Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production
AssigneeArla Foods Amba
InventorsTorben Jensen, Ulrik Hansen
Life of this patent
Estimating the term…
Abstract
The present invention pertains to a new type of food ingredient containing a combina-tion 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, yo-ghurt-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.
Claims18
A dry food ingredient 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 protein, and
- acid-gellable whey protein aggregates having a particle size in the range of 0.02-0.5 micron (referred 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.
A method of producing a whey protein-based yoghurt-like product comprising
- a) providing a liquid premix comprising:
- a total amount of protein of at least 7% (w/w),
- a combination of:
- type A particles in an amount of at least 20% (w/w) relative to the total amount of protein
- 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 protein of the premix is whey protein
- b) optionally, 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) packaging a yoghurt-like product derived from the acidified premix.
A whey protein-based yoghurt-like product comprising:
- a total content of protein of at least 7% (w/w), and
- a combination of:
- type A particles in an amount of at least 20% (w/w) relative to the total amount of protein
- type B particles 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.
Use of a combination of type A particles and type B particles as ingredient in the production of an acidified dairy product, such as e.g. a whey protein-based yoghurt-like product.
Dependencies are inferred from the claim text.