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.

The invention relates to use of ionic polymers (IP) consisting of anions and a polymeric backbone containing cations, in hydrolyzing proteins and protein-containing feedstock to produce protein hydrolysates.

The invention relates to use of ionic polymers (IP) consisting of anions and a polymeric backbone containing cations, in hydrolyzing proteins and protein-containing feedstock to produce protein hydrolysates.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.

Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.

Processes and systems are provided for aggregating whey protein including preparing a whey protein solution containing native whey protein, adjusting the pH of the whey protein solution, denaturing at least a portion of the native whey protein, separating the denatured material and processing the denatured material by shearing to form whey protein aggregates. Also provided are whey protein aggregates and uses thereof, such as in the production of dairy products or in cheesemaking.