A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.

Methods for producing a meat substitute with plant-based fat contents are disclosed. The methods include the use of protein and/or polysaccharide polymer with fibrillar properties in combination with protein sources of essential amino acids such as plant-based protein. These polymers may be mixed together and then combined with an oil phase emulsion to produce a precursor emulsion. The precursor emulsion may then be processed into three-dimensional fiber structures that include muscle-like fibers with fat encapsulation of the proteins. A contemplated method for forming the fibers includes centrifugally spinning the precursor emulsion to form the fibers.

Methods for producing a meat substitute with plant-based fat contents are disclosed. The methods include the use of protein and/or polysaccharide polymer with fibrillar properties in combination with protein sources of essential amino acids such as plant-based protein. These polymers may be mixed together and then combined with an oil phase emulsion to produce a precursor emulsion. The precursor emulsion may then be processed into three-dimensional fiber structures that include muscle-like fibers with fat encapsulation of the proteins. A contemplated method for forming the fibers includes centrifugally spinning the precursor emulsion to form the fibers.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Provided are a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90 or less within 60 seconds. The protein powder having a contact angle of 90 or less within 60 seconds is evaluated as a protein powder that is easy to eat without water.

Use of an -lactalbumin enriched whey protein extract as a source of osteopontin in a synthetic nutritional composition for an infant or child wherein, the -lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. 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, c. Precipitating -lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: X. diluting the low-calcium whey protein product, XI. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and XII. Separating the precipitate proteins from the soluble proteins.

Use of an -lactalbumin enriched whey protein extract as a source of osteopontin in a synthetic nutritional composition for an infant or child wherein, the -lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. 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, c. Precipitating -lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: X. diluting the low-calcium whey protein product, XI. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and XII. Separating the precipitate proteins from the soluble proteins.

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.