Blends of egg albumen and whey protein having improved gel strength
AssigneeNutrisearch Company
InventorPei K. Chang
Life of this patent
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Abstract
A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time the heat history of the dry egg albumen has remained above about 55.degree. C. said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteurization, the blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein.
Claims11
A process for preparing a dried blend of a pasteurized egg albumen and whey protein-containing composition which exhibits improved gel strength, said dried blend comprising the steps of
- (1) subjecting desugared, dried pasteurized egg albumen to a heat treatment at a temperature ranging from about 55.degree. C. to about 65.degree. C. for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time of dry pasteurization of the dry egg albumen at above about 55.degree. C., said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteurization, and
- (2) blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein.
A dried blend of pasteurized egg albumen and a whey protein-containing composition exhibiting improved gel strength, said dried blend comprising from about 50% to about 85% of a desugared dried pasteurized egg albumen which has been heat treated at a temperature ranging from about 55.degree. C. to about 65.degree. C. for a period ranging from above about 2 weeks to about 8 weeks beyond the time dry pasteurization of the dry egg albumen at above about 60.degree. C. in combination with a whey protein-containing composition comprising:
- 1. from about 50 to 100% by weight of a whey protein concentrate derived by ultrafiltration of whey, said concentrate having from about 40% to about 60% protein, and
- 2. from about 50% to 0% of another dairy-protein-containing product selected from the group consisting of milk, milk solids, casein, sodium caseinate, potassium caseinate and calcium caseinate.
Dependencies are inferred from the claim text.