Whey-contaiing food product and method of deflavoring whey protein

Abstract

Whey protein materials such as whey from cheese making 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 to about 12 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.

Description

[0001] The present application is a continuation-in-part application of U.S. patent application Ser. No. 09 / 939,500, filed Aug. 23, 2001, which was based on, and claimed benefit of, U.S. Provisional Application Ser. No. 60 / 250,228, filed on Nov. 30, 2000, both of which are hereby incorporated by reference.BACKGROUND OF THE INVENTION [0002] This invention relates generally to the processing of whey protein-containing materials for use in various food products. More particularly, the invention relates to a method of deflavoring whey protein materials in order to make them acceptable in a wide range of foods. [0003] In recent years, whey proteins have become widely used in food products, for the health benefits to be obtained from their use. For example, studies suggest that whey proteins may provide a variety of health benefits such as anti-hypertension activity, immune system enhancement, antimicrobial activity, intestinal health enhancement, and oral hygiene activity. In some applic...

AI Technical Summary

Benefits of technology

[0009] The deflavored whey protein materials prepared by the present methods are ideally suited for use in dairy and non-dairy beverages, smoothies, health drinks, confectionary type products, nutritional bars, cheeses, cheese analogs, dairy and non-dairy yogurts, meat and meat analog products, cereals, baked products, snacks, and the like. Preferably the acidic deflavored whey protein is used in acidic food products and the basic deflavored whey protein is used in neutral and basic food products. Thus, by proper selection, one can avoid destabilizing the deflavored whey protein associated with passing it through its isoelectric point.

[0010] The present invention provides methods for deflavoring whey proteins. In addition to the removal of off-flavors, the present invention also allows the efficient removal of lactose, thereby allowing concentration of the whey proteins to high levels. Typically whey protein contains about 70 to about 80 percent (dry basis) lactose. Generally, levels of lactose less than about 15 percent (dry basis) can be obtained in the deflavored whey protein. By extensive ultrafiltration / difiltration (i.e., greater than 5 wash cycles and typically in the range of about 6 to 7 wash cycles), the level of lactose can be reduce to less than about 99 percent (dry basis). Moreover, the deflavored whey protein materials can be prepared containing greater than about 50 percent protein (on a dry basis), and preferably about 65 to about 95 percent protein; obtaining higher levels of protein (generally greater than about 85 percent) require extensive ultrafiltration / diafiltration. Thus, it becomes possible to incorporate whey protein in conventional food products at sufficiently high levels (generally sufficient to provide about 2.5 to about 20 g whey protein per single serving size (generally about 25 to about 100 g for solid food products and about 100 to about 300 ml for liquid food products)) to provide health benefits of whey protein. Prior to this invention, incorporation whey proteins at such levels generally resulted in significant off-flavors and, therefore, only very limited acceptance by consumers. Moreover, the removal of lactose may allow the use of such food products by lactose-intolerant consumers; generally, in such cases, at least about 95 percent of the lactose should be removed.

[0012] In another aspect (herein termed the “basic mode of operation”), the invention includes adjusting the pH to the range of about 8.5 to about 12 with an alkali such as sodium, potassium or calcium hydroxides to maintain the solubility of the whey protein content and release the flavor compounds, making it possible to separate such compounds by ultrafiltration. Importantly, the pH in this basic mode of operation is also controlled within the range of about 8 to about 12 during the ultrafiltration process.

[0013] In another aspect (herein termed the “acidic mode of operation”), the invention includes adjusting the pH to the range of about 2.5 to about 4 with an edible acid (e.g., citric acid, acetic acid, lactic acid, malic acid, ascorbic acid, fumaric acid, adpidic acid, phosphoric acid, sodium hydrogen sulfate, and the like) to maintain the solubility of the whey protein content and release the flavor compounds, making it possible to separate such compounds by ultrafiltration. The preferred edible acids for use in this acidic mode of operation include phosphoric acid, citric acid, and malic acid. Importantly, the pH in this acidic mode of operation is also controlled within the range of about 2.5 to about 4 during the ultrafiltration process.

[0014] Native whey proteins (i.e., undenatured) are generally soluble over a wide range of pH values. Denaturing of such protein, as often occurs during processing (e.g., cheese manufacture, pasteurization, elevated temperature, ultrafiltration, and the like) have decrease solubility (especially around the isoelectric point of about 7.4). Maintaining the pH of the deflavored whey protein in essentially the same range as its ultimate use in a food product allows the maintenance of desired solubility. Using a deflavored whey protein prepared using the basic mode of operation in a neutral or basic food product and using a deflavored whey protein prepared using the acidic mode of operation in an acidic food products avoids modifying the pH of the deflavored whey protein (and passing it through its isoelectric point) and thereby provides maximum solubility in the food product.

Problems solved by technology

Prior to this invention, incorporation whey proteins at such levels generally resulted in significant off-flavors and, therefore, only very limited acceptance by consumers.

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