Method for making dried whey protein product
The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.
1. A method of preparing a dried whey protein product comprising:
(a) mixing a feed stock comprising whey protein,
(b) providing a cloud of a nonreactive gas at a pressure ranging from about 25 psi to about 120 psi, wherein the gas is localized about a spray nozzle, and
(c) without the introduction of air or oxygen, spraying droplets of the feed stock from said spray nozzle into the cloud of nonreactive gas at a rate and a temperature effective to remove moisture from the droplets upon their contact with the nonreactive gas, immediately about the spray nozzle so as to form particles of a dried whey protein product wherein processing conditions employed substantially reduce the amount of oxidative degradation products furfural, dimethyl sulfide, and acetic acid formed and wherein a product is provided with a flavor that is essentially free of off-flavors while also mitigating discoloration that would otherwise occur in the presence of such oxidative degradation products.
2. The method of claim 1 , wherein the nonreactive gas is selected from the group consisting of nitrogen, carbon dioxide, argon, and mixtures thereof.
3. The method of claim 1 further comprising maintaining an inlet temperature in the range of from about 170° C. to about 210° C.
4. The method of claim 3 , wherein the inlet temperature is maintained in the range of from about 175° C. to about 182° C.
5. The method of claim 1 , further comprising maintaining an outlet temperature in the range of from about 70° C. to about 100° C.
6. The method of claim 5 , wherein the outlet temperature is maintained in the range of from about 75° C. to about 85° C.
7. The method of claim 1 , wherein the feed stock has a protein content ranging from about 10% to about 97% on a dry weight basis.
8. The method of claim 1 , wherein step (a) further comprises adjusting the total solids content of the feed stock to range from about 10% to about 30% solids by weight when sprayed.
9. The method of claim 1 , wherein the feed stock is formed by mixing a slurry of the whey protein with at least one ingredient in an effective amount, such that in the spraying step, the dried whey protein product formed comprises the ingredient.
10. The method of claim 9 , wherein in the mixing step, the at least one ingredient is selected from the group consisting of flavorants, vitamins, minerals, dietary supplements and mixtures thereof.
11. The method of claim 10 , wherein the flavorants comprise at least one material selected from the group consisting of essential oils, essences, extracts, single flavor ingredients, compounded flavors, and mixtures thereof.
12. A method for making a dried protein product, comprising:
(a) providing a cloud of a nonreactive gas localized about a spray nozzle in a particular region within the drying chamber and having a pressure ranging from about 25 to about 120 psi, and
(b) from the spray nozzle and without the introduction of air or spraying droplets of a feed stock comprising a protein-containing slurry into the cloud of nonreactive gas at a rate and a temperature effective to remove moisture from the droplets upon contact with the nonreactive gas, immediately about the spray nozzle so as to form particles of a dried protein product,
wherein processing conditions employed substantially reduce the amount of oxidative product furfural, dimethyl sulfide, and acetic acid formed and wherein a product is provided with a flavor that is essentially free of off-flavors while also mitigating discoloration that would otherwise occur in the presence of such oxidative degradation products.
13. The method of claim 12 , wherein the feed stock is formed by mixing at least one ingredient in an effective amount into the protein-containing slurry.
14. The method of claim 12 , wherein in the spraying step, the protein in the slurry is selected from the group consisting of whey protein, soy protein, milk protein, and mixtures thereof.
15. The method of claim 12 , wherein the nonreactive gas is selected from the group consisting of nitrogen, carbon dioxide, argon, and mixtures thereof.
16. The method of claim 12 , wherein the spraying step is conducted in a drying chamber having an inlet temperature controlled in the range of from about 170° C. to about 210° C.
17. The method of claim 12 , wherein the spraying step is conducted in a drying chamber having an outlet temperature controlled in the range of from about 70° C. to about 100° C.
18. The method of claim 13 , wherein in the mixing step, the at least one ingredient is selected from the group consisting of flavorants, vitamins, minerals, dietary supplements, and mixtures thereof.
19. The method of claim 18 , wherein the flavorants include at least one material selected from the group consisting of essential oils, essences, extracts, single flavor ingredients, compounded flavors, and mixtures thereof.
20. The method of claim 12 , wherein step (b) further comprises adjusting the total solids content of the feed stock to be sprayed to range from about 10% to about 30% by weight.
21. The method of claim 12 , wherein the feed stock has a protein content ranging from about 10% to about 97% by dry weight.
22. The method of claim 1 wherein the protein product formed in the spraying step is one of whey protein isolates, whey protein concentrates, and whey protein powder.
23. The method of claim 12 wherein in step (b), the gas is localized about the spray nozzle.
24. The method of claim 1 wherein in the spraying step, the nonreactive gas has a pressure ranging from about 40 psi to about 80 psi.