The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

The invention concerns a process for the treatment of a sweet whey material containing cGMP (caseinoGlycoMacroPeptide), said process comprising the following steps: —Decationising the sweet whey material so as to obtain sweet whey material having a pH value of 1 to 4.5; —Treating said sweet whey in a fluidized bed reactor comprising a specific volume of an anionic resin, at a temperature between 10 and 18° C., wherein said sweet whey contacts said resin for a sufficient amount of time so that the resin absorbs between 52% and 58% of the cGMP present in the sweet whey; and—Recovering a protein material. Advantageously, the protein material is suitable for hypoallergenic infant formulae.

Milk fat globule membrane (MFGM) phospholipid compositions, methods of preparing and using the MFGM phospholipid compositions, liposomes comprising the MFGM phospholipid compositions, and methods of preparing and using the liposomes comprising the MFGM phospholipid compositions. In various examples, a MFGM phospholipid composition is formed by sequential supercritical carbon dioxide (SC—CO.sub.2) extraction of a milk product and extraction of the remaining milk product with a polar compound-modified SC—CO.sub.2 extraction, where the extract is the MFGM. In various examples, the MFGM is used to prepare liposomes. In various examples, the liposomes are prepared by expansion of a supercritical solution comprising the MFGM composition. In various examples, the liposomes are used to administer a cargo, such as, for example, hydrophilic compound(s), hydrophobic compound(s), amphiphilic compound(s), or the like, any one or all of which may be therapeutic agent(s), nutrient(s), bioagent(s), or the like, or any combination thereof to a subject.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

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 invention concerns whey-based nutritional compositions fortified with calcium that are suitable for infant nutrition, including infant formula (IF) and growing up milk (GUM). The nutritional compositions are based on α-lactalbumin enriched whey protein concentrate that has been fortified with calcium.

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.

The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

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.