| abstract |
New product, derived from whey, consisting of a colloidal precipitate, non-protein or low protein, in particles of less than 10 microns. It is white, does not present any unpleasant taste up to a concentration of 30% in water. This product forms a gel with water and with petroleum ether. The preparation of the precipitate can be carried out by heating the whey above 80 degrees C or / and by raising the pH. It can also be carried out by concentration and cooling with crystallization of the lactose. This product is useful as an adjunct to various food materials, including cheeses, sauces, creams, fruit juices, etc. to which it gives body, hold, and ensures the stability of the emulsions. |