Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates

Claim 1

A process for the manufacture of a dry foodstuff powder having a bulk density of about 0.240 g/ml containing edible oils which are liquid at room temperature, high level of protein and low level of carbohydrates, which consists essentially of: a. forming an aqueous, substantially fat-free dispersion containing protein, wherein said protein is selected from the group consisting of: i. one obtained by osmosis-dialysis of at least one member selected from the group consisting of skimmed milk and whey, against water, by conducting the dialysis with a dialysis membrane which is permeable to lactose but impermeable to milk albumen and constantly preventing fluocculation of the albumen by adequately maintaining a neutral and sterile medium and maintaining the temperature at 65°C or less; ii. one obtained from powdered soya, cereal grain or potatoes; or iii. one obtained by bacterially acidulating skim milk at 38° to 45°C, then centrifuging off the liquid; which dispersion further contains carbohydrates, foodstuff supplements selected from the group consisting of vitamins, minerals and flavoring materials and in which said protein accounts for at least 60% of the non-fat solids content and said carbohydrates account for above 0% but not greater than 35% of the non-fat solids content; b. emulsifying the dispersion of step (a) with 1/3 to 1 part edible oil per part protein, said oil containing a high proportion of essential fatty acids; c. adjusting the emulsion of step (b) to a water content of 50 to 80% and a pH of about 6.1; d. drying the emulsion of step (c) at a temperature not greater than 65°C, thereby forming a powder.