초록 ▼

The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the pro

The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.

대표청구항 ▼

We claim: 1. A method of preparing a dried whey protein product comprising:(a) mixing a feed stock comprising whey protein,(b) providing a cloud of a nonreactive gas at a pressure ranging from about 25 psi to about 120 psi, wherein the gas is localized about a spray nozzle, and(c) without the introd

We claim: 1. A method of preparing a dried whey protein product comprising:(a) mixing a feed stock comprising whey protein,(b) providing a cloud of a nonreactive gas at a pressure ranging from about 25 psi to about 120 psi, wherein the gas is localized about a spray nozzle, and(c) without the introduction of air or oxygen, spraying droplets of the feed stock from said spray nozzle into the cloud of nonreactive gas at a rate and a temperature effective to remove moisture from the droplets upon their contact with the nonreactive gas, immediately about the spray nozzle so as to form particles of a dried whey protein product wherein processing conditions employed substantially reduce the amount of oxidative degradation products furfural, dimethyl sulfide, and acetic acid formed and wherein a product is provided with a flavor that is essentially free of off-flavors while also mitigating discoloration that would otherwise occur in the presence of such oxidative degradation products.