COMPOSITIONS COMPRISING WHEY PROTEIN AND STARCH

Abstract

The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise native starch. Such compositions have a good processability and texture.

Claims

1. An aqueous composition comprising: water, at least 8.0% by weight of whey protein, and non-pregelatinized native starch, wherein the pH is of from 5.0 to 9.0.

2. The composition according to claim 1, wherein the native starch is waxy maize native starch.

3. The composition according to claim 1, wherein the native starch has an amylose content of from 0% to 50%.

4. The composition according to claim 1, wherein the concentration of native starch is of from 0.1% to 1.0%.

5. The composition according to claim 1, wherein the concentration of whey protein is 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, having a viscosity at 10° C. at 64 s.sup.−1 of lower than 1500 mPa.Math.s.

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

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

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

11. The composition according to claim 10, wherein the calcium complexing agent is 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 and the non-pregelatinized 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 adding the whey protein, then adding the non-pregelatinized 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 13, further comprising a cooling step after the heat treatment step b) or an optional homogenization step c).

18. The composition according to claim 3, wherein the native starch has an amylose content of from 0% to 30%.

19. The composition according to claim 7, having a viscosity at 10° C. at 64 s.sup.−1 of lower than 1000 mPa.Math.s.

20. The composition according to claim 8, having a gel strength of lower than 5000 g.

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

Description

EXAMPLES

Example 1

[0136] 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

[0137] 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

[0138] 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) The composition obtained is then cooled to room temperature.

Evaluations

[0139] Time before gel: Time in minutes a gel visually appears.

[0140] The results are reported in table 1.

TABLE-US-00001 TABLE 1 Ingredient Example 1.1c Example 1.2c Example 1.3 Example 1.4 Example 1.5 Example 1.6c WPI Lacprodan ® 9224, Arla ® 12.2 12.2 12.2 12.2 12.2 12.2 Trisodium Phosphate  0.2  0.2  0.2  0.2  0.2  0.2 Maize Native Starch having about / / 0.75 0.75 / / 25% amylose Native Starch: Amioca Powder TF, / / / / 0.75 / Ingredion ® Pre-gelatinized starch: N4300, / / / / / 0.75 Ingredion Cristal Sugar  0.0 11.0  8.0 11.0  8.0  8.0 Almond Past 95%, Fruisec ®  2.2  2.2  2.2  2.2  2.2  2.2 Water qs qs qs qs qs qs pH 7.18 7.18 About 7 About 7 About 7 About 7 Time before gel 15 20 29 27 37 20
This example shows that using non pre-gelatinized native starch surprisingly postpones gel formation upon heating during processing, while other starches do not provide the same effect.