COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

Abstract

The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture.

Claims

1. An aqueous composition comprising: water, at least 8.0% by weight of whey protein, and at least 2.0% by weight of Gum Arabic, wherein: the pH is of from 5.0 to 9.0, and the weight ratio GA/WP between Gum Arabic and whey protein is higher than 0.25 and lower than 1.00.

2. The composition according to claim 1, further comprising native starch.

3. The composition according to claim 2, wherein the concentration of native starch is of from 0.1% to 1.0%.

4. The composition according to claim 1, wherein the Gum Arabic is Acacia Senegal Gum.

5. The composition according to claim 1, wherein the concentration of whey protein is of at least 10.0%.

6. The composition according to claim 1, wherein the pH is of from 6.5 to 7.5.

7. The composition according to claim 1, wherein the whey protein is at least partly solubilized in the water, optionally in the form of at least partially solubilized complex.

8. The composition according to claim 1, having a viscosity at 10 C. at 64 s.sup.1 of lower than 1500 mPa.Math.s.

9. The composition according to claim 1, having a gel strength of lower than 8000 g.

10. The composition according to claim 1, comprising at most 8.0% by weight of sugar.

11. The composition according to claim 1, further comprising a calcium complexing agent, preferably trisodium phosphate.

12. The composition according to claim 1, wherein the whey protein is a whey protein isolate.

13. A process of making the composition according to claim 1, comprising the steps of: a) preparing an aqueous mixture comprising the water, the whey protein, the Gum Arabic and optionally native starch, and b) heat-treating at a temperature of at least 70 C.

14. The process according to claim 13, wherein step a) comprises a step of hydrating the Gum Arabic, then adding the whey protein, then optionally adding the optional native starch.

15. The process according to claim 13, wherein step b) is performed by Direct Steam Injection.

16. The process according to claim 13, further comprising a homogenization step c).

17. The process according to claim 16, wherein the homogenization step c) is performed after the heat treatment step b).

18. The composition according to claim 5, wherein the concentration of whey protein is of at least 14.0%.

19. The composition according to claim 8, wherein the viscosity at 10 C. at 64 s.sup.1 is lower than 1000 mPa.Math.s.

20. The composition according to claim 9, wherein the gel strength is lower than 5000 g.

21. The composition according to claim 11, wherein the calcium complexing agent is trisodium phosphate.

Description

EXAMPLES

Example 1

[0154] The compositions of Table 1 (wherein amounts are given as % by weight) are prepared, according to the procedure below. The letter c designates a comparative example.

Procedure

[0155] The compositions are prepared in apparatus Thermomix MT31 marketed by Vorwerk, equipped with the anchor agitator and the blades.
1) At room temperature, put water into the bowl

2) Add Almond Paste

[0156] 3) Mix 30 seconds at speed 2
4) Add and hydrate Acacia Gum, then add whey protein, then add native starch
5) Mix 1 hour at speed 2
6) Increase temperature to 70 C. in 10 minutes, and hold temperature with mixing at speed 1
7) Visually check appearance of the mix and note time at which a gel visually appears
8) Cool to room temperature

Evaluations

[0157] Time before gel: Time in minutes at which a gel visually appears.
The results are reported in table 1.

TABLE-US-00001 TABLE 1 Example Example Example Example Ingredient 1.1c 1.2c 1.3 1.4 WPI Lacprodan 9224, 14.4 14.4 14.4 14.4 Arla Trisodium Phosphate 0.2 0.2 0.2 0.2 Native Starch: Amioca 0.75 0.75 0.75 0.75 Powder TF, Ingredion Acacia Gum: 2.0 3.0 4.0 8.0 Fibergum B, Nexira Cristal Sugar 0.0 0.0 0.0 0.0 Almond Past 95%, 2.2 2.2 2.2 2.2 Fruisec Water qs qs qs qs Ratio GA/WP 0.14 0.21 0.28 0.56 pH 7.17 7.17 6.70 6.41 Time before gel 19 23 More than More than 100: 100: No gel No gel
This example shows that using a ratio GAWP above 0.25 surprisingly prevents gel formation upon heating.