Whipping composition of modified whey protein and additives

A - Human Necessities – 23 – C

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A23C 21/00 (2006.01) A23J 1/20 (2006.01) A23J 3/08 (2006.01) A23L 1/00 (2006.01)

Patent

CA 1107126

C-4737 NEW WHIPPING COMPOSITION OF MODIFIED WHEY PROTEIN AND ADDITIVES Abstract An improved whippable whey protein containing composition is provided comprising a whey protein containing product having at least 20% soluble whey protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof, the whey protein containing product being prepared by: a) ultrafiltration of cottage cheese whey; or b) adjusting the pH of a solution containing a whey protein to a value of from about 11 to about 13 thereafter reducing the pH to a value of from about 4 to about 6 to yield a water solution of a water soluble whey product and insoluble whey solids and separating the water soluble whey final product; or c) hydrolyzing the insoluble whey solids of step b) at a pH of between about 11 and about 13; or d) combining liquid whey with an effective amount of sodium lauryl sulfate to form a whey protein-sodium lauryl sulfate complex which precipitates from solution, followed by reducing the sodium lauryl sulfate content of the complex to less than 0.1% by weight based on the dry weight of the complex. The products prepared using the whey proteins of steps a), and b), can be used as egg albumen replacers in whipped products such as meringues, nougat candy and divinity candy. The products C-4737 using the whey proteins of steps c) and d) can be used in preparing cakes such as yellow or sponge cake.

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