Milk protein dispersions
AssigneeThe Pillsbury Company
InventorsVictor T. Huang, Diane R. Rosenwald
Life of this patent
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Abstract
Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.
Claims24
A stabilized concentrated aqueous milk protein dispersion comprising
- a milk protein dispersion concentrated by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase, and
- greater than about 3 percent by weight added soluble polyol, soluble sugar, or a combination thereof,
- wherein the weight ratio of sugar to protein of the stabilized concentrated aqueous milk protein dispersion is 1.25 or less.
A milk-soluble sugar mixture consisting essentially of
- a milk protein dispersion concentrated by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase, and
- from greater than about 3 to about 25 weight percent added soluble sugar selected from the group consisting of sucrose, dextrose, maltose, fructose;
- soluble polyol;
- or a mixture thereof, to slow viscosity build-up,
- wherein the weight ratio of sugar to protein in the milk-soluble sugar mixture is 1.25 or less, and
- wherein the mixture has a viscosity less than 5000 centipoise seven days after formation.
A milk-soluble sugar mixture consisting of:
- a milk protein dispersion concentrated by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase, and
- from greater than about 3 to about 25 weight percent added soluble sugar selected from the group consisting of sucrose, maltose, dextrose, fructose;
- soluble polyol;
- or a mixture thereof, to slow viscosity build-up;
- and
- wherein the weight ratio of sugar to protein in the milk-soluble sugar mixture is 1.25 or less.
A milk-soluble sugar mixture consisting of:
- a milk protein dispersion concentrated by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase, and
- condensed milk,
- from greater than about 3 to about 25 weight percent added soluble sugar selected from the group consisting of sucrose, maltose, dextrose, fructose;
- soluble polyol;
- or a mixture thereof, to slow viscosity build-up;
- and
- wherein the weight ratio of sugar to protein in the milk-soluble sugar mixture is 1.25 or less.
A method of producing a stabilized milk-protein dispersion, the method comprising:
- producing a concentrated milk-protein dispersion by removing fat and lactose from a milk composition and concentrating the milk composition to increase the protein concentration by from about a 4-fold increase to an about 5.5-fold increase,
- adding one or more of a soluble polyol or soluble sugar to the concentrated milk-protein dispersion to stabilize the dispersion and to produce a stabilized milk-protein dispersion having the weight ratio of sugar to protein of 1.25 or less, so the milk-protein dispersion contains greater than 3 percent by weight soluble polyol or soluble sugar, and
- storing the stabilized milk-protein dispersion having a weight ratio of sugar to protein of 1.25 or less, for two or more days.
Dependencies are inferred from the claim text.