Insoluble protein particles

A composition of matter in the form of an aqueous dispersion comprising substantially denatured protein particles having in the hydrated state a mean diameter particle size distribution ranging from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter, and wherein the majority of said particles are substantially spheroidal in shape, said particles in said aqueous dispersion having a substantially smooth, fatty, emulsion-like organoleptic character, said particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.

A process for preparing heat-stable, insoluble, denatured protein particles comprising the steps of heating undenatured protein particles at heat denaturing temperatures, in an aqueous medium, at a pH within the upper half of the isoelectric curve of said undenatured protein articles, under the application of mechanical energy, said mechanical energy selected so as to promote the formation of proteinaceous particles having a mean diameter from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter in a hydrated state and said particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.

A process for insolublizing protein comprising the steps of heating partially denatured, partially soluble protein particles at heat denaturing temperatures, in an aqueous solution, at a pH within the upper half of the isoelectric curve of said protein, under the application of mechanical energy, said mechanical energy selected so as to promote the formation of proteinaceous particles having in a hydrated state a mean diameter from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter and said particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.

A process for insolublizing protein comprising the steps of heating partially denatured, partially soluble protein particles in an aqueous solution, at a temperature in excess of about 60° C. (140° F.) and at a pH from about 5.5 to about 7.5, under the application of mechanical energy, said mechanical energy being selected so as to promote the formation of proteinaceous particles having in a hydrated state a mean diameter from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter and said particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.

A process for insolublizing protein comprising the steps of heating partially denatured, partially soluble protein particles in an aqueous solution, at a temperature in excess of about 60° C. and at a pH from about 5.5 to about 7.5, under the application of high shear mixing within the range from about 450,000 reciprocal minutes to about 600,000 reciprocal minutes for at least about 15 minutes to form particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.

An instant beverage product comprising:

• (a) a heat-stable, insoluble, denatured, proteinaceous particle component having in a hydrated state a mean diameter particle size distribution ranging from about 0.1 microns to about 3.0 microns, with less than about 5% of the total number of said particles exceeding 3.0 microns in diameter, wherein said proteinaceous particle component has a degree of protein solubility less than about 20%;
• and,
• (b) optional flavor components.

A composition of matter comprising substantially non-aggregated denatured protein particles having in a hydrated state a mean diameter particle size distribution ranging from about 0.1 microns to about 5.0 microns, with less than about 2 percent of the total number of particles exceeding about 5.0 microns in diameter, and wherein the majority of the said particles are substantially spheroidal in shape, said particles in a hydrated state having a substantially smooth, fatty, emulsion-like organoleptic character, said particles having a degree of protein insolubility of at least about 80%, said composition comprising no more than about 20%, by weight, of soluble protein materials.