# US 4,399,164 A · Preparation of a dried blend of whey by-product and casein or its salts

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- Number: US 4,399,164 A
- Document ID: US4399164A
- Status: Granted
- Kind: A
- Application number: 06/194,513
- Filed: 1980-10-06
- Granted: 1983-08-16
- Earliest claimed: 1976-12-17
- Assignees: Nutrisearch Company
- Inventors: Robert M. Lauck; Nicholas Melachouris
- Web page: https://patentgrep.com/patent/US4399164A

## CPC

- A23J 3/08: Dairy proteins
- A23C 9/1425: {by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate}
- A23C 21/06: Mixtures of whey with milk products or milk components
- A23L 13/424: {Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi}
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A dried blend of deproteinized whey by-product and casein or its salts is produced by forming an admixture of 5 to 50% of casein, sodium caseinate or potassium caseinate and a deproteinized whey by-product selected from the group consisting of (1) the low molecular weight fraction obtained by gel fractionation of whey, (2) the permeate resulting from the ultrafiltration concentration of whey and (3) the delactosed permeate resulting from the ultrafiltration concentration of whey, and drying the admixture, preferably by spray drying. The dried blend has reduced hygroscopicity, and is useful in food products as a flavor enhancing agent, flavor agent or binding agent.

## Claims

### Claim 1

A process for preparing a dried blend of a deproteinized whey by-product and a member selected from the group consisting of casein, sodium caseinate and potassium caseinate, said process consisting of admixing a deproteinized whey by-product solution with about 5 to 50 percent by weight of said casein, sodium caseinate or potassium caseinate based on the total weight of dry solids in said whey by-product solution and drying said admixture to provide said dried blend, said deproteinized whey by-product being selected from the group consisting of
(1) a low molecular weight fraction containing about 5-10% solids resulting from the separation of protein from cheese whey using a molecular sieve resin, the solids comprising 40-50% lactose, 25-35% minerals, 15-20% protein (N.times.6.38), 7-10% lactic acid, 3-6% citric acid, less than 1% fat and less than 5% moisture
(2) a low molecular weight fraction resulting from the ultrafiltration of whey to remove protein, the resulting solids comprising 70-80% lactose, 10-15% minerals, 4-8% protein (N.times.6.38), less than 1% fat and less than 5% moisture, and
(3) the low molecular weight fraction of (2) above after being delactosed.

### Claim 2

A process for preparing a dried blend of a deproteinized whey by-product and a member selected from the group consisting of casein, sodium caseinate and potassium caseinate, said process consisting of admixing a deproteinized whey by-product solution with about 5 to 50% of said casein, sodium caseinate or potassium caseinate based on the total weight of dry solids in said whey by-product solution and drying said admixture in an atomizing dryer, said deproteinized whey by-product being selected from the group consisting of (1) the low molecular weight fraction obtained by gel fractionation of whey, (2) the permeate resulting from the ultrafiltration concentration of whey and (3) the delactosed permeate resulting from the ultrafiltration concentration of whey.