Replacement of nonfat dry milk
AssigneeInternational Telephone and Telegraph Corporation
InventorsDavid J. Ash, John C. Colmey
Life of this patent
Estimating the term…
Abstract
A selected demineralized and partially delactosed whey is used as a substitute for nonfat dry milk in various food compositions. The selected whey has a predetermined ash to protein ratio of 0.01 to 0.3. Also, the selected whey can be combined with a modified starch to provide a satisfactory replacement for the nonfat dry milk constituent in baked goods.
Claims4
A method of preparing a food composition normally containing nonfat dry milk selected from the group consisting of cakes, biscuits, muffins, pancakes, donuts, and breads comprising replacing substantially all the nonfat dry milk requirement of said food composition with partially demineralized and partially delactosed whey solids in an amount to form 0.4 to 3.0 percent by weight of the composition and wherein said whey solids has an ash to protein ratio of 0.01 to 0.3.
A food composition normally containing nonfat dry milk selected from the group consisting of cakes, biscuits, muffins, pancakes, donuts, and breads comprising replacing said normal nonfat dry milk requirement of food composition with partially demineralized and partially delactosed whey solids to form 0.4 to 3.0 percent by weight of the composition and wherein said whey solids has an ash to protein ratio of 0.01 to 0.3.
Dependencies are inferred from the claim text.