Enhancing clarity and/or stability properties of protein-containing liquids and gels
AssigneeNew Zealand Dairy Board
InventorsKatrina Fletcher, Ping Chen, Tim Carroll
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Abstract
The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.
Claims24
A method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a hydrostatic pressure treatment of at least 400 MPa, wherein the protein consists essentially of whey protein, whey protein isolate, whey protein concentrate, or low fat whey protein concentrate, and wherein the pH of the liquid or gel is less than about 4.5 and wherein the clarity and/or stability properties of said liquid or gel are enhanced.
Dependencies are inferred from the claim text.