Utah State University

Corn-chem International

Charles E Carpenter

Marie K Walsh

Daren Cornforth

Viswas Ghorpade

Mihir Narendra Vasavada

A textured whey protein product for use as a meat extender, meat analog, or snack food is prepared by thermoplastic extrusion of a composition containing whey protein and optionally an edible polysaccharide, such as cornstarch. Whey protein can also be mixed with other edible proteins in certain embodiments of the invention. Puffing of the extruded product results in an expanded snack food product. Methods of making the meat extender product and the snack food product are also shown.

Textured whey protein product

Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).

Alkali and alkaline earth metal levulinates as antimicrobial agents

A textured whey protein product for use as a meat extender or meat analog is prepared by thermoplastic extrusion of a composition containing whey protein concentrate and optionally an edible polysaccharide, such as cornstarch. Puffing of the extruded product results in a snack food product. Methods of making the meat extender product and the snack food product are also included.

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Wellsville, UT, United States of America

Charles E Carpenter