Whipping composition of modified whey protein and additives

Claim 1

An improved whippable whey protein containing composition comprising at least 85% of a whey protein containing product having at least 20 parts soluble whey protein per 100 parts of dry solids in said whey protein product in combination with a number selected from the group consisting of from about 1% to about 10% gelatin; from about 1% to about 10% gelatin and from about 5% to about 15% of a water soluble polyphosphate, the additive total of gelatin and phosphate not to exceed about 15%; from about 0.5% to about 5% of a gum; and mixtures thereof; said whey protein containing product being selected from the group consisting of: a. a whey protein concentrate derived by the ultrafiltration of cottage cheese whey; b. a water soluble low molecular weight whey protein product prepared by adjusting the pH of a solution containing a whey protein to a value of from about 11 to about 13, thereafter reducing the pH to a value of from about 4 to about 6 to yield a water solution of a water soluble whey product and insoluble whey solids, separating the water soluble whey final product and drying the same; c. a whey protein product prepared by hydrolyzing the insoluble whey solids of step (b) at a pH of between about 11 and about 13 for a period of time and at a temperature sufficient to hydrolyze the same; and d. a precipitated whey protein prepared by combining liquid whey with an effective amount of sodium lauryl sulfate to form a sodium lauryl sulfate-protein complex which precipitates from solution, followed by reducing the sodium lauryl sulfate content of the complex to less than 0.1% by weight based on the dry weight of the complex, all percentages are by weight based on the total weight of the whey-protein containing composition.