Foaming and emulsifying properties of high pressure jet processing pasteurized milk

Abstract

Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

What is claimed is: 
     
         1 . A method for preparing a processed milk component, the method comprising subjecting milk to High Pressure Jet Processing (HPJ), wherein the HPJ comprises a hydrostatic pressure of from 200 MPa-800 MPa, to produce the processed milk component. 
     
     
         2 . The method of  claim 1 , wherein the milk is skim milk. 
     
     
         3 . The method of  claim 2 , wherein the hydrostatic pressure is at least 350 MPa. 
     
     
         4 . The method of  claim 1 , wherein the milk that is subjected to the HPJ comprises a foam that exhibits a foam volume stability index (FVS) that is improved relative to milk that has not been subjected to the HPJ. 
     
     
         5 . The method of  claim 4 , wherein the processed milk component comprises a food additive. 
     
     
         6 . The method of  claim 5 , further comprising isolating the food additive and adding the food additive to produce a food product comprising the food additive. 
     
     
         7 . The method of  claim 6 , wherein the food additive does not contain any lecithin. 
     
     
         8 . A solid, semi-solid, or liquid food product comprising the food additive of  claim 5 . 
     
     
         9 . The food product of  claim 8 , wherein the food product is a liquid. 
     
     
         10 . The food product of  claim 8 , wherein the food product is a solid or semi-solid. 
     
     
         11 . The food product of  claim 8 , wherein the food product is a dairy product. 
     
     
         12 . The food product of  claim 8 , wherein the food product is a non-dairy product. 
     
     
         13 . A method of making a food product comprising a processed milk component that functions as an emulsifier in the food product, the method comprising subjecting milk to High Pressure Jet Processing (HPJ), wherein the HPJ comprises a hydrostatic pressure of from 200 MPa-800 MPa, subsequently isolating the processed milk component, and adding the isolated processed milk component to the food product, wherein the processed milk component functions as the emulsifier in the food product. 
     
     
         14 . The method of  claim 13 , wherein the hydrostatic pressure is at least 350 MPa. 
     
     
         15 . The method of  claim 13 , wherein the milk is skim milk. 
     
     
         16 . The method of  claim 13 , wherein the food product is a dairy product. 
     
     
         17 . The method of  claim 13 , wherein the isolated processed milk component comprises a foam. 
     
     
         18 . The method of  claim 17 , wherein the isolated processed milk component comprises a foam that exhibits a foam volume stability index (FVS) that is improved relative to milk that has not been subjected to the HPJ. 
     
     
         19 . A food product comprising an emulsifier made according to the method of  claim 13 .