| 摘要 |
An improved whippable whey protein containing composition is provided comprising a whey protein containing product having at least 20% soluble whey protein, and an enzyme modified wheat protein in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof, the whey protein containing product being prepared by one of the following processes: a) ultrafiltration of cottage cheese whey; b) adjusting the pH of a solution containing whey protein to a value of from about 11 to about 13, thereafter reducing the pH to a value of from about 4 to about 6 to yield a water solution of a water soluble whey product and insoluble whey solids and separating the water soluble whey final product; c) hydrolyzing the insoluble whey solids of step b) at a pH of between about 11 and about 13; or d) combining liquid whey with an effective amount of sodium lauryl sulfate to form a whey protein-sodium lauryl sulfate complex which precipitates from solution, followed by reducing the sodium lauryl sulfate content of the complex to less than 0.1% by weight based on the dry weight of the complex. The products prepared using the whey protein containing products of steps a) and b) can be used as egg albumen replacers in whipped products such a meringues, nougat candy and divinity candy. The products using the whey proteins of steps a), c) and d) can be used as egg albumen replacers in preparing soft meringues and cakes such as yellow or sponge cake. |
