Whey-based compositions and methods of preparing and using same

Details Whey-based compositions and methods of preparing and using same Whey-based compositions and methods of preparing and using same

A - Human Necessities

23

G

99/139

A23G 1/00 (2006.01) A23C 21/00 (2006.01) A23L 1/234 (2006.01)

Patent

CA 1110911

Abstract of the Disclosure A material useful as a flavor extender or flavoring agent is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110-200°C. for up to about 30-60 minutes, followed by cooling and dry- ing the resulting pressure-cooked whey solids. The result- ing processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee. -1-

311218

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