Patent ID: 7399496
Filing Date: 2008-07-15
Classification: A23J,A23L,A23V,C12Y

Abstract:
1. An edible food product having improved shelf life comprising, in combination: a protein source component including a mixture of powdered hydrolyzed whey protein and, optionally, unhydrolyzed protein, said hydrolyzed protein consisting of at least about 50% by weight of the protein source component, said hydrolyzed protein processed by hydrolyzing whey protein in water maintained at a pH in the range of about 6.0 to 8.0 in combination with a proteolytic enzyme, said enzyme subsequently rendered inactive and said hydrolyzed protein filtered at a temperature in the range of about 15° C. to 35° C. to effect removal of free amino acids and peptides generally about 2 to 5 amino acids in length and having molecular weight between about 200 to 500 daltons with a retentate of solids content; and an edible food composition component comprising no more than about 98% by weight of said food product.