NANOPARTICULATED WHEY PROTEINS

• Main Authors: NICOLAS CARLIER, LIONEL BOVETTO, CHRISTOPHE J.E. SCHMITT, MARTIN BEAULIEU, GERLINDE UNTERHASLBERGER
• Format: Patent
• Language: English; Spanish
• Published: 05.06.2007
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to a method for producing whey proteins in nanoparticulated form comprising the step of adjusting the pH of an aqueous solution of whey protein to from 5,6 to 6,4 or adjusting the ionic strength of the whey protein while keeping the pH constant, and subjecting the aqueous solution to a temperature of between 80 to 95 C, during a time period of from 10 seconds to 30 minutes, to obtain nanoparticulated whey protein having a particle size of less than 1 micrometer. The whey can be replaced by any other demineralized or slightly mineralized globular protein, in particular from egg, soy, cereals, oilseed or from other vegetable or animal origin. The present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whithening, foaming, texturising, filing and/or gelling agents. La presente invencion se relaciona con un metodo para producir proteinas de suero de forma nanoparticulada y con las proteinas de suero nanoparticuladas asi obtenidas. Especificamente, la presente invencion pertenece al uso de esas proteinas de suero nanoparticuladas como emulsificantes, sustituto de grasa, sustituto de caseina micelar, agentes blanqueadores, espumantes, texturizantes y/o de carga.