Process for incorporating whey proteins into foodstuffs
US7579029B2 · kind B2 · utility
8Cited by
5References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 29, 2003 |
| Grant date | Aug 25, 2009 |
| Priority date | — |
| Expiry date | Jan 13, 2025 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y203/02013
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.