Partially denatured whey protein product

Claim 2

A partially denatured whey protein product having a protein content of from 65 to 95 wt-% protein relative to total dry matter, a denaturization level of the protein of from 55 to 80%, and a mean particle diameter in the range from 30 to 60 μm.

Claim 3

A partially denatured whey protein product according to claim 1, having a mean particle diameter of from 40 to 50 μm.

Claim 4

A partially denatured whey protein product according to claim 1, having a particle size distribution in which: at least 50% of the particles have particle diameters in the range from 20 to 70 μm; less than 10% of the particles have particle diameters of under 10 μm; less than 1% of the particles have particle diameters of under 5 μm; less than 10% of the particles have particle diameters of over 100 μm; and less than 1% of the particles have particle diameters of over 200 μm.

Claim 5

A partially denatured whey protein product according to claim 1, having a protein content of from 70 to 95 wt-% relative to total dry matter.

Claim 6

A partially denatured whey protein product according to claim 4, having a protein content of from 75 to 85 wt-% relative to total dry matter.

Claim 7

A partially denatured whey protein product according to claim 1, having a fat content of from 5 to 8 wt-% relative to total dry matter.

Claim 8

A partially denatured whey protein product according to claim 6, having a lactose content of from 3 to 6 wt-% relative to total dry matter.

Claim 9

A partially denatured whey protein product according to claim 1, wherein said product is in powder form and has a water content of at most 6 wt-%.

Claim 10

A partially denatured whey protein product according to claim 1, which when suspended in water exhibits a pH-value in the range from greater than 7.0 to 7.5.

Claim 11

A partially denatured whey protein product according to claim 1, having a denaturization level of the protein of from 60 to 75%.

Claim 12

A process for producing a partially denatured whey protein product having a protein content of from 65 to 95 wt-% relative to total dry matter, a denaturization level of the protein of from 55 to 80%, and with a mean particle diameter of from 30 to 60 μm, said process comprising the steps of: a) separating from whey a protein-enriched, lactose-reduced whey retentate, which is concentrated to a dry matter content of from 25 to 35 wt-% and which has a whey protein content which has been enriched to from 65 to 95 wt-% relative to total dry matter and a lactose content which has been decreased to less than 20 wt-% relative to total dry matter; b) adding water and diluted lye to the protein-enriched lactose-reduced whey retentate in amounts sufficient to convert it to a diluted whey retentate having a dry matter content of from 10 to 20 wt-% and a pH-value in the range from>7.0 to 8.0; c) preheating the diluted whey retentate to a temperature under the coagulation point of the whey protein, said temperature being at least 50 ° C., and then introducing the preheated whey retentate and steam into a homogenizer and simultaneously subjecting the preheated whey to homogenization and to a denaturizing temperature generated by the introduced steam for a residence time sufficient to denature from 55 to 80 wt-% of the whey protein, whereby a homogenized and partially denatured product is obtained; and d) directly thereafter spray drying the homogenized and partially denatured product.

Claim 13

A process for producing a partially denatured whey protein product having a protein content of from 65 to 95 wt-% relative to total dry matter, a denaturization level of the protein of from 55 to 80%, and with a mean particle diameter of from 30 to 60 μm, said process comprising the steps of: a) separating from whey a protein-enriched, lactose-reduced whey retentate, which is concentrated to a dry matter content of from 25 to 35 wt-% and which has a whey protein content which has been enriched to from 65 to 95 wt-% relative to total dry matter and a lactose content which has been decreased to less than 20 wt-% relative to total dry matter; b) adding water and diluted lye to the protein-enriched lactose-reduced whey retentate in amounts sufficient to convert it to a diluted whey retentate having a dry matter content of from 10 to 20 wt-% and a pH-value in the range from>7.0 to 8.0; c) preheating the diluted whey retentate to a temperature under the coagulation point of the whey protein, said temperature being at least 50 ° C., and then introducing the preheated whey retentate and steam into a homogenizer and simultaneously subjecting the preheated whey to homogenization and to a denaturizing temperature generated by the introduced steam for a residence time sufficient to denature from 55 to 80 wt-% of the whey protein, whereby a homogenized and partially denatured product is obtained; and d) directly thereafter spray drying the homogenized and partially denatured product.

Claim 14

A process according to claim 11, wherein the whey protein product has a protein content of from 70 to 95 wt-%, and the protein-enriched, lactose reduced whey retentate has a protein content of from 70 to 95 wt-% relative to total dry matter.

Claim 15

A process according to claim 11, wherein the whey protein product has a mean particle diameter of from 40 to 50 μm.

Claim 18

A method according to claim 14, wherein the protein powder has a mean particle diameter in the range from 40 to 50 μm.

Claim 19

A method according to claim 14, wherein said food product is a cold-prepared food product selected from the group consisting of mayonnaise, salad dressings and meat filler mixtures.