PROCESS FOR INCORPORATING WHEY PROTEINS INTO FOODSTUFFS

The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey protei ns below their isoelectric pH, optionally forming a whey protein-stabilized fat ty emulsion by blending and homogenizing said acidified solution of...

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Bibliographische Detailangaben
Hauptverfasser:	WOLFSCHOON, ALAN F, SPIEGEL, THOMAS L
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey protei ns below their isoelectric pH, optionally forming a whey protein-stabilized fat ty emulsion by blending and homogenizing said acidified solution of whey protei ns with one or more fats, heat-treating said acidified solution or whey protein - stabilized fatty emulsion and blending same with a foodstuff base to from a foodstuff, and optionally blending and incubating the food stuff with a transglutaminase.