Process for incorporating whey proteins into foodstuffs
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United States of America Patent
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Aug 25, 2009
Grant Date -
Aug 5, 2004
app pub date -
Sep 29, 2003
filing date -
Apr 9, 2001
priority date (Note) -
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Abstract
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.
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