Leprino Foods Company

Jiancai Li

Richard Kevin Merrill

Neill Burt

Paulos Tesfe

Mark Cramer

Ranjeeta Wadhwani

Bradley Maier

The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Denatured milk proteins, methods of making, and protein fortified foods

Methods of making a powdered milk product as described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Tandem evaporation-drying methods and systems for making powdered milkderived products

Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Tandem evaporation-drying methods and systems for making powdered milk-derived products

Denatured milk proteins and methods of making them

Methods and systems for making a high-purity &#x3b1;-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of &#xdf;-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a &#xdf;-LG aggregate composition and a &#x3b1;-LA enriched composition. A final &#x3b1;-lactalbumin enriched composition sourced from the &#x3b1;-LA enriched composition is dried into the high-purity &#x3b1;-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % &#x3b1;-lactalbumin on a protein basis. A protease enzyme may optionally be added to the &#x3b1;-LA enriched composition to form an enzymatically treated &#x3b1;-LA enriched composition that becomes the source of the final &#x3b1;-lactalbumin enriched composition.

High purity alpha lactalbumin and methods of making

Systems and methods of making lactobionic acid are described. The systems include two-compartment cation bipolar electrodialysis assemblies having at least one cell that includes a cation ion-exchange membrane and a bipolar membrane. The membranes define the borders of a pair of flow channels for a separate (i) caustic stream and (i) purified lactobionic acid stream. Lactobionate ions in the lactobionic acid stream do not cross a membrane in the electrodialysis assembly, which reduces membrane fouling. The methods include passing a lactobionate salt through a two-compartment cation bipolar electrodialysis assembly. The electrodialysis assembly includes at least one two-compartment cation bipolar membrane cell, and separates the lactobionate salt into a caustic compound and the lactobionic acid. The assembly is designed so the lactobionate ions do not cross an ion exchange membrane in the assembly to form the lactobionic acid, which reduces membrane fouling.

Lactobionic acid production methods and products

Methods are described for treating a whey protein mixture to increase a relative concentration of &#x3b1;-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10&#xb0; C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes &#x3b2;-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the &#x3b1;-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the &#x3b2;-lactoglobulin protein. The &#x3b2;-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced &#x3b1;-lactalbumin protein composition for infant formula, among other products.

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Englewood, CO, United States of America

Jiancai Li