Snow Brand Milk Products Co., Ltd.

Masami Kawanari

Kaoru Sato

Masakazu Horikawa

Hiroshi Imai

Seiichiro Aoe

Mototake Murakami

Hiroaki Konishi

Masatoshi Yahiro

Maki Maeda

Sachiko Yahagi

Eiji Atsuta

Toshimitsu Yoshioka

A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120&deg; C. for 1 to 120 minutes. A process for the preparation of processed whey protein is also provided and comprises adding casein protein to partially heat-denatured whey protein, or adding casein protein to non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The processed whey protein has an improved shelf life. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. The product is useful as a raw material of foods.

Processed whey protein and process for manufacturing the same

Method of preparing low fat sausage

Processed whey protein and method of making same

Oil and fat composition having decreased digestive and absorptive

Growing community of inventors

Kawagoe, Japan

Masami Kawanari