Process for making whey-derived fat substitute product and products

Abstract

Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described. The preferred method of curd formation described involves denaturing and curd formation using steam. In accordance with the invention, agglomerated protein in the curd is deagglomerated, suitably a chopper is used to comminute the curd and form a dispersion having substantially smooth emulsion like organoleptic character. Additives are incorporated into the dispersion to enhance the properties thereof.