Borden, Inc.

Ronald J McKenna

David J Keller

Paul J Streiff

Delmar L Andersen

Lauren S Bibeau

The invention relates to a dried, high protein food product derived from phosphate-modified milk protein concentrate (MPC) rather than from casein. The high protein food product is preferably spray dried, and is useful as a non-feathering coffee whitener. The non-feathering and spray drying properties are the results of the inclusion of a phosphate salt.

Process for preparing an alternate protein source for coffee whiteners

The invention relates to a process for preserving lemon juice without the use of sulfite agents. The process uses sodium benzoate and optionally ascorbic acid, glucose oxidase, sodium acid pyrophosphate, or sodium hexametaphosphate, or an inert gass, such as carbon dioxide, helium or nitrogen or any combination thereof. Non-refrigerated shelf-life of 12 months or more before browning occurs is thereby achieved.

Process for preserving lemon juice utilizating a non-sulfite preservative

An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.

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Camillus, NY, United States of America

Ronald J McKenna