Non-settling hydrolyzed whey permeate concentrate and related methods and nutritional compositions

Abstract

The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.

1 . A method of producing a non-settling hydrolyzed whey permeate with an enzyme, the method comprising the steps: (a) subjecting the whey permeate having an initial solids content in the range of from about 15 to about 25 percent solids to hydrolysis by an enzyme, so as to obtain a whey permeate hydrolysate having a degree of hydrolysis above about 65 percent, and (b) subjecting the whey permeate hydrolysate to evaporation so as to bring the level of solids in the resulting whey permeate hydrolysate concentrate to within a range of from about 60 to about 80 percent solids, so as to obtain a whey permeate hydrolysate concentrate whose settling profile is such that there is no detectable settling over two weeks when stored at 90 degrees F.°. 
     
     
         2 . A method according to  claim 1  wherein said whey permeate has an initial solids content in the range of from about 18 to about 20 percent solids. 
     
     
         3 . A method according to  claim 1  wherein said hydrolysis by said enzyme is carried out for sufficient time to bring about a degree of hydrolysis between about 65 percent and about 80 percent. 
     
     
         4 . A method according to  claim 1  wherein said evaporation is carried out so as to bring the level of solids in said whey permeate hydrolysate to within a range of from about 70 to about 75 percent solids. 
     
     
         5 . A method according to  claim 1  wherein said resulting whey permeate hydrolysate concentrate has a viscosity in the range of 90 to 120 centipoise at 90 F.°. 
     
     
         6 . A method according to  claim 1  wherein said settling profile corresponds to a pellet volume of approx 0.2-0.4 ml as measured in the specified Centrifuge Settling Test. 
     
     
         7 . A method according to  claim 1  wherein said resulting whey permeate hydrolysate concentrate has a galactooligosaccharides (GOS) content in the range of about 3% to 5% by weight. 
       Non-Settling Hydrolyzed Whey Permeate 
     
     
         8 . A liquid composition comprising a non-settling whey permeate hydrolysate concentrate, said whey permeate hydrolysate concentrate contains solids within a range of from about 60 to about 80 percent solids, and having a settling profile such that there is no detectable settling over two weeks when stored at 90 degrees F.°. 
     
     
         9 . A liquid composition according to  claim 8 , said whey permeate hydrolysate contains solids within a range of from about 70 to about 75 percent solids. 
     
     
         10 . A liquid composition according to  claim 8  having a viscosity in the range of from about 90 to about 120 centipoise at 90 F.°. 
     
     
         11 . A liquid composition comprising a non-settling hydrolyzed whey permeate, said whey permeate hydrolysate contains solids within a range of from about 70 to about 75 percent solids, having a degree of hydrolysis from about 65 to about 80 percent, and having a viscosity in the range of from about 90 to about 120 centipoise at 90 F.°, and having a settling profile such that there is no detectable settling over two weeks when stored at 90 degrees F.°. 
     
     
         12 . A liquid composition according to  claim 11  having a galactooligosaccharides (GOS) content in the range of about 3% to 5% by weight. 
     
     
         13 . An animal feed product adapted to act as a rumen microorganism stimulant, said animal feed product comprising a liquid composition according to  claim 11 . 
     
     
         14 . A food product that may incorporate brown rice syrup in its production, said food product having said brown rice syrup constituent replaced by a liquid composition according to  claim 11 . 
     
     
         15 . A food product that may incorporate molasses in its production, said food product having said molasses constituent replaced by a liquid composition according to  claim 11 . 
     
     
         16 . A food product that may incorporate corn syrup solids in its production, said food product having said corn syrup solids constituent replaced by a liquid composition according to  claim 11 . 
     
     
         17 . A pelleted animal feed product that incorporates a binder, said binder comprising a liquid composition according to  claim 11 . 
     
     
         18 . A fast dispersing dried milk replacer product comprising an agglomeration aid comprising a liquid composition according to  claim 11 . 
     
     
         19 . A protein and carbohydrate encapsulated fat composition comprising an encapsulant component, said encapsulant component encapsulant component comprising a liquid composition according to  claim 11  as a portion. 
     
     
         20 . A solid composition comprising a composition according to  claim 11  and additionally comprising a drying agent. 
       Method of Producing a Dry Product from Non-Settling Hydrolyzed Whey Permeate 
     
     
         21 . A method of producing a non-settling hydrolyzed whey permeate with an enzyme, the method comprising the steps:
 a. subjecting the whey permeate having an initial solids content in the range of from about 15 to about 25 percent solids to hydrolysis by an enzyme, so as to obtain a whey permeate hydrolysate having a degree of hydrolysis above about 65 percent,   b. subjecting the whey permeate hydrolysate to evaporation so as to bring the level of solids in the resulting whey permeate hydrolysate concentrate to within a range of from about 60 to about 80 percent solids, so as to obtain a whey permeate hydrolysate concentrate whose settling profile is such that there is no detectable settling over two weeks when stored at 90 degrees F.°; and   c. adding a drying agent to said whey permeate hydrolysate so as to obtain a dry product.   
     
     
         22 . A method according to  claim 1  wherein said drying agent is selected from the group consisting of maltodextrins and starches. 
     
     
         23 . A method of stimulating the growth of microorganisms in a ruminant animal, said method comprising administering to said ruminant animal an effective amount of a liquid composition according to  claim 11 .