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. A heat-treated aqueous liquid composition comprising: water, at least 8.0% by weight of whey protein, at least 2.0% by weight of Gum Arabic, and 0.10% to 1.00% by weight of native starch, wherein the pH is of from 6.5-7.5, wherein the composition has a viscosity of lower than 500 mPa.Math.s at 10 C. and at 1290 s.sup.1, wherein the weight ratio GA/WP between Gum Arabic and whey protein is higher than 0.25 and lower than 1.00, wherein the whey protein is at least partly solubilized in the water, optionally in the form of at least a partially solubilized complex, and wherein the whey protein is not aggregated, and wherein the heat-treated aqueous composition is obtained by a process comprising the steps of: a) preparing an aqueous mixture comprising the water, the whey protein and the Gum Arabic, wherein the whey protein is a whey protein concentrate, a whey protein isolate or a mixture thereof, wherein the whey protein concentrate, whey protein isolate or mixture thereof consists of the whey protein, and b) heat-treating the aqueous mixture at a temperature of at least 70 C.

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

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

4. The composition according to claim 3, wherein the concentration of whey protein is of at least 14.0%.

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

6. The composition according to claim 5, wherein the gel strength is lower than 5000 g.

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

8. The composition according to claim 1, further comprising a calcium complexing agent.

9. The composition according to claim 8, wherein the calcium complexing agent is trisodium phosphate.

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

11. The composition according to claim 1, which is pasteurized or sterilized.

12. The composition according to claim 1, wherein step b) is performed by Direct Steam Injection.

Description

EXAMPLES

Example 1

(1) 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.

(2) Procedure

(3) 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 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

(4) Time before gel: Time in minutes at which a gel visually appears.

(5) The results are reported in table 1.

(6) 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

(7) This example shows that using a ratio GAWP above 0.25 surprisingly prevents gel formation upon heating.