Milk replacer for baking containing isolated vegetable protein

Details Milk replacer for baking containing isolated vegetable protein Milk replacer for baking containing isolated vegetable protein

A - Human Necessities

23

C

99/61

A23C 21/04 (2006.01) A21D 2/26 (2006.01) A23C 21/08 (2006.01) A23J 3/08 (2006.01) A23J 3/16 (2006.01)

Patent

CA 1163495

MILK REPLACER FOR BAKING CONTAINING ISOLATED VEGETABLE PROTEIN Abstract of the Disclosure A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94 - 48% by weight dairy whey, 6 - 52% isolated vegetable protein, said slurry having a pH of 5.8 - 7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190 - 230°F for a period of time sufficient. to partially insolubilize the protein, followed by cooking and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

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