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NZ731329B2 - Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production - Google Patents

Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production

Info

Publication number
NZ731329B2
NZ731329B2 NZ731329A NZ73132915A NZ731329B2 NZ 731329 B2 NZ731329 B2 NZ 731329B2 NZ 731329 A NZ731329 A NZ 731329A NZ 73132915 A NZ73132915 A NZ 73132915A NZ 731329 B2 NZ731329 B2 NZ 731329B2
Authority
NZ
New Zealand
Prior art keywords
particles
type
protein
whey protein
amount
Prior art date
Application number
NZ731329A
Other versions
NZ731329A (en
Inventor
Ulrik Toft Hansen
Torben Jensen
Original Assignee
Arla Foods Amba
Filing date
Publication date
Application filed by Arla Foods Amba filed Critical Arla Foods Amba
Priority claimed from PCT/EP2015/076703 external-priority patent/WO2016075332A1/en
Publication of NZ731329A publication Critical patent/NZ731329A/en
Publication of NZ731329B2 publication Critical patent/NZ731329B2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention pertains to a new type of food ingredient containing a combination of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yoghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.

Claims (18)

1. A dry food ient comprising: - a total amount of protein of at least 30% (w/w), - a combination of: - insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) in an amount of at least 20% (w/w) relative to the total amount of n, and - acid-gellable whey n aggregates having a particle size in the range of 0.02-0.5 micron red to as type B particles) in an amount of at least 10% (w/w) relative to the total amount of protein, - optionally, carbohydrate, and - optionally, fat and wherein at least 90% of the protein is whey protein.
2. The food ingredient ing to claim 1, wherein at least 95% of the protein is whey protein.
3. The food ingredient according to claim 1 or 2, comprising type A particles in an amount of at least 30% (w/w) relative to the total amount of protein.
4. The food ingredient according to any one of the preceding claims, comprising type B particles in an amount of at least 15% (w/w) relative to the total amount of protein.
5. The food ingredient according to any one of the preceding claims, wherein the combination of particles comprises composite particles containing both type A particles and type B particles.
6. The food ingredient according to any one of the preceding , comprising: - a first dry composite particle population comprising type A particles but substantially no type B particles, and - a second dry composite particle population comprising type B particles but substantially no type A particles.
7. A method of ing the food ingredient ing to any one of claims 1-6, the method comprising the steps of: 1) providing a source A comprising ble whey protein particles having a particle size in the range of 1-10 micron (type A particles) in an amount of at least 20% (w/w) relative to the total amount of protein, and 2) providing a source B comprising acid-gellable whey protein aggregates having a le size in the range of 0.02-0.5 micron (type B particles) in an amount of at least 10% (w/w) relative to the total amount of protein, 3) optionally, providing one or more additional ingredients, 4) combining source A, source B and optionally also the one or more additional ingredients to obtain the food ient, and 5) packaging the food ingredient.
8. A method of producing a whey protein-based yoghurt-like product sing a) providing a liquid premix comprising: - a total amount of protein of at least 7% (w/w), - a combination of: - insoluble whey protein particles having a particle size in the range of 1-10 micron (type A particles) in an amount of at least 20% (w/w) relative to the total amount of protein - acid-gellable whey protein aggregates having a particle size in the range of 0.02-0.5 micron (type B particles) in an amount of at least 10% (w/w) relative to the total amount of protein, - water, - optionally, carbohydrate and wherein at least 90% (w/w) of the n of the premix is whey protein b) ally, homogenising the premix, c) heating the premix to a temperature of least 72 degrees C for a duration of at least 15 seconds and subsequently cooling the premix to a temperature below 50 degrees C, d) contacting the cooled premix with an acidifying agent and allowing the acidifying agent to acidify the premix to a pH of at most 5.0, e) ing a yoghurt-like t derived from the acidified premix.
9. The method according to claim 8, wherein the source of the type A particles and the type B particles is a dry food ingredient according to any one of claims 1-6.
10. The method according to claim 8, n the source of the type A particles and the type B particles are provided by two different sources.
11. The method according to any one of claims 8 - 10, n the premix comprises type A particles in an amount of at least 30% (w/w) relative to the total amount of protein.
12. The method according to any of the claims 8 - 11, wherein the premix ses type B particles in an amount of at least 15% (w/w) relative to the total amount of protein.
13. A whey protein-based yoghurt-like product comprising: - a total content of protein of at least 7% (w/w), and - a combination of: - insoluble whey protein particles having a particle size in the range of 1-10 micron (type A particles) in an amount of at least 20% (w/w) relative to the total amount of protein - acid-gellable whey protein ates having a particle size in the range of 0.02-0.5 micron (type B les) in an amount of at least 10% (w/w) relative to the total amount of protein, and wherein at least 90% (w/w) of the protein is whey protein.
14. A whey protein-based yoghurt-like product according to claim 13, wherein the yoghurt-like product is a stirred-type yoghurt-like product or a set-type yoghurt-like product.
15. The whey protein-based yoghurt-like product according to claim 13 or 14 wherein the whey protein-based yoghurt-like product is a heat-treated whey protein-based tlike product.
16. Use of a combination of insoluble whey protein les having a particle size in the range of 1-10 micron (type A particles) and acid-gellable whey protein aggregates having a particle size in the range of 0.02-0.5 micron (type B particles) as an ingredient in the production of an acidified dairy t wherein the type A particles are used in an amount of at least 20% (w/w) relative to the total amount of n of the acidified dairy product, and the type B particles are used in an amount of at least 10% (w/w) relative to the total amount of protein of the acidified dairy product.
17. Use according to claim 16, wherein the acidified dairy product is a whey proteinbased yoghurt-like product.
18. Use according to claim 17, wherein the whey protein-based yoghurt-like product has a total protein content of at least 7% (w/w), and preferably of at least 10% (w/w).
NZ731329A 2015-11-16 Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production NZ731329B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14193363 2014-11-14
PCT/EP2015/076703 WO2016075332A1 (en) 2014-11-14 2015-11-16 Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production

Publications (2)

Publication Number Publication Date
NZ731329A NZ731329A (en) 2022-11-25
NZ731329B2 true NZ731329B2 (en) 2023-02-28

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