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OwnerKaoru Sato, Hiroshi Imai +2inventors
InventorsKaoru Sato, Hiroshi Imai, Masakazu Horikawa, Masami Kawanari
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A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55° C. to 120° C. for 1 to 120 minutes. A process is provided for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The shelf life of the processed whey protein is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity.
A processed whey protein with an increased shelf life comprising a partially heat-denatured whey protein and a casein protein.
A process for preparing a processed whey protein comprising adding a casein protein to an aqueous solution of a non-denatured whey protein and heating the solution to partially heat-denature the non-denatured whey protein.
A process for preparing a processed whey protein comprising preparing an aqueous solution of a partially heat-denatured whey protein by heating an aqueous solution of a non-denatured whey protein and adding a casein protein to this solution.
A powder exhibiting excellent gelling properties when dissolved in water, which is prepared by drying a solution containing a partially heat-denatured whey protein and a casein protein.
Dependencies are inferred from the claim text.