EP0584156A1 - Produit contenant des proteines de lactoserum, procede pour sa production et son utilisation dans des aliments - Google Patents

Produit contenant des proteines de lactoserum, procede pour sa production et son utilisation dans des aliments

Info

Publication number
EP0584156A1
EP0584156A1 EP92910139A EP92910139A EP0584156A1 EP 0584156 A1 EP0584156 A1 EP 0584156A1 EP 92910139 A EP92910139 A EP 92910139A EP 92910139 A EP92910139 A EP 92910139A EP 0584156 A1 EP0584156 A1 EP 0584156A1
Authority
EP
European Patent Office
Prior art keywords
whey
denatured
process according
whey protein
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP92910139A
Other languages
German (de)
English (en)
Inventor
Yashavantkumar Jayasinh Asher
Martha Ann Mollard
Suzette Thomson
Terry J. Maurice
Karen B. Caldwell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lactalis Canada Inc
Original Assignee
Ault Foods Ltd
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 Ault Foods Ltd filed Critical Ault Foods Ltd
Publication of EP0584156A1 publication Critical patent/EP0584156A1/fr
Withdrawn legal-status Critical Current

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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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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; PREPARATION 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
    • 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
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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 whey protein concentrate and to food products, such as ice cream utilizing whey protein concentrate as an ingredient.
  • ice cream covers full fat ice cream, reduced fat ice cream, low fat ice cream and non-fat ice cream.
  • Whey is a by-product when cheese is produced from milk. After suitable pre-treatment well known to persons skilled in the art, milk is generally treated with a suitable culture to produce curd which is subsequently separated from the remaining liquid, namely dairy whey, and used to make cheese. It is known that whey contains useful proteins, generally known as dairy whey proteins. It is also known that the principal proteins in such whey are ⁇ -lactoglobulin and -lactalbumin. Other proteins include serum derived immunoglobulins. Proteose peptones are also present.
  • Such whey usually contains about 12% protein by weight on a total solids basis. It has become
  • WPC whey protein concentrate
  • the claimed process involves denaturing the proteins present in the whey to an extent of from 35%-70%; removing the non-fat whey constituents from the other contents by
  • the objective is to denature all heat denaturable proteins in the whey and this is reflected in the severe heat treatment required, such as using a temperature of 95°C-100oC for a period of from 10 to 30 minutes or a temperature of 120°C-160°C for from 5 to 120 seconds. This results in a coagulated product containing particles.
  • Whey protein concentrate has been used as an
  • the whey protein concentrate tends to cause coagulation of the ice cream mix while it is being pasteurized, with the result that ice cream production has to be shut down to enable the coagulated material to be removed.
  • the whey protein concentrate used has been whey protein concentrate of a conventional kind, namely with at least most, and preferably all, of its protein in the natural state, i.e. undenatured.
  • undenatured whey protein can also cause problems, e.g. undesirable gelling during use.
  • denaturation of the whey protein in the whey protein concentrate is controlled during its production so as to be at least about 50% but less than 90% relative to the said proteins in the raw milk and more preferably from about 60 to about 80%, and more preferably 65 to 75%, when measured by the method described at the end of this specification.
  • the prior art problem of coagulation during ice cream production arises.
  • the ice cream product may have a somewhat sticky, gummy mouth feel which may be unacceptable to some consumers.
  • the present invention provides a process wherein ultrafiltered whey containing substantially undenatured whey protein is subjected to a controlled heating regimen comprising heating at a temperature of less than 90oC for a period of time sufficient to heat denature not less than about 50% but not more than 90% of said heat denaturable protein to produce a whey protein product.
  • the present invention provides a process for preparing a whey protein product comprising:
  • ultrafiltration step to form a retentate containing whey proteins and a permeate containing a major part of the lactose; and b) subjecting the retentate to a controlled heating regimen comprising heating at a temperature of less than 90oC for a period of time sufficient to heat denature not less than about 50% but not more than about 90% of said heat denaturable proteins to produce a whey protein product.
  • the present invention provides a process for preparing whey protein concentrate comprising pasteurizing raw milk with resultant denaturation of some whey protein, forming curds in said milk, removing the curds from the remaining whey, subjecting the whey to an ultrafiltration step to remove lactose as permeate, subjecting the ultrafiltered whey retentate to heat treatment to denature further whey protein to cause a total of at least about 50% but not more than 90% of the whey protein to be denatured relative to the raw milk, and concentrating the heat treated whey to produce whey protein concentrate.
  • Control of the heating regimen or heat treatment that is the temperature and associated time period, is very important if the product having the desired organoleptic properties is to be achieved.
  • a temperature lower than about 75°C has been found unsuitable bearing in mind that heating periods of greater than say 60 seconds, preferably 30 seconds are to be avoided. Consequently, it is
  • the ultrafiltered whey be treated at a temperature of from about 75 to 85°C, especially 78 to 82oC for a period of from 5 to 30 seconds. It has been found that a temperature of about 80oC ⁇ 0.5 for a time period from 10 to 20 seconds is advantageous.
  • the heat treatment may be effected in any suitable equipment for example, plate or coil heat exchanger or the equivalent. The specific characteristic of the equipment are a factor in determining the optimum temperature/time regimen to be used.
  • temperatures used to denature the whey proteins according to the present invention are low compared to prior process and hence the regimen is more moderate or gentle resulting in a
  • substantially undenatured proteins at a temperature of not more than 90oC, and preferably, more than 75oC.
  • the product may be concentrated and hence be a "WPC". It may be used in a liquid or slurry form or dried by usual techniques such as spray drying. The dried product is readily redispersed in water with no loss of the desired characteristics . It is preferred that not less than 60% but not more than 80%, and especially about 65 to 75%, and most preferably 68 to 72% of the heat denaturable proteins, have been denatured in the process.
  • ultrafiltration step and prior to heat treatment preferably has a total solids content of from 5 to 15%, especially 7 to 11% and advantageously 8 to 10%.
  • the present invention provides a whey protein product comprising temperately denatured whey protein, which is denatured to not less than about 50% and to not more than about 90% based on a total amount of heat-denaturable proteins contained in raw milk.
  • the protein product of the invention in dry form preferably contains from 30 to 65% whey proteins, partially temperately denatured as detailed herein. Lactose content will generally be in the range of from about 25 to 55%.
  • the product of the present invention is a partially denatured whey protein useful in a variety of food
  • whey protein concentrate used in ice cream production should initially have at least most of its protein in the undenatured state in order to produce acceptable ice cream.
  • ⁇ -lactoglobulin and ⁇ -lactalbumin when the denaturation is as specified in the present invention.
  • the ratio of ⁇ -lactoglobulin to ⁇ -lactalbumin is not affected by being treated according to the present invention.
  • raw milk as the basic starting material since the invention may be carried out in a cheese making plant where the whey is produced. However, it may be convenient in other instances to use earlier produced whey provided it is of the desired quality.
  • starting whey substrate may vary, being a natural product and produced by a variety of processes, it is extremely important that it be of a high quality if the desired product is to be achieved.
  • the whey should preferably be fresh, substantially uncoloured and preferably has been passed through fine savers.
  • it may be a by-product of the production of brick, Cheddar or farmer's cheese but preferably mozzarella.
  • Preferred characteristics of the whey are as follows: a) a minimum unadjusted pH of at least 6, not more than 6.5, preferably from 6.25 to 6.35; b) a titratable addity of from 0.10 to 0.20%, preferably 0.13 to 0.15%;
  • c) must not contain a significant amount of non-heat denaturable rennet which has been found to produce off flavours; d) only heat denaturable enzymes may be present, and especially, no non-heat denaturable lipase may be present, this emanating for example, from parmesan cheese production;
  • antifoaming or de-foaming agents or titanium dioxide should be excluded.
  • a starting whey substrate which is a combination of two or more types of whey for example, a mixture of mozzarella and Cheddar whey.
  • raw milk means untreated milk from which a specific substantially undenatured whey protein is derived.
  • raw milk means untreated milk from which a specific substantially undenatured whey protein is derived.
  • whey proteins relative to raw milk are denatured.
  • the whey protein product of the present invention may be used in the production of full fat or reduced fat ice cream or in the production of low or non-fat ice cream and other food products such as yoghurt, sour cream, white sauces, salad dressing, pudding, milk shakes, soft serve ice cream, mayonnaise and other applications where a protein content is required, such as cheese, etc. It is essentially a functional heat "tempered” product in contrast to prior art undenatured or denatured whey protein products. It has improved organoleptic properties as well as a reduced tendency to cause excessive gelling or form lumps or the like when admixed with other food components, e.g. during the production of ice cream.
  • Figure 1 is a schematic view of a
  • Figure 2 is a schematic view of a
  • Figure 3 is a schematic view of a.
  • Figure 4 is a schematic view of a
  • raw milk at a temperature of from about 3 to about 6oC is preheated in a preheating step 10 to a temperature of from about 43 to about 49oC and then passed to a fat separation step 12 where some fat is separated, the actual amount depending upon the type of cheese to be produced.
  • the preheated fat-reduced milk is then pasteurized in a pasteurization step 14 at a
  • the pasteurized fat-reduced milk then passes to a curd forming step 16 where lactic culture is injected and rennet is added in known manner and the contents are cooked and cut to produce curd.
  • the resultant curd/whey slurry is pumped to curd removal step 18 where raw whey is drained off at a
  • the curd is subsequently processed into cheese, in this case mozzarella cheese, in any desired manner.
  • the protein in the whey is from about 5 to about 10% denatured, relative to the raw milk, most of the denaturation having occurred when the milk was pasteurized in the pasteurization step 14.
  • the whey having a pH of about 6.i solids content of about 6% from curd removal step i8 is pumped to pasteurization step 20 where further pasteurization occurs at a temperature of about 74oC for about 30 seconds, with subsequent cooling to a temperature of from about 50 to about 52oC.
  • This treatment causes further denaturation of the protein such that the protein is then from about 10 to about 15% denatured relative to the raw milk. It will be appreciated that pasteurization steps are carried out for practical handling reasons and to ensure retention of whey quality. In other plant configurations they may not be needed.
  • the pasteurized whey is pumped to an
  • ultrafiltration step 22 where the whey is ultrafiltered with a membrane having a nominal molecular weight cut-off of 5,000 (such as a KOCHXL-1000 TM by KOCH Membrane Systems Inc., Wilmington. MA, U.S.A.
  • a membrane having a nominal molecular weight cut-off of 5,000 such as a KOCHXL-1000 TM by KOCH Membrane Systems Inc., Wilmington. MA, U.S.A.
  • ultrafiltration step 20 may be used as desired. Most of the lactose in the whey will be in the permeate.
  • the retentate namely ultrafiltered whey with a pH of 6.1 and about 9% total solids by weight, is pumped to a heat treatment step 24 where it is subjected to treatment in a plate heat exchanger (made by APV) at a temperature of about 80oC for about 17 seconds. Further and by far the most denaturation occurs during this stage such that the protein in the whey is from about 60 to about 80%
  • the pasteurized ultrafiltered whey proceeds to a concentration step 26 where evaporation is carried out at a temperature of about 69oC under a vacuum of about 23 inches Hg to concentrate the total solids content to from about 30 to about 32% by weight.
  • concentration step 26 the whey protein concentrate (WPC) is cooled to about 6°C in a cooling step 28, and may be used in its liquid form.
  • the product was also spray dried for use in its dry form.
  • Lactose in all cases constituted about 50 to 55% of the total solids.
  • the product denoted by " ⁇ " was diluted to a total solids content of 15.39 and heated at 120oC for 60 seconds.
  • the resulting protein product was effectively completely denatured giving a protein denaturation value of >70% (PM) and had coagulated and contained readily discernible particles. It was clearly totally unacceptable under the criteria of the present invention.
  • the denaturation of the whey protein concentrate produced in accordance with the process described above can be controlled so as to be at a value in accordance with the invention by varying the temperature and/or time in the heat treatment step 24 within limits as described above.
  • This product was used in its fluid form.
  • Example A when Example A was repeated but with a temperature regimen of 74oC for 16 seconds and a drier temperature of about 71°C, protein denaturation in the resulting dry product was only 12 to 18% (PM). (The difference in drier temperature was not found to be significant.)
  • the product of the present invention at say the 2% by weight level based on the total composition, replaces part of the butter or vegetable oil component as well as allowing reduced levels of starch, since the product assists in the creation of a smooth sauce product.
  • the use of the product of the invention allows a reduction of fat content, and assists, via its gelling properties, in obtaining the desired "body” in the yoghurt.
  • a sample sour cream utilizing the WPC of the present invention is as follows: 1% Fat Sour Cream
  • the denatured whey protein product of the present invention can be used to advantage in many food applications, due in part to its ability to at least partially replace the fat or the like component and to assist in providing body, properties which are demanded by many food items.
  • a process for preparing 0% fat ice cream in accordance with a preferred embodiment of the invention includes blending liquid sweetener, namely high fructose corn syrup, and water in a blending step 30.
  • the resultant blend from blending step 30 is then blended with a first dry blend in a blending step 32, the first dry blend comprising skim milk solids, sweeteners, namely corn syrup solids and dry sugar, and bulking agents, namely tapioca starch and maltodextrin.
  • the resultant blend from blending step 32 is blended with a second dry blend in blending step 34, the second dry blend comprising stabilizers, namely guar gum, carrageenan, locust bean gum, micro-crystalline cellulose gum,
  • emulsifiers namely mono-diglycerides.
  • stabilizers and emulsifiers from blending step 34 is then blended in a blending step 36 with whey protein concentrate from the process described with reference to Figure 1 to form an ice cream mix.
  • the ice cream mix from blending step 36 is pasteurized in a pasteurization step 38 at about 78oC for about 10 minutes and is then homogenized in a two-stage homogenization step 40.
  • the first stage is carried out at a pressure of about 2500 p.s.i. and the second stage is carried out at a pressure of about 800 p.s.i.
  • homogenized blend is then cooled in a cooling step 42 to about 4oC, and the cooled blend is then aged for about 24 hours in an aging step 44.
  • the aged blend is passed to a flavouring step 46 where appropriate flavouring is added, and the flavoured blend is frozen and whipped with an overrun (i.e. increase in volume due to air content) of from about 40 to about 80% in a freezing step 48 to produce 0% fat ice cream which is then extruded from the freezing step 48 at about -6oC.
  • the ice cream is then hardened in a hardening step 50 until a core temperature (in a two litre container) of about -18°C is reached, this being in about 2 hours.
  • preferred ranges of the ingredients for 0% fat ice cream are as follows:
  • the liquid blend is blended in a Lanco blender for two minutes at a speed of i300 r.p.m.
  • the first dry blend is then added slowly and blending is carried out for a further 5 minutes at the same speed.
  • the second dry blend is then added and further blending is carried out for 5 minutes at the same speed.
  • the speed is then reduced to 400 r.p.m., and the whey protein concentrate is added and further blending carried out for 2-3 minutes.
  • the resultant blend is then treated in the manner described above with reference to Figure 2.
  • a process for preparing 1% fat (by weight) ice cream in accordance with a preferred embodiment of the invention includes blending liquid sweeteners, a dairy fat source such as cream and/or butter fat and water in a blending step 52, the liquid sweeteners comprising liquid sugar, liquid corn syrup solids and high fructose corn syrup.
  • the resultant blend from blending step 52 is blended with a dry blend in a blending step 54, the dry blend comprising skim milk solids and stabilizers, namely guar gum, carrageenan, locust bean gum and micro-crystalline cellulose gum.
  • the resultant blend of dairy ingredients (including fat), sweeteners and stabilizers from blending step 54 is then blended in a blending step 56 with whey protein concentrate from the process described with reference to Figure 1 to form an ice cream mix.
  • the ice cream mix from blending step 56 is pasteurized in a pasteurization step 58 at a temperature of about 82oC for about 32 seconds and is then homogenized in a two-stage homogenization step 60.
  • the first stage is carried out at a pressure of about i800 p.s.i. and the second stage is carried out at a pressure of about 700 p.s.i.
  • the homogenized blend is then cooled in a cooling step 62 to about 4oC.
  • the cooled blend is then aged for about 24 hours in an aging step 64.
  • the aged blend then passes to a flavouring step
  • a hardening step 70 where appropriate flavour is added and the flavoured blend is frozen and whipped with an overrun of from about 40 to about 80% in a freezing step 68 to produce 1% fat ice cream which is then extruded from freezing step 68 at about -6oC.
  • the 1% fat ice cream is hardened in a hardening step 70 until a core temperature (in a two litre container) of about -18oC is reached, this being in about 2 hours.
  • ingredients for 1% (by weight) fat ice cream are as follows:
  • the liquid blend is blended in a Lanco blenderor about 5 minutes at a speed of about 1300 r.p.m.
  • the dry blend is then added and further blending carried out for about 5 minutes at the same speed.
  • the speed is then reduced to about 400 r.p.m., the whey protein concentrate is added and further blending carried out for 2-3 minutes.
  • the resultant blend is then processed in the manner described above with reference to Figure 3.
  • a process for preparing ice cream with 7% (by weight) and higher amounts of fat includes blending liquid ingredients and water in a blending step 72, the liquid ingredients comprising liquid sugar, liquid corn syrup solids, whey solids, milk solids non fat, and a dairy fat source such as cream and/or butter fat.
  • the resultant blend from blending step 72 is blended with a dry blend of stabilizers and emulsifiers in a blending step 74, the stabilizers being carrageenan, locust bean gum, guar gum and micro-crystalline cellulose gum, and the emulsifiers being polysorbate 80 and
  • the blend of dairy ingredients, sweeteners, stabilizers and emulsifiers from blending step 74 is then blended in a blending step 75 with whey protein concentrate from the process described with reference to Fig. 1 to form an ice cream mix.
  • the ice cream mix from blending step 76 is pasteurized in a pasteurization step 76 at about 81oC for about 32 seconds and is then homogenized in a two stage homogenization step 78.
  • the first stage is carried out at a pressure of about 1500 p.s.i., and the second stage is carried out at a pressure of about 700 to 800 p.s.i.
  • the homogenized blend is then cooled in a cooling step 80 to about 4oC, and the cooled blend is aged for about 24 hours in a aging step 82.
  • the aged blend is passed to a flavouring step 84 where appropriate flavouring is added, and the flavoured blend is frozen and whipped with an overrun of from about 30 to about i10% in a freezing step 86 to produce ice cream with 7% fat or higher (for example up to about 20% fat) which is then extruded from freezing step 86 at about -6oC.
  • the ice cream is hardened in a hardening step 88 until a core temperature (in a two litre container) of about -18oC is reached, this being in about 2 hours.
  • preferred ranges of the ingredients for ice cream with 7% (by weight) fat or higher are as follows: Per Cent Solids
  • Polysorbate 80 0 to 0.1
  • denaturation of protein refers to any conformational change in the three
  • This method involves measuring the protein which remains in solution after a mechanical separation of the precipitated (denatured) portion.
  • the denaturation of the sample in question is associated with a processing step such as a high heat treatment.
  • the reference could simply be the sample prior to high heat treatment.
  • the reference sample is centrifuged to separate out the precipitated proteins.
  • the protein which remains in solution is quantified by UV spectroscopy.
  • the reference is then completely heat denatured and precipitated proteins are separated by centrifugation. Again, the protein which remains in solution is quantified by UV spectroscopy.
  • the sample in question is then centrifuged and the protein in solution is measured by UV spectroscopy.
  • a relative percent denaturation can be calculated.
  • the amount of UV radiation which a sample absorbs is a function of the concentration of the absorbing components within the sample. This relationship is linear and can be expressed in terms of the Beer-Lambert law.
  • the absorbances of the aromatic amino acids, tyrosine and tryptophan in the region of 280 nm are used to characterize the concentration of protein in solution.
  • ⁇ -lactoglobulin and ⁇ -lactalbumin contain these amino adds in different proportions.
  • Both tyrosine and tryptophan absorb in the 280 nm range.
  • the broad peak which is seen in this region is therefore a composite of absorption peaks of these two amino acids.
  • the two peaks can be viewed separately by looking at the first derivative of the wavelength scan.
  • Pure solutions of LA and ßLG are used to determine the extinction coefficients of each of these proteins.
  • Accurately prepared mixtures containing different ratios of the two proteins are used to determine composite extinction coefficients for blends.
  • the percent denaturation is determined by the following equation.
  • the fundamental basis for the degree of denaturation of the denatured protein products of the present invention is the amount of undenatured whey proteins in the milk, from which the whey treated according to the present invention is produced.
  • the optical calculation may be used on the whey to be treated but a correction factor must be applied. If necessary, the above theoretical value may be used.
  • This method does not involve any hazardous chemicals. Proper care should be exercised when using the superspeed centrifuge.
  • Extinction Coefficients a) Accurately prepare 0.1% (w/w) solutions (25 ml of each) of pure LA and BLG. b) Using these solutions, accurately prepare a minimum of 6 composite samples of varying protein ratios. c) Set up the parameters of the UV
  • LA/ßLG a + [b ⁇ (A 293nm /A 286nm )] n determine: a, b, and n
  • the percentage denaturation specified in the present invention is the percentage denaturation relative to raw milk from which the undenatured starting whey proteins originate.

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  • Engineering & Computer Science (AREA)
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  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
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  • Peptides Or Proteins (AREA)

Abstract

Produits contenant des protéines de lactosérum dont une partie desdites protéines pouvant être dénaturée par la chaleur est dénaturée par un procédé de chauffage contrôlé. Ces produits présentent des caractéristiques organoleptiques améliorées et sont utiles dans la production de toute une variété de produits alimentaires, en particulier de produits laitiers tels que les crèmes glacées.
EP92910139A 1991-05-16 1992-05-19 Produit contenant des proteines de lactoserum, procede pour sa production et son utilisation dans des aliments Withdrawn EP0584156A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US70085691A 1991-05-16 1991-05-16
US700856 1991-05-16

Publications (1)

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EP0584156A1 true EP0584156A1 (fr) 1994-03-02

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EP92910139A Withdrawn EP0584156A1 (fr) 1991-05-16 1992-05-19 Produit contenant des proteines de lactoserum, procede pour sa production et son utilisation dans des aliments

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EP (1) EP0584156A1 (fr)
JP (1) JPH06507312A (fr)
AU (2) AU1750892A (fr)
CA (1) CA2046741C (fr)
WO (1) WO1992020239A1 (fr)

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WO1993002567A2 (fr) * 1991-08-01 1993-02-18 Ault Foods Limited Procedes et produits a base de lactoserum et de creme glacee
DE4313014A1 (de) * 1992-06-10 1993-12-16 Danmark Protein A S Videbaek Teildenaturiertes Molkenproteinprodukt
FI970921A7 (fi) * 1995-07-04 1997-04-07 Snow Brand Milk Products Co Ltd Prosessoitu heraproteiini
US5858441A (en) * 1995-08-31 1999-01-12 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread
US6635302B1 (en) 1998-11-20 2003-10-21 The Pillsbury Company Milk protein dispersions
DE19906379B4 (de) * 1999-02-16 2006-05-18 Huss, Manfred Herstellung eines aggregierten Molkenproteinprodukts
CA2395326A1 (fr) * 1999-12-23 2001-07-05 Niranjan Chhotalal Mehta Procede de fabrication d'un dessert laitier glace
NZ523394A (en) * 2002-12-24 2006-03-31 New Zealand Dairy Board Dairy protein processing and applications thereof
DE102012216990A1 (de) 2011-09-21 2013-03-21 Hochschule Anhalt (Fh) Verfahren zur Mikropartikulierung von Molkeneiweiß
EA029154B1 (ru) * 2012-02-06 2018-02-28 Арла Фудс Амба Низкобелковое замороженное кондитерское изделие
CN103859025B (zh) * 2014-03-22 2016-07-06 吉林大学 人参皂甙微胶囊酸奶及其制备方法
US10390545B2 (en) 2014-06-30 2019-08-27 Nisshin Seifun Group Inc. Method for concentrating particular component in powder
CN107205412A (zh) * 2015-01-23 2017-09-26 古德曼菲尔德新西兰有限公司 包含乳源的变性渗余物的乳基组合物

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CH630243A5 (fr) * 1978-05-11 1982-06-15 Nestle Sa Procede de recuperation des proteines du lactoserum.
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Also Published As

Publication number Publication date
AU6082696A (en) 1996-10-03
WO1992020239A1 (fr) 1992-11-26
CA2046741C (fr) 1999-06-29
JPH06507312A (ja) 1994-08-25
AU1750892A (en) 1992-12-30
CA2046741A1 (fr) 1992-11-17

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