US4279939A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Milk replacer for baking containing isolated vegetable protein
Assignee: Nestle Purina PetCare Co
•
Filing: 1980-01-09
•
Granted: 1981-07-21
•
Expires: 2000-01-09
Abstract
Abstract A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190°-230° F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.
Inventors
- 👤 Iue C. Cho
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 12:38
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/14; A23J3/16; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A23C; A23C21/00; A23C21/04; A23J3/04; A23J3/08
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
137 words
A method of preparing a milk replacer containing an isolated vegetable protein for baking comprising: (a) forming a suspension of an isolated vegetable protein material and dairy whey, said suspension having a solids level of between 3-50% by weight, said isolated vegetable protein material being present on a dry basis in an amount of 6-52% by weight and said dairy whey being present on a dry basis in an amount of 94-48% by weight; (b) controlling the pH of the suspension to between about 5.8 to 7.5, said suspension having an added alkaline earth cation level of between 0.1 and 2.0% by weight of the solids; (c) heating the suspension to a temperature of between about 190°-230° F. for between about 5-60 seconds; and (d) cooling said suspension to form a milk replacer product suitable for baking.
Claim 2
Independent Claim
137 words
A method of preparing a milk replacer containing an isolated vegetable protein for baking comprising: (a) forming a suspension of an isolated vegetable protein material and dairy whey, said suspension having a solids level of between 3-50% by weight, said isolated vegetable protein material being present on a dry basis in an amount of 6-52% by weight and said dairy whey being present on a dry basis in an amount of 94-48% by weight; (b) controlling the pH of the suspension to between about 5.8 to 7.5, said suspension having an added alkaline earth cation level of between 0.1 and 2.0% by weight of the solids; (c) heating the suspension to a temperature of between about 190°-230° F. for between about 5-60 seconds; and (d) cooling said suspension to form a milk replacer product suitable for baking.
Claim 3
Dependent Claim
15 words
The method of claim 1 wherein said isolated vegetable protein material is a soy isolate.
Claim 4
Dependent Claim
16 words
The method of claim 1 wherein said suspension has a solids level of 5-45% by weight.
Claim 5
Dependent Claim
17 words
The method of claim 1 wherein the pH of the suspension is between about 6.2 and 7.0.
Claim 6
Dependent Claim
18 words
The method of claim 1 wherein the suspension is heated to a temperature of between about 205°-215° F.
Claim 7
Dependent Claim
15 words
The method of claim 1 including the step of drying the product to a powder.
Claim 8
Dependent Claim
13 words
The method of claim 1 wherein the added alkaline earth cation is calcium.
Claim 9
Dependent Claim
19 words
The method of claim 1 wherein the said suspension is cooled to a temperature of between about 140°-165° F.
Claim 10
Dependent Claim
23 words
The method of claim 1 wherein the isolated vegetable material is present on a dry basis in an amount of 11-25% by weight.
Claim 11
Dependent Claim
23 words
The method of claim 1 wherein the dairy whey is present on a dry basis in an amount of between 84-75% by weight.
Claim 12
Dependent Claim
25 words
The method of claim 1 including the step of adjusting the pH of the suspension to between about 5.8 and 7.5 following the cooling step.
Claim 13
Dependent Claim
21 words
The method of claim 1 wherein the added calcium level is between about 0.2 and 1.0% by weight of the solids.
Claim 14
Dependent Claim
15 words
The method of claim 1 wherein the suspension is heated for between about 7-15 seconds.
References Cited (Backward Citations)
US2555514A
Cited
US3642492A
Cited
US3873751A
Cited
US3911143A
Cited
US3943264A
Cited
US3966992A
Cited
US4105803A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-07-20 | 1985-01-19 | 1985-07-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-07-20 | 1989-01-19 | 1989-07-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-07-20 | 1993-01-19 | 1993-07-21 | $7700.00 | Window Closed / Lapsed |