Method of deflavoring whey protein using membrane...

Details Method of deflavoring whey protein using membrane... Method of deflavoring whey protein using membrane...

A - Human Necessities

23

J

A23J 3/08 (2006.01) A23C 9/14 (2006.01) A23C 9/142 (2006.01) A23C 9/144 (2006.01) A23C 21/00 (2006.01) A23J 1/20 (2006.01) B01D 61/14 (2006.01) B01D 61/42 (2006.01)

Patent

CA 2555560

Whey protein materials such as whey from cheese malting processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor. the membrane, leaving the retained whey protein material with improve flavor.

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