Process for incorporating whey proteins into foodstuffs

摘要

Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2) blending and homogenizing the acidified solution with fats to form a whey protein-stabilized fatty emulsion; and (3) heating at more than 80[deg]C. Independent claims are also included for the following: (1) whey protein-stabilized fatty emulsion obtained by the process; (2) process for incorporating whey proteins into a foodstuffs, which comprises: (i) acidifying the aqueous solution of whey protein below its isoelectric pH; (ii) heating the acidified solution at 80[deg]C or more; (iii) blending the acidified solution of whey protein with a foodstuff base to form a foodstuff; and (iv) further blending an incubating the resulting foodstuff with transglutaminase; and (3) foodstuff obtained by the process.