Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
C-~988~5020/5047
-1-
REPLACEMENT OF NON-FAT DRY MILK AND EGG A1BUMEN
IN FOOD COMPOSITIONS
DESCRIPTION OF T~E PRESENT INVENTION
The present invention is related to the use of
whey protein concentrate as a simultaneous substitute
or both the milk solids non-fat and the egg albumen
re~uiremenc in a foo~ product.
BACKGROUND OF TEE PRESENT INVENTION
. ~
Whey protein concentrates are well known materials
in the prior art. These materials have been prepared
by various means which effectuate the removal of the
valuable whey protein from the millions of gallons of
whey produced in this and o-ther countries of the world
~per year. As more and more companies attempt to iso-
-15 late this protein, more and more uses for the product
have to be found. This is particularly important since
the less expensive dry whey and delactosed whey can
compete in various market areas that were originally
held by the isolated whey protein materials.
The use of a whey protein concentrate as a re
placement for non-fat dry milk in baked goods is set
forth in U.S. Patent No. 3,941,895. The prior art has
not been able to put this invention into cornmercial
practice since the cost of the whey protein concentrate
I ~
C-4988/50~.0f5047
--2--
ar exceeds the cost of -the non-fat dry milk constitu-
ent being placed. The only advantage that can be
gained by using such a direct substitution would be
in the preparation of baked goods having a high pro-
tein content.
One of the other areas of use of whey proteins
has been in the area of whipping agents. Because of
the similarity oE the classes of proteins between egg
albumen and whey proteins, a logical extension was to
utilize whey proteins as a substitute for egg albumen
or its functions. Numerous attempts have been made to
interest various commercial organizations in utilizing
whey protein concentrates as s~bstitutes for egg albu-
men in baked goods as whipping agents and the like.
However~ the replacement of egg albumen with whey pro-
tein concentrates has not always been satisfac-tory.
It is also known that a highly concentrated whey
protein concentrate can be effectively used. Com-
mercially, the processing ste~s needed to prepare
such a material would not make the substitution
economical. Commercially available whey protein con-
centrate such as an ultrafiltered whey containing 50
protein will not effectively replace egg albumen in
cakes. The cakes so produced evidence lower cake
volume, especially at a weight/weight replacement,
and weaker texture particularly when replacement is
above 50%. Testing has shown that in general only small
amounts of egg albumen, i~e., up to 25~, can be re-
placed with the whey protein concentrate. Such use has
not heretofore been considered to be generally com-
mercially successful.
It has now been found that these disadvantages
! can be overcome in a single operation resulting in the
replacement of both egg albumen and non-fat dry milk
in the baked goods at an economic advantage.
~9~
C~4988~5020/5047
SUMMAR~l OF THE INVENTION
In accordance with the present invention, it has
been found that the difficulties of replacing egg albu-
men with a whey protein concentrate can be overcome
by replacing a portion of the albumen (dry solids basis)
up to 75% and a portion of the milk solids non-fat up to
100~ with a sufficient quantity of a non heat-denatured
whey protein concentrate containing at least 35% pro
tein prepared substantially from and preferably from
acid whey in an amount equivalent to at least 90~by
weight of the weight of protein replaced, i.e., the total
protein content of the combined whey protein concentrate,
albumen and milk solids non-fat is no less than 10~ below
the protein content of the combined milk solids non-fat
and egg al~umen (on a dry solids basis) originally pres-
ent in the recipe, the lactose content not exceeding 10%
of the original lactose content of the milk solids re-
placed.
By this method, all the whey protein which is added
is effectively utilized to thereby lower the cost of the
two substitutions making the substitutions economical.
Further, the food products prepared with the multiple
or dual substitution provide characteristics substantially
equivalent to those prepared using the milk solids non-
fat and egg albumen. The whey protein concentrate canbe used economically as a replacement for milk solids
non-fat and the deficient characteristics of the food
product prepared using the whey protein con~entrate as
a substitute for albumen are overcome. The milk solids
non-fat most commonly found in food formulations is non-
fat dry milk. The Eollowing descxiption will be directed
to that material though the invention is not intended
to be limited thereto.
AS used herein, all percentages are on a weight
basis unless otherwise noted.
C-498~/5020/5047
--4--
DETAILED DESCRIPTION OF THE PRESENT INVENTION
The acid cheese whey used in the present invention
is derived from the acid coagulation of milk protein
by the use of lactic acid producing bacteria (e.g./
5 lactobacillus sp.) or by the addition of food grade
acids such as lactic or hydrochloric acid, i.e., direct
acidification. In either case, acidification is allowed
to proceed until a pH of ~pproximately 4.6 is reached.
At this pH, casein becomes insolu~ilized and coagulates
as cheese curd. The cheese proauced by this metho~ is
con~only known as cottage cheese. The whey obtained
in this manner is commonly called cottage cheese whey.
The whey protein concentrate as used in the pres--
ent invention is preferably derived from 100~ acid
cheese whey though minor amounts of other cheese wheys
of up to 20% can be utilized. Such other cheese wheys
include but are not limited to cheddar cheese whay
which is produced by the rennet coagulation of protein
and is commonly call~d sweet whey. It is preferred
that the whey source be at least 90% cottage cheese
whey O
The whey protein concentrate used in the present
invention can be prepared by any one of a number of
known processes including electrodialysis (Stribley,
R.C., Food Processing, Volume 24, No. 1, page 49, 1963),
reverse osmosis, (Marshall, P.G. et al., Fractionation
and Concentration of Whey by Reverse Osmosis, Food
~echnology, 22(a), 696, 1968), gel filtration (U.S.
Reissue Patent No. 27,806); or by ultrafiltration
(Horton, B.S. et al., Food Technology, Volume 26, page
3C, 1972). Chemical methods including the phosphate
precipitation of whey protein can also be used as
described in Gordon Patent No. 2,377,624 and Melachouris
Patent No. 4,043,g90.
C-4988/5020/5047
--5--
In order -to achieve the desired results oE the
present invention, the whey protein concentrate must
have at least 35% protein and preferably at least 45~.
A particularly preferred product contains from about
45~ to about 55~ protein. In order to achieve the
results of the present invention, it is necessary that
the protein replacement substantially balances the pro-
tein of both the non-fat dry milk and the albumen re-
placed. Since non-fat dry milk normally contains about
35~ protein and dry albumen noxmally contains about 80%
protein, the use of a whey protein of less than 35%
would not provide the additional protein needed to
compensate for the higher protein level of the albumen.
It has been found that the most effective results
are obtained using an ultrafiltered acid (cottage
cheese) whey concentrate containing from about 40~ to
about 60% and preferably about 45% to about 55% whey
protein. In a typical process, cottage cheese whey is
neutralized to a pH of about 6.4 with 50% caustic.
Aftar storage, the p~I is then adjusted to about 7.2
and any solids or precipitates are removed by centrifu-
gal clarifiers. The clarified liquor is then pasteurized.
The liquor is then fed into an ultrafiltration membrane
unit. The retentate is condensed and spray dried. Pro-
tein products of 35% or more whey protein can be pre-
pared by this process. Products generally comprising
from about ~0% to 60% protein (Tl~ x 6.38), 10-30~ lac-
tose, 3-15% ash and 0 4-4% fat are ob-tained. The dried
retentate with the aforegiven composition is considered
a whey protein concentrate. While it is preferred to
use the whe~ protein concentrate in the dry form, the
liquid form can also be used on a percent by weight
protein basis. Liquid levels in the final formulation
are then adjusted accordingly. For some applications,
it has been found effective to use a liquid whey con-
centrate which has a solids content above 15% and pref-
C-498~/5020/5047
--6--
erably from about 18% to about 22%. Liquid whey pro-
tein concentrate must be kep~ under refrigera~ion to
prevent spoilage.
The whey protein concentrate must be substantially
non heat-denatured. By non heat-denatured is meant
that at least 40~ of the protein as determined by solu-
bility at pH 4.6 has not been denatured by the heating
which is utilized in the preparation such as in pasteuriza~
tion and drying~ Thus, freeze-drying would denature less
protein ~han spray drying. Other forms of denaturation
do not effect the end properties of the whey protein
such as using a sulfite, The use of a food grade
sulfite such as sodium sulfite, sodium bisulfite, cys-
teine, cystine and the like in an amount of from about
0.1~ to about 0.5~ is particularly advantageous in re-
ducing the coagulation temperature of the whey protein
from about 80C. to about 70C. This more nearly approx-
imates the coagulation temperature of egg and is of
particular importance in one of the preferred end
products, i.e., a scrambled egg substitute.
The present invention can be used in any food
- application where both albumen (egg white) and non
fat dry milk are present. These include bakery prod-
ucts such as white, yellow, sponge and devil's food
cakes, sweet doughs, biscuits, pancakes, doughnuts,
muffins and the like. It is not critical whether or
not these specific bakery products are leavened by
yeast or chemical leavening systems such as sodium acid
pyrophosphate, sodium aluminum phosphate and the like
in combination with a bicarbonate.
Other areas of use include puddinys as well as
sauces, soups, frozen batters and the like.
The replacement can occur at the time of preparing
tha food product or in preparing mixes, either frozen
or dried, for preparing the food product. Li~uid mixes
are less preferred as they are subject to spoilage.
C-4988/5020~5047
A particularly preferred area in addition of the
baking area is in the replacement of albumen and non-
fat dry milk in liquid egg substitutP products as dis-
closed in U.S. Patents 3,911,144 and 3,928,632. These
products are designed to be organoleptically similar to
whole eggs when cooked as a scra~bled egg but which have
reduced cholesterol content. They may be supplied in
frozen form as in U.S. Patent No. 3,911,122 or liquid
form as in U.S. Patent No. 3,928,632. Both of these
products consist of approximately from about 2~% to
about 88% liquid egg albumen, ~rom about 3% to about 8%
non-fat dry milk,and from about 9~ to about 13% vegeta-
ble oil plus various other ingredients to approximate
the characteristics of the yolk which has been replaced.
Since these compositions also include non-fat dry milk,
it is within the scope of the presenk invention to
substitute up to 100% of the non-fat dry milk and up to
75% of the liquid egg albumen in these compositions with
the whey protein concentrate as outlined herein.
It has also been found that the body and texture
of these egg substitu~e products prepared in accord-
; ance with the present invention can be significantly
impro~ed by adjusting the pH of the final product toa pH within the range of from about 9 to 10 with an
edible base such as sodium calcium or potassium hy-
droxide. Examples of such salts include trisodium
phosphate and tetrasodium pyrophosphate. Other con-
densed phosphates can be used so long as the desiredpH is maintained.
The whey protein concentrate is used in the pres-
ent invention to replace from about 25% to about 100%
and preferably from about 50~ to about 100% and more
preferably at least 90% of the non-fat dry milk re-
quirement and from about 25% to about 75% and pref-
B
~9~6
C-4988~5020/5047
--8--
erably Erom about 40% to about ~0% of the albumen re~
quirement (dry solids basi~). In order to ach~eve the
results of the present invention, it is necessary that
the protein replacement be used in an amount suficient
to provide at least 90~ of the proteln replaced. The
amounts of albumen replaced are preferably dependent upon
the amount of excess protein a~allabla after a 100% non-
fat dry milk replacement with the whey protein con-
centrate. For this application, liquid whey concen-
trate having at least 15% solids and preferably fromabout 18% to 22% solids has been found effective.
Since non-fat dry milk contains about 35% protein and
dried egg albumen contains about 80% protein, the amount
of non-fat dry milk replaced with a product richer in
protein must substantially compensate for the protein
lost in replacement of the albumen. For instance, in
a product containing 300 grams of liquid egg albumen
(about 12% protein) and 100 grams of non-fat dry milk,
replacement o~ the 35% protein in non-fat dry milk with
a whey concentrate of 50% protein would provide an
extra 15 grams of protein. Since dried albumen con-
tains about 80% protein, the 15 grams of protein could
replace 18.75 grams of dried egg albumen of the 36
grams originally present. Any additional water lost in
2S the replacement of liquid egg albumen would be compen-
sated by adding a substantially equivalent amount o
water.
Whey proteln concentrates having a higher percen-
tage of protein, such as 75%, can also be used in re-
placing albumen and non-~at dry milk. The processing
costs for preparing such a highly concentrated product
may not justify this use. Whey protein concentrates
having less than 50% and greater than 35%, i.e., 40%,
can also be used. If 100 grams of non-fat dr~ milk
at 35% protein were replaced with a 40% whey protein
concentrate, 5 grams of excess protein would be availa-
C-4988/5020/5047
_9_
ble. The excess protein could be used to replace
about 4 grams of albumen (on a dry basis).
In addition to the protein content, it is essential
to avoid increasing the lactose content over 10% of
that originally present in the formulation. It has
been found that the lactose level has an effect on the
final characteristics of the food product~ The whey
protein concentrate, which contains large amounts of
lactose, must be used in an amount not to significantly
increase the lactose content of the formulation. This
can be easily calculated by one skilled in the art~since
non-fat dry milk generally contains about 51~ lac-
tose. It is preferred ~hat the lactose content be main-
tained at a point not less than 5~ excess of the original
lactose content.
While the present invention has been illustrated
with non-fat dry milk, the invention broadly includes
all sources of milk solids non-fat including whole milk
(liquid or solids), skim milk, condensed or evaporated
milk, and the like. Replacement is on the basis of pro-
tein content. In replacing liquid systems with a dry
whey protein concentrate, sufficient water must be
added to compensate for the loss. In replacing a milk
product containing butterfat with the whey protein
concentrate, a compensating amount of fat or oil may be
added.
In some applications, a small amount of dried whey
or other whey product such as delactosed whey could be
added to reduce the overall cost. The amount addecl
must be such as to maintain the formulation within the
protein and lactose limits and because of this, the
addition of whey is less preerred.
It has also been found that the type of protein
used in replacing the albumen and the non~fat dry milk
has an effect. For example, sodium caseinate has been
ound to be detrimental to the system of the invention.
~9~
C-4g88~5020~5047
-10-
Soy isolate, while not being unctionally detrimental,
presentsflavor problems. Some modified whey protein
products when used as a part replacement for the non-
fat dry milk produce a cake which is too tender for
S commercial handling. Partial substitution of the whey
protein concentrate with other protein systems is not
preferred.
If a ormulation contains a small amount of whey
solids originally, the whey protein concentrate could
-10 be used as a substitute for that material also. This
is generally only practical if the simplification of
the replacement justifies the cost differential.
As used herein, the protein amount is based on
total Kjeldahl nitrogen (TN x 6.38).
The invention is further illustrated in the ex-
amples which follow.
EXAMP~E 1
:
An egg substitute product was formulated in
accordance with the teachings of Strong ~t al., U.S.
Patent No. 3,911,144. Liquid egg albumen in an amount
of 820 grams was mixed with 15 grams of corn oil and
60 grams of non-fat dry milk. Separately, a dry blend
was prepared containing 1.6 grams CMC, 0.5 grams ~odium
citrate, 0.75 grams aluminum sulfate, 0.042 grams sodium
iron pyrophosphate, 0.75 grams sodium zinc sulfate,
0.0011 grams thiamine mononitrate, 0.0011 grams ribo-
flavin and 0.0001 grams of vitamin D2. This dry blend
was mixed with the blend of egg albumen, corn oil and
non-fat dry milk previously prepared. Into this blend
was mixed 70 grams of corn oil. Separately, an oil
blend of 14.98 grams corn oil, 2.92 grams lec~thin,
2.50 grams of a food grade emulsifier, Myvatex 3-50
(a blend of mono and diglycerides and propylene glycol
monostearate manufactured by D.P.I. Division, Eastman
,
B
~ .
C-~988/5020/50~7
Chemical Products Company), 0.0275 grams beta carotene,
0.75 grams triethyl citrate and 5 drops egg flavor was
prepared. This oil blend was then mixed with the pre-
ceding materials and the entire mixture heated at 57C.
for five minutes. The product was then cooled to a
temperature within the range ~f from 27C. to 32C. and
homogenized in a Manton-Gaulin homogenizer using a pres-
sure of 1000 psi in the first stage and 500 psi in the
second stage. The product was then freeæe-dried.
EXAMPLE 2
The egg substitute product of Example 1 was for-
mulated in accordance with the present invention to
replace 50% of the egg albumen on a solids basis and
100% of the non-fat dry milk solids in that composition.
The process of Exampl~ 1 was repeated using the com-
ponents stated in Table I below as replacements ~or
the stated ingredients. The water was added at the be-
ginning of the reaction with the whey protein concen-
trate.
.~
TABLE I
_ __ Ex 1 Ex. 2A Ex. 2-B Ex. 2-C
_ _ _ _
Ingredients
(in grams)
Egg Albumen (liquid) 820 410 410 410
Non-fat dry milk 70 _ 70
Whey Protein Con.*
Freeze Dried* _ 119.2 _
Spray Dried* _ _ 119.2
Soluble** _ ~ _ 49.2
Water in cc. _ 360.8360.8 360.8
* 53.5% whey protein from cottage cheese whey (dry
basis).
** Prepared by treating whey protein concentrate with
HCl to a pH of 4.6 and removing the soluble frac-
tion which was concentrated by ultrafiltration to
80~ protein.
C-4 98 8/502 0/5 0L~ 7
-12-
In each of Examples 2A, 2B and 2C, 410 grams Of liq-
uid egg albumen is replaced with 49.2 grams of the whey
protein concentrate and 360.8 grams water ~egg albumen
contains 88~ water~. In Examples 2A and 2B, the 70
grams of non-fat dry milk is replaced with 70 grams of
the wney protein concentrate.
Since egc, albumen contains about 10~6~ protein,
~20 grams of egg albumen contains about 86.92 grams
of protein. Since non-fat dry milk contains about 35.7~
protein, 70 grams of non-fat dry milk provides about 24.9
grams protein. The product o Example 1 would thu~s
have 111.82 grams protein provided by the egg albumen
and the milk. Since the protein concentrate used had
53.5~ protein, 119.2 grams of the concentrate wou:Ld
provide 63.68 grams protein. The amount of protein in
the products of Examples 2A and 2B would be 63.68 plus
one half of the protein content of the egg albumen of
Example 1 or 43.46 grams totalling 107.14 grams pro-
tein. In these examples~ 95~ of the protein was re-
~o placed
In Example 2C, one half of the albumen having aprotein content of 43.46 grams was replaced with 49.2
grams of protein or a 109% replace~ent.
The thermosetting properties of the egg substitute
~5 products of Example 1 and of the present invention were
determined by filling a 50 mm. by 70 mm. crystallization
dish with 100 grams of the material to be tested at a
; pH of 7.4. The egg substitute material was heated in
a 95C. bath for 15 minutes to gel the same and cooled
in a cold water bath (0-5C.). The gel strength of
the gelled egg substitute was measured with a Marine
Colloid's gel tester, i.e., a small plunger using
medium speed (See U.S. Patent No. 4,056,612 for des-
cription). The following results were obtained:
C-4988/5020/50~7
-13
T'ABLE_II
~ SISTENCY
WHOL~ EGG REPLACER j CENTE ~ EDGE _ UPON FRYING
Product of ~.x. l
5(Control) _ 470 480 i ~~~ _ -
Example 2A * 454 650 ! slightly
~ Example l
Example 2B * ~ 570 1 910 . harder than
10 , ' ¦- Example 1 _
Example 2C * 230 1 340 softer than
~ Example 1
* Liquid ~oduct, as produced, not dried.
The emulsifying properties of the whole egg re-
placers of Examples l and 2 and the control were tes-
ted by centrifuging each sample at 2000 rpm for 10minutes at 25C. Better emulsification properties are
demonstrated by lower amounts of liquid separated.
The following percent liquid separation was noted.
TABLE III
WHOhE EGG REPLACER PERCENT LIQUID SEPARATED
EXAMPLE 1 33
EXAMPLE 2A * 29
EXAMPLE 2B * ll
EXAMPLE 2C * d d t d i d
* Liquid product, as pro uce , no r e .
EXAMPLE 3
Sponge cake was prepared using the whole egg sub-
stitutes prepared by the method of Examples l and 2,
according to the following formulation and mixing pro-
cedure:
~-4g~8/5020/5047
-14-
SPONGE CAKE FORMULATION
__
Ingredients:
Cake ~lour 300 gm
Sugar 360 gm
NFDM Superheat or Whey
Protein Concentrate 22,5 gm
Salt 9,4 gm
Bakin~ Powder 8.5 gm
: Atmos G-2462 Emulsifier***15,0 gm
Dxied Egg Yolk or 50~ replacement
with whole egg s~bstitute37 gm
Egg Albumen or 50% replacement with
whole egg substitute 16
Water - 1st stage 210
2nd stage 150
*** Atmos~G-2462 - a combination of hydrated mono and
diglycerides, polysorbate 60 and sorbitan mono-
stearate.
C-4988/5020/50~7
-15-
MIXING PROCEDURE:
~r
1. Use ~obar~Model C-100 with 2184 liter (3 quaxt)
bowl and wire whip.
2. Place all dry ingredients in bowl with emulsifier
and water for 1st stage mix as follows scraping
bowl several times.
3. Add 210 cc ice water plus 2 cc vanilla and mix.
$he bowl was scraped after each time interval.
Minutes Speed
10 1/2 low
1 medium
3 high
3 high
4. Add 150 cc water.
15Minutes Spaed
1/2 low
2 medium
4 low
2 medium
20 5. If ~pecific gravity of .510-.525 has not been ob-
tained, mix an additional 30 seconds at 3rd speed.
6. Scale 283 gms. into a 16.51 centimeter (6.5 inch)
ungreased tube pan. Bake at approximately 375F.
for 30 minutes.
Controls were prepared using the egg substitute
- as described in Example 1 and whole egg. The test cakes
were judged similar to the control of Example in flavor,
strength, structure, color and over-all appearance.
The results are reported in Table IV below.
~,
C-4988/5020/5047
-16-
TABLE IV
FUNCTIO
IN SPONGE CAKE
_ _ _ Specific ~~~ _
5 Whole Egg Substitute_ Volume Texture Grain*
3A. Dried Commercial ~.43 sof-te:r than 1.5
Egg Substitute Example 3B
tStandard Brand)
(U.~. 3,911,l44)
3B ~ried Egg substi- 4.35 similar to 1.0
tute Example 1 control
3C. Egg Substitute
of Invention
Example 2-A 4.52 similar to 1.0
control
Example 2-B 4.41 firmer than 1O5
Example 3B
Example 2-C 4.30 similar to 1.0
control
3D. Whole Egg 4.80 good 1.0
(Control)
_ _
* 1 - 3 (1: fine grain; 3: coarse grain)
EXAMPLE 4
A white cake was prepared replacing 50% of the egg
albumen and 80.2% of the non-fat dry milk or 100% of
the non-fat dry milk with whey protein concentrate or
a combination of 75% whey protein concentrate and 25~ o
the precipitated product obtained by neutralizing acid
whey to a pH of 7 (hereinafter, modified whey solids)
respectively. The white cake was prepared according to
the following formulation and procedure:
C-~988/5020/5047
-17-
WHITE CAKE FORMULATION GRAMS
Sugar (Baker's Special) 340.5
Cake Flour (Snosheen) 312.05
~FDM - superheat or
whey protein concentrate 28.35
Salt 5.315
Baking Powder 17.718
Egg albumen (solid) or
whey protein concentrate 26.56
Shortening 141.85
Emulsifier, Atmos G-2462* 3.12
Water 1st stage 218 cc.
Water 2nd stage 116 cc.
Vanilla 10 cc.
PROCEDURE
1. Sit all dry ingredients.
2~ Mix with shortening and emulsifier at No. 1 speed
with paddle in a C-100 Hobart mixer for four min-
utes.
3~ 1st stage - 218 cc water
1/2 minute, No. 1 speed, scrape
1 minute, No. 2 speed, scrape
1 minute, No. 3 speed, scrape
2nd stage - 116 cc water and 10 cc vanilla
1/2 minute, No. 1 speed, scrape
3 minutes, No. 1 speed, scrape
4. ~easure the batter specific gravity
5. Scale 400 grms of batter into a 20.3 centimeter
(8 inch) cake pan.
6. Bake at 176.7C. (350~F.) for ~7 to 30 minutes.
* Atmos G-2462 - a combination of hydrated mono and
diylycerides, polysorbate 60 and sorbitan mono-
stearate. Atlas Industries.
C-49~8/5020~50~7
-18-
TABLE_V
AMOUNT OF VARIOUS ALBUMEN AND NF M REPLACERS IN WHITE
LAYER CAKE
I% REPLACED (W/W) ITOTAL PROTEIN
EXAMPLE _ jAhBUMEN NFDM_ I_ WEIGHT GM
3A. Control 0 0 31.4
3s. Whey Protein
Concentrate 50% 50 0 27.6
3C. Whey Protein 31 4
Concentrate 50% 50 80.2
3D. Whey Protein
Concentrate 50%
and modified
whey solids
wei~_t ~ _ 50 __00 _ 28O6
TABLE VI
_ .
FUNCTIONALITY OF ALBVMEN AND NFDM REPLACER IN WHITE
LAYER CAKE
CAKE BREAK
20BATTER _ FORCE
EXAMPLE NO.* SP. GR. SP. VOL. PH ~ GRAIN*~ ~m.*** _
3-A Control 0~910 3.15 7.74 1 330
3-B 0.945 3,07 7.66 2 270
3-C 0.920 3.23 7.79 1 345
_-D _ 0.885 3.26 7.74 1.5 225 _
* Same as i~ Table V.
** 1-3 scale: 1: ~iform 2:sl. coarse 3:v. coarse.
*** Marine Colloid Gel Tester, med. plunger, slow
speed.
As can be seen from the preceding data, Example
3-C in which S0% of the egg albumen and 80.2% of the
NFDM has been replaced with whey protein concentrake
and in which the protein level is equal to the control,
provides a cake with better specific gravity, cak~
specific volume, grain and break force substantially
D
C-4988/5020~5047
--19--
equivalent to the control. A replacement of 50~ of the
albumen w.ith whey protein concentrate provides sig~
nificantly less effecti~e results. A reduction in
characteristics is obtained using less than the equiva-
lent protein content as is shown ln Example 3-D, though
the results are better than those obtained replacing
only 50% of the albumen as shown in Examples 3-B.
The invention is more fully defined in the claims
which follow.
