Low fat, clear, bland flavored whey products

Abstract

Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

What is claimed is: 
     
         1 . In a method of removing lipid from a protein and lipid-containing material, including steps of adding a sufficient amount of chitosan to the protein and lipid-containing material to form a chitosan-lipid complex in solution; adjusting the solution to a pH of about 4.0 to 5.0; mixing the solution for a sufficient time to form a precipitate of the chitosan-lipid complex; and separating the chitosan-lipid complex from the solution to form a protein retentate; the improvement comprising separating the chitosan-lipid complex from the solution using microfiltration to form a substantially lipid-free protein permeate. 
     
     
         2 . The method of  claim 1 , the improvement comprising separating the chitosan-lipid complex from the solution using microfiltration to form a substantially lipid-free protein permeate which is lactose-enriched. 
     
     
         3 . The method of  claim 1 , the improvement comprising separating the chitosan-lipid complex from the solution using microfiltration to form a substantially lipid-free protein permeate whose light absorption of a 5% aqueous solution measured at 500 nm is less than 0.06 relative absorbance units. 
     
     
         4 . The method of  claim 1  wherein the microfiltration is performed with a microfiltration membrane that has a pore size of between about 0.05 μm to about 5.0 μm. 
     
     
         5 . The method of  claim 1  wherein the microfiltration is performed with a microfiltration membrane that has a pore size of between about 0.1 μm to about 1.0 μm. 
     
     
         6 . The method of  claim 1  wherein the microfiltration is performed with a spiral-wound microfiltration membrane. 
     
     
         7 . The method of  claim 1  wherein the microfiltration is performed with a polymeric membrane. 
     
     
         8 . The method of  claim 1  wherein the microfiltration is performed at a temperature of between 5° C. and 55° C. 
     
     
         9 . The method of  claim 1  wherein the protein and lipid-containing material is whey. 
     
     
         10 . A process for preparing from whey a composition, comprising:
 adding a sufficient amount of chitosan to the whey to form a chitosan-lipid complex in solution;   adjusting the solution to a pH of about 4.0 to 5.0;   mixing the solution for a sufficient time to form a precipitate of the chitosan-lipid complex; and   microfiltering the solution to separate the chitosan-lipid complex from the solution to form a substantially lipid-free whey protein permeate.   
     
     
         11 . The process of  claim 10  wherein the light absorption of a 5% aqueous solution of the protein retentate measured at 500 nm is less than 0.06 relative absorbance units. 
     
     
         12 . The process of  claim 10  further comprising clarifying the whey prior to adding chitosan. 
     
     
         13 . The process of  claim 10  wherein the microfiltration is performed with a microfiltration membrane that has a pore size of between about 0.05 μm to about 5.0 μm. 
     
     
         14 . The process of  claim 10  wherein the microfiltration is performed with a microfiltration membrane that has a pore size of between about 0.1 μm to about 1.0 μm. 
     
     
         15 . The process of  claim 10  wherein the microfiltration is performed with a spiral-wound microfiltration membrane. 
     
     
         16 . The process of  claim 10  wherein the microfiltration is performed with a polymeric membrane. 
     
     
         17 . The process of  claim 10  wherein the microfiltration is performed at a temperature of between 5° C. and 55° C. 
     
     
         18 . A whey protein concentrate composition comprising about 34-89 wt % protein, less than about 1 wt % fat, and whose light absorption of a 5% aqueous solution measured at 500 nm is less than 0.06 relative absorbance units. 
     
     
         19 . The composition of  claim 18 , further comprising about 75-89 wt % protein. 
     
     
         20 . The composition of  claim 18 , which is substantially chitosan-free. 
     
     
         21 . The composition of  claim 18 , whose light absorption of a 5% aqueous solution measured at 500 nm is less than 0.06 relative absorbance units after the composition has been in storage for about 6-12 months at about no more than 20° C. 
     
     
         22 . The composition of  claim 18 , which is obtained according to the process of  claim 10 .