This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

A cell (100) for making an anisotropic-structured product from a protein starting material, the cell (100) comprising an inner member (110) and an outer member (120) arranged concentrically along a longitudinal axis (180) to define together a chamber (150) for holding the starting material, wherein the inner member (110) and the outer member (120) are rotatable relative each other about the longitudinal axis (180) for providing the shear force to the starting material and wherein both the inner member (110) and the outer member (120) further define for the cell an inner longitudinal surface (114) and an outer longitudinal surface (124) facing away the chamber (150) such that a normal of each longitudinal surface is transverse to the longitudinal axis (180) characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface (114) and the outer longitudinal surface (124) with the ambient to heat the chamber (150).

A cell (100) for making an anisotropic-structured product from a protein starting material, the cell (100) comprising an inner member (110) and an outer member (120) arranged concentrically along a longitudinal axis (180) to define together a chamber (150) for holding the starting material, wherein the inner member (110) and the outer member (120) are rotatable relative each other about the longitudinal axis (180) for providing the shear force to the starting material and wherein both the inner member (110) and the outer member (120) further define for the cell an inner longitudinal surface (114) and an outer longitudinal surface (124) facing away the chamber (150) such that a normal of each longitudinal surface is transverse to the longitudinal axis (180) characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface (114) and the outer longitudinal surface (124) with the ambient to heat the chamber (150).

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.

An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.

The present invention relates to use of an α-lactalbumin enriched whey protein extract as a source of cholesterol in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched (WPE) is obtained by a process comprising steps of (i) acidifying a whey protein product to pH 4 or below; (ii) forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, (iii) Precipitating α-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: (a) diluting the low-calcium whey protein product, (b) adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and (c) Separating the precipitate proteins from the soluble proteins; wherein the WPE is added to said composition in an effective amount sufficient to ensure that said synthetic nutritional composition has a final concentration of cholesterol found in human breast milk.

The present invention relates to use of an α-lactalbumin enriched whey protein extract as a source of cholesterol in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched (WPE) is obtained by a process comprising steps of (i) acidifying a whey protein product to pH 4 or below; (ii) forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, (iii) Precipitating α-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: (a) diluting the low-calcium whey protein product, (b) adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and (c) Separating the precipitate proteins from the soluble proteins; wherein the WPE is added to said composition in an effective amount sufficient to ensure that said synthetic nutritional composition has a final concentration of cholesterol found in human breast milk.

The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.