Cheese whey protein having improved texture, process for...

Details Cheese whey protein having improved texture, process for... Cheese whey protein having improved texture, process for...

A - Human Necessities

23

J

A23J 3/08 (2006.01) A23C 9/13 (2006.01) A23C 19/00 (2006.01) A23C 19/09 (2006.01) A23C 21/02 (2006.01) A23G 9/00 (2006.01) A23G 9/32 (2006.01) A23L 1/317 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2276089

The invention relates to a process for producing a modified cheese whey protein, including reacting a cheese whey protein with transglutaminase and comprising one or both of the following steps: (a) subjecting a cheese whey protein to an alkali treatment and/or a preheat treatment, prior to reacting the cheese whey protein with the transglutaminase; and/or (b) reacting the cheese whey protein with the transglutaminase under alkaline condition and/or while heating at a temperature that does not inactivate the transglutaminase. The modified cheese whey protein obtained by such a process has an excellent texture such as an excellent feeling during swallowing without a rough feeling and maintains its properties such as emulsifiability, foamability and water holding capacity. It can be used in a variety of foods.

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