Production of fermented whey products containing an emulsifier
AssigneeNational Starch and Chemical Corporation
InventorsRobert D. Schwartz, Thomas M. Anderson, Enrique Fernandez
Life of this patent
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Abstract
Dairy whey, a waste product of cheese production, is fermented with an organism to produce a whey product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of whey or whey and oil, and optionally yeast extract and then fermenting the broth with Candida lipolytica. The resultant fermented whey product is used as an emulsifying agent in the food industry.
Claims7
A process for producing an emulsifier containing functionalized dairy whey product comprising the steps of:
- (a) forming a fermentation broth of unhydrolyzed whey or whey and from about 2.0% to about 10.0% by wt/vol of vegetable oil;
- and
- (b) fermenting the broth with the organism Candida lipolytica 0235 at a pH of at least 5.5 and at a time and temperature sufficient to produce a functionalized dairy whey product containing an emulsifier produced by the organism.
A functionalized dairy whey having emulsification properties comprising a fermented dairy whey produced by the process of:
- (a) forming a fermentation broth of unhydrolyzed whey or whey and from about 2.0% to about 10.0% by wt/vol of vegetable oil;
- and
- (b) fermenting the broth with the organism Candida lipolytica at a pH of at least 5.5 and at a time and temperature sufficient to produce a functionalized dairy whey product containing an emulsifier produced by the organism.
Dependencies are inferred from the claim text.