LOW FAT, CLEAR, BLAND FLAVORED WHEY PRODUCTS

摘要

Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

主权项

1. In a method of removing lipid from a protein and lipid-containing material, including steps of adding a sufficient amount of chitosan to the protein and lipid-containing material to form a chitosan-lipid complex in solution; adjusting the solution to a pH of about 4.0 to 5.0; mixing the solution for a sufficient time to form a precipitate of the chitosan-lipid complex; and separating the chitosan-lipid complex from the solution to form a protein retentate; the improvement comprising separating the chitosan-lipid complex from the solution using microfiltration to form a substantially lipid-free protein permeate.