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AssigneeStauffer Chemical Company
InventorsMary C. Concilio-Nolan, Pei K. Chang
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Reaction of sodium lauryl sulfate with whey proteins forms a sodium lauryl sulfate-whey protein complex. Treatment of the complex with base to bring it to a pH of either from about 5.0 to about 6.5 at a solids content of from about 5% to about 30%, by weight, and at a temperature of from about 0.degree. C. to about 5.degree. C. or a pH of from about 11 to about 13 at a solids content of from about 2.5% to about 10% and a temperature of from about 0.degree. C. to about 5.degree. C. produces a precipitate and supernatant solution. The supernatant can be used to make an egg white substitute, after reduction of its sodium lauryl sulfate content, whereas the precipitate is high in sodium lauryl sulfate and can be recycled for use as a starting reagent.
A process for treating a sodium lauryl sulfate-whey protein complex to form an egg white substitute with recovery of the sodium lauryl sulfate which comprises either (a) adjusting the pH and solids content of the solution containing the complex to from about 5.0 to about 6.5 and from about 5% to about 305 by weight, respectively, at a temperature of about 0.degree. C. to about 5.degree. C. or (b) adjusting the pH and solids content of the solution containing the complex to from about 11 to about 13 and from about 2.5% to about 10%, by weight, respectively, at a temperature of from about 0.degree. C. to about 5.degree. C. to thereby form a sodium lauryl sulfate-rich precipitate and a supernatant solution and separating the precipitate and supernatant solution.
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