Leprino Foods Company

Madison V Blanton

Richard Kevin Merrill

Mayank Singh

Shannan E Guck

Frank Jaskulka

Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.

Protein hydrolysates and method of making

A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140&#xb0; F. to about 300&#xb0; F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.

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Littleton, CO, United States of America

Madison V Blanton