Stauffer Chemical Company

Nutrisearch Company

Gabriele E Scibelli

Pei K Chang

Joseph Vincent Feminella

Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.

Use of heat coagulated whey protein concentrate as a substitute for

Turbid protein fortified citrus flavored soft drinks can be prepared by adding to the soft drink a protein fortifier of either cheese whey protein concentrate when the final pH of the soft drink is within the range of pH 3.1 to 3.9 or a combination of 50%-95% cheese whey protein concentrate and about 50-5% non-fat dried milk when the pH of the final drink is within the range of from 3.1 to 3.7.

Fortification of soft drinks with protein

Use of a particular modified whey solids product in margarine as a substitute for non-fat dry milk solids gives a product having a smooth texture and low degree of syneresis or liquid separation on standing.

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New Rochelle, NY, United States of America

Gabriele E Scibelli