated calcium-depleted caseinate, or of hydrated whey protein, or both hydrated calcium-depleted caseinate and whey protein, the hydrated or partially hydrated mixture is dried prior to the hydration step and subsequent whipping.
  • the protein concentrate is hydrated for about 15, 20, 25, 30, 35, 40, 45, 50, 55, or 60 min, and useful ranges may be selected between any of these values (for example, about 15 to about 25, about 15 to about 30, about 15 to about 45, about 15 to about 60, about 20 to about 30, about 20 to about 40, about 20 to about 50, about 20 to about 60, about 35 to about 45, about 35 to about 60, about 40 to about 45, about 40 to about 50, about 50 to about 55 and about 55 to about 60 min).
  • the protein concentrate is hydrated at about 20, 25, 30, 35, 40, 45, 50, 55 or 60 °C, and useful ranges may be selected between any of these values (for example, about 20 to about 30, about 20 to about 40, about 20 to about 50, about 20 to about 60, about 25 to about 35, about 25 to about 45, about 25 to about 55, about 30 to about 45, about 30 to about 55, about 30 to about 60, about 45 to about 50, about 45 to about 60, about 50 to about 55, about 50 to about 60 and about 55 to about 60 °C).
  • the hydrated protein concentrate is whipped with high shear force for 3, 4, 5, 6 7, 8, 9, or 10 min, and useful ranges may be selected between any of these values (for example, about 3 to about 4, about 3 to about 5, about 3 to about 6, about 3 to about 8, about 3 to about 10, about 4 to about 5, about 4 to about 7, about 4 to about 8, about 4 to about 10, about 5 to about 7, about 5 to about 9, about 6 to about 8, about 6 to about 10, about 7 to about 9 and about 8 to about 0 min).
  • the protein concentrate is whipped using high shear force. It should be appreciated that any equipment could be used to mix the hydrated protein concentrate, provided it can produce high shear that will create a foam. Typically, the protein concentrate may be whipped in the same manner under the same conditions with the same equipment as egg white.
  • a Hobart or Bear mixer is used.
  • the settings used on either mixer will depend on the instrument used. For example, with the Hobart mixer speed 3 is equivalent to 350 revs per minute and is used to whip the hydrated protein concentrate. With the Bear Varimixer 150 revs per minute is used to whip the concentrate.
  • the highest frequency is used for whipping but it should be appreciated that the whip time could change from about 3 to about 5 minutes depending on the machine used.
  • Overrun is calculated as: ((weight of 100 ml of original protein solution- weight of 100 ml of foam)/ ⁇ veight of 100 ml of foam)*100.
  • the overrun is 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300, 1400 or 1500%, and useful ranges may be selected between any of these values (for example, about 200 to about 400, about 200 to about 600, about 200 to about 800, about 200 to about 1000, about 200 to about 1200, about 200 to about 1400, about 300 to about 500, about 300 to about 800, about 300 to about 1200, about 300 to about 1500, about 400 to about 900, about 500 to about 700, about 500 to about 1300, about 500 to about 1500, about 700 to about 1100, about 900 to about 1200, about 900 to about 1500, about 1100 to about 1300, and about 1100 to about 1500%).
  • the foam expansion is up to 10, 20, 30, 40 or 50%, and useful ranges may be selected between any of these values (for example, about 10 to about 20, about 10 to about 30, about 10 to about 50, about 20 to about 30, about 20 to about 40, about 30 to about 40, about 30 to about 50, about 40 to about 50%).
  • the whipped protein concentrate has high Preferably the viscosity of the whipped protein is between about 280,000 to about 450,000 cP. More preferably the viscosity of the whipped protein is between about 320,000 to about 400,000 cP.
  • the whipped protein concentrate has high stability.
  • preferred concentrates of the invention have foaming and heat set characteristics similar to, equivalent to, or better than that of egg white, and the latter provides a suitable reference against which such characteristics may be assessed.
  • preferred protein concentrates of the invention when whipped under the same conditions as an equivalent amount of egg white, will form a foam having at least about 70%, preferably 80%, and more preferably at least 90% the stability of egg white foam.
  • preferred protein concentrates of the invention when whipped under the same conditions as an equivalent amount of egg white, will form a foam having at least about 70%, preferably 80%, and more preferably at least 90% the viscosity of egg white foam.
  • preferred protein concentrates of the invention, when whipped under the same conditions as an equivalent amount of egg white will form a foam having at least about 70%, preferably 80%, and more preferably at least 90% the foam volume of egg white foam.
  • Another aspect of the invention relates to the use of a foamable composition comprising calcium-depleted easeinate and a whey protein.
  • kits comprising calcium-depleted easeinate and a whey protein, wherein the kit provides instructions to mix the calcium-depleted easeinate and whey protein, hydrate the mixture and whip to a foam.
  • the calcium-depleted easeinate could also be a milk protein concentrate.
  • the milk protein concentrate is calcium-depleted milk protein concentrate (Ca-depleted MPC).
  • the whey protein comprises
  • WPC whey protein concentrate
  • WPI ⁇ whey protein isolate
  • the protein concentrate can be used in food products as a substitute or replacer of egg white.
  • the food product is a confectionary or a baked good.
  • the protein concentrate is used in confectionan', baking, juisces and dessert foods such as nougat, marshmallow, meringue, sponge cakes and dairy based desserts.
  • the protein concentrate is used in the preparation of a product, where manufacture of the product includes the step of adding a sugar syrup to the protein concentrate.
  • Such products include a nougat.
  • sucrose is the main ingredient used.
  • Sucrose, along with glucose syrup, is dissolved and boiled to temperatures >118° C to achieve the desired nougatlike texture.
  • a nougat-like texture is defined as being light, fluffy, air)' and slightly chewy.
  • the food product has a light and fluffy texture with minimal crystallisation.
  • the sugar syrup comprises glucose. It should be appreciated that any other non-sucrose containing syrup could also be used provided it does not result in an amount of crystallisation that leads to graininess in the final product. Examples of such syrups include high fructose corn syrup, brown rice syrup, polyol syrups, soluble fiber syrups, polydextrose syrup, rice syrup, and corn syrup.
  • the ratio of glucose to glycerine is about :1, 2:1, 3:1, 4:1 , 5:1, 6:1 , 7:1, or 8:1 glucose to glycerine and useful ranges may be selected between any of these values (for example, about 1 :1 to about 8:1 , about 1:1 to about 6:1, about 1 :1 to about 4:1, about 2:1 to about 8:1 , about 2:1 to about 6:1 , about 3:1 to about 6:1 3:1 to about 7:1, about 3: 1 to about 8:1 , about 4:1 to about 6:1 , about 4:1 to about 7:1 , about 4: 1 to about 8:1 to about 6: to about 8:1 glucose to about glycerine).
  • the syrup is heated to a temperature of 60, 65, 70, 75, 80, 85, 90, 95 or 100 °C and useful ranges may be selected between any of these values (for example, about 60 to about 100, about 60 to about 95, about 70 to about 100, about 70 to about 95, about 75 to about 100, about 75 to about 95, about 80 to about 100, about 80 to about 95, about 60 to about 80, about 70 to about 90, about 65 to about 85, and about 75 to about 85°C).
  • MPC 4862 was optimised to improve viscosity and heat set properties by varying:
  • Figure 2 shows that foam volume decreases with increasing protein concentration with 1 1% protein showing the closest result to the egg white benchmark.
  • Figure 3 shows that foam viscosity increases with increasing protein concentration with 15% protein showing the closest result to the egg white benchmark.
  • Example 2 Blend of calcium-depleted MPC and WPC
  • Whipping tests were performed on a blend of calcium— depleted MPC and WPC. Protein concentrations tested were at 20% w/ w protein concentration. Table 3. Whipping tests comparing a calcium-depleted MPC/WPC blend and egg white.
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water for 1 hour at 45 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium-depleted MPC and wet WPC or wet calcium-depleted MPC and wet WPC).
  • Table 4 shows an example of the preparation of a hydrated protein concentrate. Table 4. Preparation of a hydrated protein concentrate
  • the sugar mixture is heated to 130 °C. When the temperature of the sugar mixture reaches about 120 °C approximately 200 g of boiled sugar is removed. This portion is used for the protein concentrate. To the sugar mixture, malt extract is added and boiling is continued without stirring. The cooked mixture is then removed from the heat.
  • the protein concentrate is placed into a Bear mixer and whisked at the highest speed for approximately five minutes.
  • the approximately 200 g (one fifth) of sugar syrup is added to the protein concentrate over about one minute while the Bear mixer is reduced to its lowest speed.
  • the Bear mixer is turned to its highest speed for approximately another three minutes until smooth stiff peaks are formed in the foam.
  • a fat/glycerine mixture is prepared by mixing well palm kernel oil, lecithin and glycerine at low heat (approximately 50°C). This mixture is mixed into the frappe until well blended.
  • the mixture is then poured onto a tray or pottles and is allowed to set at room temperature to form the nougat.
  • Example 4 Preparation of high protein aerated 'nougat'-like bar.
  • the dried protein concentrate comprising calcium— depleted MPC and whey protein is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water/Glucose syrup (DE60) at 60 °C for 30 minutes.
  • the hydrated protein concentrate could have been prepared by mixing dried/wet calcium— depleted MPC and whey protein (for example, wet calcium— depleted MPC and dry whey protein [i.e. whether WPC, WPI or WPC and WPI] or dry calcium— depleted MPC and wet whey protein or wet calcium— depleted MPC and wet whey protein).
  • the glucose syrup (DE 40), and Glycerine are weighed and heated up to about 95°C.
  • the hydrated protein solution is then transferred to a Bear mixer and is whisked at maximum for approximately 5 minutes.
  • the remaining glucose/glycerine syrup is reheated to about 95 °C and, if necessary, whisked into the protein whip at the lowest speed.
  • the mixing is continued at speed 1 for another minute.
  • the mixture is then poured on to a tray lined with baking paper and let it set at room temperature to form the nougat.
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium— depleted MPC and wet WPC).
  • Table 7 shows an example of the preparation of a hydrated protein concentrate
  • Table 8 shows the ingredients used to make a low-fat chocolate mousse.
  • Table 7 Preparation of a hydrated protein concentrate formed from a blend of calcium-depleted MPC and WPC.
  • Table 8 Ingredients for preparing a low-fat chocolate mousse.
  • the hydrated protein concentrate is added to the gelatine and the mixture is whisked for 1 minute at high speed using a Hobart mixer.
  • sucrose and a half teaspoon of vanilla is gradually into the mixture.
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium— depleted MPC and wet WPC).
  • Table 9 shows an example of the preparation of a hydrated protein concentrate
  • Table 10 shows the ingredients used to make a indulgent chocolate mousse.
  • Table 9 Preparation of a hydrated protein concentrate
  • Table 10 Ingredients for preparing an indulgent chocolate mousse.
  • Chocolate and lecithin are placed in a bowl over simmering water to melt. It will be appreciated that to avoid grainy chocolate at 55 °C the bowl of water should not touch the water nor should the water be allowed to boil. The chocolate is kept warm until the foam is prepared.
  • Gelatine is hydrated in water and melted in a pot of simmering water.
  • the hydrated protein concentrate is added to the gelatine and the mixture is whisked for 1 minute at high speed using a Hobart mixer. ⁇ Following mixing sucrose is gradually into the mixture and the mixture is whipped for another minute at high speed.
  • ⁇ WPC 515 is added into the mixture while mixing at low speed.
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/ wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium-depleted MPC and wet WPC or wet calcium-depleted MPC and wet WPC).
  • Table 11 shows the ingredients used to make marshmallow.
  • Table 11 Ingredients for preparing marshmallow.
  • the gelatine is hydrated with the third portion of water. The solution is stirred gently until it is tully dissolved.
  • the gelatine is added into the protein solution and mixed well.
  • the syrup is prepared by measuring the second addition of water, granulated sugar, and glucose syrup into a pan and heating to 112° C.
  • the mixture is cast or deposited into a mixture of corn starch and icing sugar and held overnight to set.
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium-depleted MPC and wet WPC).
  • Table 12 shows the ingredients used to make marshmallow cream.
  • Table 12 Ingredients for preparing marshmallow cream.
  • Dry protein concentrate 2.40 12.00
  • the gelatine is added to the hydrated protein concentrate solution after 20 minutes of hydration.
  • the solution is hydrated for a further 10 minutes.
  • a syrup is prepared by combining water, granulated sugar, and glucose syrup into a pan and heated to 112° C. ⁇ One fifth of the sugar is added into the foam and whisked for another three minutes.
  • This example is suitable as a spread or layer on desserts, confectionery and snacks.
  • Example 9 High protein marshmallow
  • the following example illustrates the use of the protein concentrate of the present invention to produce a high protein marshmallow.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • Table 13 shows an example of the preparation of a hydrated protein concentrate
  • Table 14 shows the ingredients used to make a high protein marshmallow.
  • Table 14 Ingredients for preparing high protein marshmallow.
  • the gelatine, protein concentrate and glycerine is weighed into a beaker.
  • the mixture is hydrated 60° C with a mixing head stirrer for 30 minutes.
  • ⁇ WPC 515 is weighed into a Hobart Mixer bowl.
  • the protein concentrate mixture is added to the protein powder in the mixing bowl and mixed on medium (setting 2) until well combined.
  • the mixer is then set to 3 and beat until a stiff peak forms.
  • the mixer is then set to slow (setting 2), and hot sugar syrup added in as a constant stream.
  • the marshmallow like product is mixed onto a lined tray that has been well covered with corn flour.
  • the product can be cut into bars and enrobed with chocolate or other compound.
  • This example is suitable for a light and fluffy layer in nutrition bars.
  • the following example illustrates the use of the protein concentrate of the present invention to produce a meringue.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein):
  • the dried protein concentrate comprising calcium-depleted MPC and WPC is prepared. This dried protein concentrate is hydrated in water for 30 min at 60 °C.
  • the hydrated protein concentrate could have been prepared by mixing dried/wet calcium-depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium-depleted MPC and wet WPC).
  • Table 15 shows the ingredients used to make a meringue.
  • Table 15 Ingredients for preparing a meringue.
  • the protein concentrate is mixed in a Hobart mixer on the highest speed for
  • This example showed the ability of the protein concentrate to form a stable foam that can be piped into a firm structure as a meringue. Also the foam forms a solid structure at high cooking temperature.
  • Example 11 Pavlova
  • the following example illustrates the use of the protein concentrate of the present invention to produce a pavlova.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • the dried protein concentrate comprising calcium— depleted MPC and WPC is prepared.
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/ wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium— depleted MPC and wet WPC).
  • Table 16 shows the ingredients used to make a pavlova.
  • Table 16 Ingredients for preparing a pavlova.
  • the protein concentrate is mixed in a Hobart mixer on the highest speed for approximately five minutes until a stiff peak torms.
  • Sucrose is added gradually during the mixing (after five minutes of mixing).
  • the mixing speed is reduced to the lowest setting and the vanilla and cornflour is added to the frappe. This is mixed for one minute and then mixed on high speed for a further minute. ⁇ Finally, put greased paper on a tray and bake the mixture at 150 °C for 45 minutes.
  • the foam forms a solid but light structure at high cooking tempera mre.
  • the following example illustrates the use of the protein concentrate of the present invention to produce a milk shake.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • Table 17 shows the ingredients used to make a milk shake.
  • Table 17 Ingredients for preparing a milk shake.
  • the volume of froth was more than a milkshake with only liquid milk.
  • the froth was stable even without any added stabilisers, i.e. did not collapse or decrease in volume for 10 minutes.
  • Example 13 Whipped yoghurt
  • the following example illustrates the use of the protein concentrate of the present invention to produce a whipped yoghurt.
  • the protein concentrate is formed as a blend comprising 50% MPC 4862 (81.4 protein), 30% WPC 392 (80.3 whey protein) and 20% WPI 895 (93.5% whey protein).
  • the dried protein concentrate comprising calcium— depleted MPC and VVPC is prepared.
  • This dried protein concentrate is hydrated in water for 30 min at 60 °C. It should be appreciated that instead of beginning with dried protein concentrate, the hydrated protein concentrate could have been prepared by mixing dried/ wet calcium— depleted MPC and WPC (for example, wet calcium— depleted MPC and dry WPC or dry calcium— depleted MPC and wet WPC or wet calcium— depleted MPC and wet WPC).
  • Table 18 shows the ingredients used to make a whipped yoghurt.
  • Table 18 Ingredients for preparing a whipped yoghurt.
  • the protein solution is mixed at high speed in a Hobart mixer for five minutes.
  • the present invention provides concentrates and foams suitable for use in the preparation of foods, and particularly as substitutes for foaming ingredients such as egg white.
  • foaming ingredients such as egg white.

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Abstract

La présente invention concerne une composition moussante comprenant un caséinate dépourvu de calcium et une protéine du petit-lait dans laquelle, lorsqu'elle est hydratée, on peut fouetter le concentré de protéine de façon à générer une mousse ayant (a) de bonnes propriétés moussantes, (b) de bonnes propriétés thermodurcissables, ou (c) de bonnes propriétés moussantes et thermodurcissables. L'invention concerne également un procédé de fabrication d'une mousse comprenant les étapes consistant à (1) fournir une composition moussante comprenant un caséinate dépourvu de calcium et une protéine du petit-lait, (2) hydrater la composition moussante afin que la concentration de protéine dans la composition moussante hydratée soit comprise entre environ 15 % et environ 25 % en poids, et (3) fouetter la composition moussante hydratée de façon à générer une mousse.
PCT/NZ2010/000212 2009-10-22 2010-10-21 Produit laitier et procédé associé WO2011049472A1 (fr)

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CN2010800537717A CN102638997A (zh) 2009-10-22 2010-10-21 乳制品和方法
EP10825262A EP2490548A1 (fr) 2009-10-22 2010-10-21 Produit laitier et procédé associé
AU2010308648A AU2010308648A1 (en) 2009-10-22 2010-10-21 Dairy product and process
US13/095,794 US20120052160A1 (en) 2009-10-22 2011-04-27 Dairy product and process

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US20140087024A1 (en) * 2012-09-24 2014-03-27 Conagra Foods Rdm, Inc. Aerated nougat food product
WO2024180204A1 (fr) * 2023-03-01 2024-09-06 Société des Produits Nestlé S.A. Confiserie aérée

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EP3735132B1 (fr) * 2018-01-05 2022-04-20 DSM IP Assets B.V. Mousse comprenant du colza et des protéines laitières

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WO2012147046A1 (fr) * 2011-04-27 2012-11-01 Imtiaz Sithe Rizana Produit laitier et processus associé
US20140087024A1 (en) * 2012-09-24 2014-03-27 Conagra Foods Rdm, Inc. Aerated nougat food product
WO2024180204A1 (fr) * 2023-03-01 2024-09-06 Société des Produits Nestlé S.A. Confiserie aérée

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