The present invention pertains to a new type of food ingredient containing a combina-tion of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yo-ghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.

A biodegradable hydrogel has been made based on high concentrations of whey protein isolate (WPI). WPI gels of different compositions were fabricated by thermally inducing gelation of high-concentration suspensions of protein, and characterized for compressive strength and modulus, hydration swelling and drying properties, mechanical behavior change due to polysaccharide additives, and intrinsic pore network structure. The gels were shown to be compatible with bone cells and could be used as bone tissue scaffolds. In addition, WPI fibers were produced by electrospinning. Several additives could be incorporated into the WPI gels, including structural additives, growth factors, amino acids, etc. The WPI hydrogels can be made with glycerol to increase flexibility and stability. The hydrogels could be used for tissue regeneration, food protection, controlled-release applications (including drug encapsulation, dietary supplement release, attractant release in lures, nutrient release to plants (fertilizers), column packing for compound separation, and membrane development.

A biodegradable hydrogel has been made based on high concentrations of whey protein isolate (WPI). WPI gels of different compositions were fabricated by thermally inducing gelation of high-concentration suspensions of protein, and characterized for compressive strength and modulus, hydration swelling and drying properties, mechanical behavior change due to polysaccharide additives, and intrinsic pore network structure. The gels were shown to be compatible with bone cells and could be used as bone tissue scaffolds. In addition, WPI fibers were produced by electrospinning. Several additives could be incorporated into the WPI gels, including structural additives, growth factors, amino acids, etc. The WPI hydrogels can be made with glycerol to increase flexibility and stability. The hydrogels could be used for tissue regeneration, food protection, controlled-release applications (including drug encapsulation, dietary supplement release, attractant release in lures, nutrient release to plants (fertilizers), column packing for compound separation, and membrane development.

The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer particles encapsulating a bioactive agent such as a microorganism, compositions and modified products comprising heteropolymer particles of a phenolic compound and a protein, and a bioactive agent encapsulated therein obtainable by such methods. Also provided is a method for delivering a bioactive agent to a subject, comprising administering to said subject the modified food, feed, cosmetic, plant health, seed health or pharmaceutical product described herein.

A hardly soluble beverage product, comprising: a container comprising a main body that contains a content and that has a container mouth as an outlet of the content, and a cap that is mounted on the container mouth to close the main body. An internal volume of the container is set to a total of: a volume corresponding to a volume of the powder material contained in the container; a volume corresponding to an amount of the liquid determined in accordance with an amount of the powder material to be mixed or dissolved with the liquid; and a volume as an extra space to cause turbulence of the powder material and the liquid.

Methods and systems for making a high-purity α-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of ß-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a ß-LG aggregate composition and a α-LA enriched composition. A final α-lactalbumin enriched composition sourced from the α-LA enriched composition is dried into the high-purity α-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % α-lactalbumin on a protein basis. A protease enzyme may optionally be added to the α-LA enriched composition to form an enzymatically treated α-LA enriched composition that becomes the source of the final α-lactalbumin enriched composition.

Methods and systems for making a high-purity α-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of ß-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a ß-LG aggregate composition and a α-LA enriched composition. A final α-lactalbumin enriched composition sourced from the α-LA enriched composition is dried into the high-purity α-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % α-lactalbumin on a protein basis. A protease enzyme may optionally be added to the α-LA enriched composition to form an enzymatically treated α-LA enriched composition that becomes the source of the final α-lactalbumin enriched composition.

A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%. The ingredient. A method of production of a dairy product. The dairy product.

A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%. The ingredient. A method of production of a dairy product. The dairy product.

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.