Protein product base

A hydrated proteinaceous, water-dispersible, macrocolloid particles comprising substantially non-aggregated particles of denatured dairy whey protein having in a dry state a mean diameter particle size distribution ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter, and wherein the majority of the said particles are substantially spheroidal as viewed at about 800 power magnification under a standard light microscope, whereby the hydrated particles have a substantially smooth, emulsion-like organoleptic character.

An aqueous dispersion comprising a macrocolloid of substantially non-aggregated particles of denatured dairy whey protein having in a dry state a mean diameter particle size distribution ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter, and wherein the majority of the said particles are substantially spheroidal as viewed at about 800 power magnification under a standard light microscope, whereby the particles in said aqueous dispersion form a macrocolloid having a substantially smooth, emulsion-like organoleptic character.

A proteinaceous, water-dispersible macrocolloid comprising substantially non-aggregated particles of denatured dairy whey protein where substantially the total combined mass of said particles in a dry state is made up of particles having volumes of about 5.times.10.sup.-4 cubic microns to about 5.5 cubic microns, and wherein the majority of the said particles are substantially spheroidal as viewed at 800 power magnification under a standard light microscope;

• the particles in a hydrated state have a substantially smooth, emulsion-like organoleptic character.

A process comprising heating undenatured dairy whey proteins at heat denaturing temperatures in an aqueous solution at a pH within the lower half of the isoelectric curve of said proteins under shear conditions selected so as to avoid the formation of any substantial amounts of fused particulate proteinaceous aggregates having diameters in excess of about 2 microns while at the same time forming denatured proteinaceous macrocolloidal particles which are greater than about 0.1 microns in mean diameter in a dry state.

A process for heat denaturing undenatured dairy whey proteins comprising the steps of heating said proteins in aqueous solution at a temperature of between about 80 degrees Centrigrade and 130 degrees Centrigrade and at a pH in the range of between about 3.5 and 5.0, under shear conditions selected so as to avoid the formation of any substantial amounts of fused particulate proteinaceous aggregates having diameters in excess of about 2 microns, said process being carried out for a time sufficient to produce a substantial amount of denatured, proteinaceous macrocolloidal particles of between about 0.1 and 2 microns in mean diameter in a dry state.

A process for heat denaturing undenatured sweet dairy whey proteins comprising the steps of heating said proteins in solution at a temperature of between about 90 degrees Centigrade to 120 degrees Centigrade and at a pH in the range of about 3.7 to 4.2, and at about 450,000 to 600,000 reciprocal minutes of shear for between about 5 minutes to about 3 seconds.

A process for treating dairy whey comprising the steps of:

• concentrating the dairy whey to form an aqueous solution having reduced concentrations, on a percent by dry weight of total solids basis, of lactose and minerals and wherein the undenatured dairy whey protein concentration exceeds about 35 percent on a dry basis, by weight of the total solids;
• and the final concentration of lactose on a fully-diluted basis in the solution at the time of a subsequent denaturation treatment does not exceed 17 percent by weight of that solution;
• and heating to effect denaturing of said undenatured dairy whey proteins in said solution at a pH within the lower half of the isoelectric curve of said proteins under shear conditions selected so as to avoid the formation of any substantial amounts of fused particulate proteinaceous aggregates having diameters in excess of about 2 microns while at the same time forming denatured proteinaceous macrocolloidal particles which are greater than about 0.1 microns in mean diameter.

In an edible food product containing fats in concentration sufficient to make an organoleptic contribution to said product, the improvement comprising replacing at least a portion of said fats by a hydrated proteinaceous macrocolloid comprising substantially non-aggregated particles of denatured dairy whey protein having mean diameter particle size distributions, in a dry state ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameters, and wherein the majority of the said particles are spheroidal as viewed at about 800 power magnification under a standard light microscope, whereby the hydrated particles contribute a substantially smooth, emulsion-like organoleptic character to said product.