Food composition containing whey colloidal precipitate

Claim 1

A food composition comprising a food and from 0.01% to 25% of a modifier consisting essentially of a non-proteinaceous colloidal precipitate of whey, and water, said whey colloidal precipitate being the product of a process having at least one step (a) raising the pH of whey to at least 5.8, and (b) heating the whey to a temperature of at least 80° C. for a time sufficient to produce said precipitate, and the precipitate of said process being identifiable as a complex precipitate which in aqueous suspension has an average particle size of less than 10 microns, is essentially white in color, exhibits no disagreeable taste in aqueous suspensions of up to about 30%, can be dried to a free-flowing powder, is capable of gelling water and petroleum ether, said whey being priorly sufficiently de-proteinated so that 5% by weight of trichloroacetic acid therein will not yield more than 5% by weight of precipitate protein.