Protein product base

There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.

The present invention relates to food and, in particular, food products 
derived from dairy whey protein. 
BACKGROUND OF INVENTION 
Milk proteins can be divided into two general classes, namely, the serum or 
whey proteins and the curd or casein products. Casein is generally 
classified as a phosphoprotein but in reality is a heterogeneous complex 
of several distinct and identifiable proteins (alpha, beta, kappa, et 
cetera, proteins), phospherous and calcium which complex takes the form of 
a colloidal calcium salt aggregate in milk called calcium caseinate. 
During the production of cheese, casein is precipitated from the milk by 
one of two methods. The first involves the treatment of the milk with acid 
to lower the pH to about 4.7 whereupon the casein proteins precipitate 
from the milk to form the curd which will ultimately be processed to 
cheese. In the alternative process, the precipitation of the casein is 
accomplished using a rennet enzyme rather than acid. The casein produced 
by the former process is generally higher in fat and lower in ash than the 
corresponding product derived from the latter process. The difference in 
the ash content is believed to be a result of calcium phosphate being 
split off of the casein molecules by the action of the acid, with the 
residual ash being mostly organically bound phospherous. The "acid casein" 
is used in the production of soft cheeses such as cottage cheese, while 
the "rennet casein" or "para-casein" is utilized in the manufacture of 
cheeses such as cheddar or mozzarella. 
Whey is the serum remaining after the solids (fat and casein) are removed 
from the milk. Whey comprises lactalbumin and lactoglobulin proteins. 
Lactalbumin makes up 2% to 5% of the total skim milk protein and is 
believed to function in milk as a proteinaceous surfactant stabilizer of 
the fat particles. Lactoglobulin makes up another 7% to 12% of the total 
skim milk protein and is closely associated with the casein protein in 
whole milk. Whey derived from the acid precipitation process mentioned 
above is referred to as acid or sour whey and generally has a pH of about 
4.3 to 4.6. Whey derived from the enzymatic precipitation process, also 
mentioned above, is referred to as sweet whey and generally has a pH of 
from about 5.9 to about 6.5. As a generalization, commercial dried whey 
comprises about 10% to 13% denatured protein, 71% lactose, about 2% lactic 
acid, about 3% to 5% water, about 8% to 11% ash, and includes a low 
concentration of phosphoric anhydride. As derived from the cheese making 
process, whey generally is an aqueous medium comprising 90% or more water. 
The respective characteristics of sweet and acid wheys are summarized 
below: 
______________________________________ 
Sweet Acid 
______________________________________ 
Lactose 4.0 to 5.0% 
4.0 to 5.0% 
Dry Solids 5.3 to 6.6% 
5.3 to 6.0% 
Proteins 0.6 to 0.8% 
0.6 to 0.7% 
Minerals & Salts* 
0.4 to 0.6% 
0.7 to 0.8% 
Fats 0.2 to 0.4% 
0.05 to 0.1% 
______________________________________ 
*Primarily Na.sup.+, K.sup.+ and Ca.sup.++ salts 
It is noted that U.S. Pat. No. 4,358,464 discloses a proposal for 
converting acid whey to sweet whey. 
The volume of whey produced is directly proportional to the volume of 
cheese production. One estimate for the United States alone, placed whey 
production on the order of 43.6 billion pounds per year. 
Although both whey itself and whey components such as the whey proteins 
lactalbumin and lactoglobulin and the sugar lactose all have various known 
utilities, there are significant difficulties in converting the whey into 
industrially useful forms. The fundamental difficulty is that whey as 
obtained from the cheese making process contains, as mentioned above, 
about 90% water and none of the components are generally useful in that 
form. The removal of the excess water is very expensive and is most likely 
to remain so in view of present and projected energy costs. Moreover, the 
useful proteins contained in whey make up only a minor proportion, some 9% 
to 11% by weight, of the whey solids. The major portion of the balance of 
the whey solids, ie. greater than 70% by weight thereof, is lactose. The 
commercial value of lactose was and is, however, quite low. The end result 
was that whey was generally considered by the cheese maker to have little 
value and indeed, as merely an item to be disposed of at the least 
possible cost. Quite often the whey was merely dumped, by draining to 
sewer. In more recent times, however, increased awareness of the possible 
pollution of the environment has resulted in the imposition of severe 
restrictions on such disposal methods to the extent where whey became 
almost a liability in the context of the cheese making process. Although 
some local authorities will accept whey and its related products for 
treatment in their sewage systems, their charge for doing so is very high. 
One of the alternatives which then became feasible in order to reduce the 
costs associated with whey disposal, was to heat the by-product so as to 
heat denature and coaggulate the protein, principally lactalbumin, which 
could then be separated in a coarse, non-functional form from the residual 
lactose syrup. The resulting products were then sold to defer the 
processing costs to below the disposal costs. More preferably the whey was 
then simply dried using spray, drum or freeze drying and the like, to 
produce a hygroscopic product. Typical of the products produced by such 
means are dried whey animal feed supplements comprising a minimum of 65% 
lactose and about 12% protein. These supplements have higher 
concentrations of riboflavin than does skim milk and the supplements are 
generally valued in feed mixtures as a source of this and other solubles 
(see Encyclopedia of Chemical Technology, Vol. 6, page 308). 
If these latter processes are controlled, recrystallization of the lactose 
can be effected and a more useful non-hygroscopic product is obtainable. 
Crystaline precipitation of lactose can also be utilized to slightly 
enhance the protein content of these products. Such procedures further 
offset the processing costs by producing a slightly more valuable product. 
However, the dried products retain, to a significant extent, the 
characteristic whey odour and especially taste, which limit their 
commercial utility. Such products generally have very little value-added 
relative to whey and are used mostly as additives in the baking industry 
because of the water absorption capacity of the denatured proteins. 
As a consequence of the severe disposal problems besetting the industry and 
the possibility of realizing a significant economic return over and above 
processing costs through the sale of concentrated or upgraded whey protein 
and other whey censtituents, there has been much expenditure of time and 
money in whey treatment research and development in recent years. Most of 
these efforts have dealt with isolating or concentrating the protein. One 
process for recovering whey proteins is known in the art as the 
"centri-whey" process and comprises denaturing the native whey proteins by 
heat treatment at a pH of from 4.5 to 4.6 and subsequently isolating the 
denatured proteins by centrifugation. Only about 70% of the whey proteins 
are denatured using this process and the balance is lost to the 
supernatent following contrifugation. This inefficiency notwithstanding 
and assuming the functional attributes of native whey proteins are not 
required in a given application, denatured whey proteins are preferred, in 
part because they are, according to U.K. specification No. 2,020,667, more 
readily digested than are the native undenatured proteins. Denaturation, 
in the context of protein chemistry, covers a range of changes in the 
molecular structuring of proteins that may be induced, for example, by 
heating a protein solution beyond the point which is characteristic for 
each protein and/or by exposing it to acids, alkalies or various 
detergents. An irreversibly denatured protein has a reduced solubility 
relative to its undenatured or native state as well it cannot be 
crystalized. The denaturation process involves the rupture of 
inter-molecular hydrogen bonds such that the highly ordered structure of 
the native protein is replaced by a more random structure. While 
denaturation is usually irreversible, there are some instances, depending 
on the protein being treated and the treatment to which the protein is 
subjected, which are reversible. Some of the differences between the 
properties of native and denatured whey proteins have been reported in the 
relevant literature. Reference will be made herein to such differences 
between the native and denatured whey proteins as bear on their respective 
utilities. At some point towards the end of the denaturation process, 
changes occur which are directly perceivable by unaided human senses which 
generally involve gelling, thickening and the development of opacity. This 
stage of the process is hereinafter refered to as coagulation. 
Other processes for concentrating whey proteins utilize ultra-filtration 
techniques. For example, one known method in volves subjecting whole whey 
to an ultra-filtration step whereby a lactose syrup and a soluble, 
undenatured whey protein concentrate (WPC) is obtained. The WPC is 
disclosed as being both soluble at low pH and therefore useful in high 
nutrition beverages, and coagulable by heat to produce an egg white 
replacer. To the best of the present inventors' knowledge, the WPC 
resulting from this process has never been used commercially in the latter 
capacity, presumably because current economics appear to favour natural 
egg whites in most applications. In any case, the solubility and 
coagulability of this WPC are derived from the functional characteristics 
retained by the undenatured whey proteins. It is noted once again, 
however, that in applications, where those functionally derived 
characteristics are not specifically required, denatured whey proteins are 
reported to be more easily digested and, moreover, impart characteristics 
such as water adsorption or colour and heat stability attributes desirable 
in certain applications, which attributes are not available from 
undenatured whey proteins. 
As another example of ultrafiltration is whey processing, U.K. 
specification No. 2,020,667 teaches a process wherein whey proteins are 
recovered from whole whey by subjecting the whole whey to a heat treatment 
to denature and insolubilize the proteins which are then recovered from 
the liquid medium by ultra-filtration. This process is disclosed as being 
more cost-effective and more yield-efficient than the above-mentioned 
"centri-whey" process in that the undenatured whey proteins (30%) are 
retained together with the denatured proteins in the ultra-filtered 
retentate rather than being lost to the centrifuged supernatent. 
U.S. Pat. No. 3,896,241 describes another process for producing a soluble 
whey protein concentrate having a low microbial count in which whey from 
bovine milk is passed through a diatomaceous earth filter to remove 
residual casein and milk fat; and subsequently subjected to an 
ultra-filtration step which removes the major part of the water, lactose 
and mineral salts leaving a whey protein concentrate. This concentrate is 
then passed through a strongly acidic cationic exchange resin to further 
reduce the mineral salt level in the product and reduce the pH, the latter 
being reduced further if desired by the addition of acid. This concentrate 
is then dried in the normal manner such as by spray drying. 
U.S. Pat. No. 4,235,937 discloses a process for treating a variety of 
protein sources by utilizing a technique other than ultra-filtration with 
particular emphasis being placed on the treatment of whey. An important 
feature of that treatment is that the whey, which is whole whey having the 
usual low total solids and high lactose content, must be fresh or nearly 
fresh. Moreover, from the time of its production in the cheesemaking 
process to its being processed according to the disclosed process, its 
temperature must not be allowed to drop to any significant extent. In 
fact, the minimum temperature at which the whey must be maintained prior 
to processing is disclosed as being 90 degrees Fairenheit. The process 
involves subjecting the whey to "blending shear forces" in the presence of 
a metal gluconate solution which functions as a blandness imparting agent 
and a colloid enhancer component, the reaction mixture during the blending 
being maintained at an elevated temperature but one which is below the 
denaturing temperatures of the proteins present. The above agents are also 
said to assist in effecting the important automatic decanting feature of 
the process. The process disclosed in this patent is intended to avoid 
denaturation of the whey protein and any protein that is denatured and 
contained in the automatically decanting floc is by definition of a large 
particle size. 
U.S. Pat. No. 3,852,506 discloses a process for making dry, agglomerated, 
soluble whey protein which is relatively bland and readily reconstituted 
into a liquid form, the process comprising mechanically dividing spray 
dried, demineralized, spheres of whey protein isolate to a particle size 
less than forty-four (44) microns, which particles are then agglomerated 
obviously to larger sized particles. It should be noted that spray-drying 
of whey, in common with the other usual methods of drying whey usually 
produces a dried product having a particle size of from about 75 microns 
to 200 microns and usually toward the upper end of that range. The 
inventors, although unaware of the precise mechanism by which the process 
achieves the desired objectives, believe that it is the specific 
mechanical manner of forming the subdivided particles, namely grinding, 
which provides the desired result, namely a relatively bland product. The 
particle size characteristic is apparently required to assist in 
dispersing the dried product in liquid to accelerate solubilization 
therein. U.S. Pat. No. 4,225,629 describes another process for the 
production of an insoluble protein concentrate which, in this case, also 
contains carbohydrates such as starch, vitamins and a relatively high 
percentage of fat. In this process a mixture of whey and a 
protein--containing seed product is adjusted to a pH of about 9-10; the 
resulting juice, which contains soluble proteins, is separated therefrom 
and acidified to an acid pH, following which the protein is precipitated 
by heat or by the addition of sodium hexametaphosphate, and the 
precipitate separated, washed with water and dried by known methods such 
as drum-drying or freeze-drying. In contrast to preparing simple protein 
concentrates, U.S. Pat. No. 4,218,490 discloses a process for preparing an 
edible foodstuff incorporating a proteinaceous surface-active agent. The 
surface-active agent contains more than ninety (90) percent of protein and 
is a functional protein obtainable from a large variety of protein sources 
including soya, blood, whey and oil seeds by ion-exchange extraction 
followed by drying. The use of soluble whey lactalbumins in this 
application appears to be similar to the role these same proteins play in 
the stabilization of fat particles in milk. As is usual with such agents, 
it is used in relatively small amounts based on the amount of food 
involved. Indeed, this agent is generally used as a minor component of the 
total amount of such functional agents used in any particular application. 
All of the foregoing processes which result in insoluble denatured protein 
products involve, for the most part, heat denaturing the whey at about, or 
above, the whey's isoelectric point. According to Modler et al, Journal of 
Dairy Science, Volume 60, No. 2, such processes are both popular and 
economical in the recovery of whey proteins but the resulting products are 
generally insoluble and gritty, and the scope of their commercial 
application is limited accordingly. Improvements in solubility have been 
reported by Amantea et al in the Journal of Canadian Institute of Food 
Science and Technology 7:199, 1974 in whey proteins which were 
iron-fortified then treated under alkaline conditions: but these 
improvements are realized only through extensive depletion of 
sulphur-containing amino acids. Processes carried out below the 
isoelectric point of the whey protein in question are reported by Modler 
at el to generally result in improved solubility and functionality. A 
similar process is described in U.S. Pat. No. 3,930,039 wherein it is 
expressly disclosed that only a very small fraction of the total whey 
protein is denatured under highly acid/elevated temperature conditions 
which leaves the balance of the protein in its native functional and 
hence, soluble condition. 
Obviously, soluble native whey protein does not contribute a gritty texture 
to foods fortified with same nor does it contribute an emulsion-like 
texture. Moreover, difficulties have been encountered in utilizing such 
soluble whey protein in fortification of pasta, as is disclosed in Food 
Processing, 36, (10) 52, 54 (1975). According to this article, USDA 
scientists at the Eastern Regional Research Centre in Philadelphia found 
that conventional native (soluble) whey protein products were unacceptable 
for use in fortification of pastas without extensive and radical 
alterations to the processing equipment used in the manufacture of 
unfortified pastas. Heat denatured whey protein products do not require 
such modifications to the existing pasta-making equipment. Product 
evaluation of such denatured whey protein fortified pasta by a trained 
taste panel established that the denatured whey protein fortified pasta 
had an inferior texture to unfortified pasta. This finding is not 
surprising in view of the expected gritty character of heat denatured whey 
proteins. While the taste panel found that the difference in texture would 
not render the fortified products commercially unacceptable, particularly 
as tomato and cheese sauces further mask the differences, it is clear on 
the face of it that the fortified product would be more commercially 
acceptable if the texture could be inherently improved upon rather than 
simply masked. However, as pointed out by Modler et al, supra, the large 
particle size of the protein agglomerates formed by the above-mentioned 
whey protein denaturing processes result in products having a gritty mouth 
feel. This operates to restrict the product's commercial utility even as a 
protein supplement. 
Similar organoleptic problems have been encountered in the use of soya bean 
derived protein in calorie reduced foods, as is disclosed in U.S. Pat. No. 
4,041,187. That patent points out that the use of mechanical size-reducing 
apparatus has been generally unsuccessful in obtaining the desired 
results. A similar situation has been encountered in respect of whey 
protein as is reflected in an article appearing in the New Zealand Journal 
of Dairy Science and Technology, 15, 167-176, by J. L. Short. The data 
disclosed in Table 2 of that article demonstrates that most of the 
traditional techniques utilized in the manufacture of the 
heat-precipitated (denatured) whey protein isolate results in protein 
particle sizes ranging from about 100 to about 200 microns, even after 
grinding or other mechanical particle size reducing treatments. Even the 
relatively smaller denatured whey protein particles (about 28 microns) 
disclosed by Short contribute a coarse, gritty texture to foods so 
supplemented. 
It is noteable that undenatured "spherical" whey protein particles having a 
mean particle size of about 28 microns can be obtained by spray drying the 
whey protein concentrate. Even though such particle sizes are of the same 
order of magnitude as fat particles in milk (1 micron to 22 microns, with 
a 5 millimicron membrane believed to comprise a protein phospholipid and 
high melting point triglyceride complex) the rheological properties of the 
respective whey and fat particles is significantly different with the 
result that when fully hydrated and dispersed the proteins, being mostly 
undenatured, resolubilize and lose their particulate identity, creating 
somewhat viscous, sticky solutions typical of soluble proteins which, of 
course, cannot approximate the mount feel associated with the fat 
particles. 
In addition to the clear advantages of utilizing low calorie substitutes 
for fats and oils in calorie reduced foods, there are shelf-life 
considerations which could make stable fat substitutes highly desirable. 
This is particularly true in foods such as salad dressings and mayonnaise 
products. As stated in the Encyclopedia of Chemical Technology, Volume 12, 
page 38, 
"in no other fatty food product is oil subjected to so many unfavourable 
conditions which tend to turn it rancid or to cause it to deteriorate in 
other ways. Time, temperature, light, air, exposed surface, moisture, 
nitrogenous organic material, and traces of metals are known to be factors 
responsible for rancidity. In salad dressings and mayonnaise products, the 
oil is subjected similtaneously to most or all of these adverse 
conditions." 
To be widely acceptable, any replacement for such fats and oils in 
emulsified food products should closely approximate the organoleptic 
characteristics of the oil or fat to be replaced. Principal amongst those 
characteristics are the attributes of mouth feel and clearly a gritty 
product will be entirely unacceptable in such an application. 
In contradistinction to the previously mentioned documents which are 
concerned with the protein component of whey, U.S. Pat. No. 4,143,174 and 
its divisional application Ser. No. 965,270, now U.S. Pat. No. 4,209,503, 
teach using vegetable as well as dairy wheys as sources of a non-protein 
colloidal precipitate which is useful as a functional food modifier 
capable of modifying food compositions into which they are incorporated, 
and in particular, the stabilization, emulsification, thickening, 
clouding, gelling and viscous properties of such compositions. The 
precipitate is non-proteinaceous in nature, although a small proportion of 
protein, up to five percent (5%) of the complex, may be present, this 
essentially being considered as a contaminant which is non-deleterious to 
the present precipitate, apart from having a nominal dilution effect. The 
precipitate has a particle size of less than 10 microns and more 
particularly, in the range of about 1 millimicron to about 1 micron. 
Preferably, it is obtained from the non-protein ultra-filtration fraction 
of whey and the whey, or the non-protein fraction thereof, is concentrated 
up to about 30% solids. The precipitate may be obtained by raising the pH 
of the whey or fraction thereof to between a pH of between 5 and 9, 
usually between about 5.8 and 7.2, and then heating until the desired 
precipitate is formed. It may be dried by any conventional means but 
generally at temperatures at less than one hundred and eighty (180) 
degrees Fahrenheit, since above that temperature "browning" may occur. The 
precipitate will comprise from as little as 0.01 percent to as much as 30% 
but generally from 0.5 percent to about 20-25% of the food composition in 
which it is incorporated. Being non-proteinaceous in nature, however, 
these precipitates are not useful in increasing the foods' PER (Protein 
Efficiency Ratio) value. Generally, protein fortification of foods has 
been carried out using fish, soy, whey, casein, egg albumin or gluten 
protein sources. Each of these fortifying agents has its attendant 
problems. Soy protein, for example, develops a typical off-flavour over 
time, even if it is very carefully prepared. Fish proteins all have 
objectional off-flavours. Egg albumins, in order to be stabilized in a 
commercially-practical dry form, require enzymatic treatments which 
unfortunately also produce a fishy off-flavour. Gluten proteins can be 
used but these have a low PER. Whey has already been mentioned 
hereinbefore and the problems attendant its use are clearly set out above. 
As a consequence of the problems associated with protein fortification 
using such agents other than whey, the use of such other agents has been 
restricted to very low levels or to use in products wherein their 
objectionable character can be masked. They are not considered to be 
useful in bland, or subtly flavoured, food products. 
In summary, soluble food protein is generally gluey, while thermally 
denatured proteins tend either to manifest as massive gels (such as cooked 
egg whites, for example) or as coarse, gritty particles. One notable 
exception to this generalization arises in the case of soy proteins which 
have been successfully spun into fibres having organoleptic properties 
(texture, specifically) that are reminiscent of myofibrilar substances, 
such as meats. That texture is obviously not universally applicable, 
however, since such fibres clearly do not emmulate in any respect the 
mouth feel one might expect to experience, for example, with fats or oils. 
It remains only to be noted that, according to The Whey Products Institute 
as quoted in The FDA Consumer--November 1983, only 53% of the 43.6 billion 
pounds of whey produced annually in the United States is currently being 
processed into useful whey products. 
It is an object of the present invention to provide a new and useful form 
of whey proteins and a process for the production thereof. 
GENERAL STATEMENT OF INVENTION 
It has now been found, and this finding forms the basis of the present 
invention, that whey proteins can be converted into a novel physical form, 
which when hydrated surprisingly exhibits certain desirable organoleptic 
properties normally attributable to fat/water emulsions. In accordance 
therefore with one aspect of the present invention, there is provided a 
proteinaceous, water-dispersible, colloid comprising substantially 
non-aggregated particles of sweet whey protein coagulate having mean 
diameter particle size distributions, when dried, ranging from greater 
than about 0.1 microns to less than about 2.0 microns, with less than 
about 2 percent of the total number of particles exceeding 3.0 microns in 
diameter, and wherein the majority of the said particles appear to be 
spheroidal when viewed at about 800 power magnification under a standard 
light microscope, whereby the colloid has a substantially smooth, 
emulsion-like organoleptic character when hydrated. 
In respect of the use of the term "mouth feel" herein, it will be 
appreciated that such relates generally to a group of feeling sensations 
which, while common to the body as a whole, are particularly acute in the 
bucal and esophageal mucosal membranes. More precisely, the term "mouth 
feel" as used herein is in reference to one of the above-mentioned group 
of sensations and in particular, to that sensation associated with the 
tactile perception of fineness, coarseness, greasiness, et cetera. This 
tactile impression is generally appreciated in the mouth proper wherein 
subtle differences between various foods are most readily perceived. 
Thus the novel whey proteins of the present invention, when dispersed in an 
aqueous medium, exhibit a mouth feel most aptly described as 
emulsion-like. Obviously, the degree of hydration of the protein effects 
its rheological properties, and hence the manner in which the proteins are 
perceived in the mouth. The mouth feel of these proteins desirably and 
most closely approximates that associated with fat/water emulsions when 
the proteins are hydrated. 
The pseudo-emulsion character of the novel whey proteins of the present 
invention is manifest in gravitationally stable macrocolloidal dispersions 
of the novel heat denatured coagulated whey protein particles, which range 
in size from about 0.1 to about 2.0 microns in diameter. Such dispersions 
approximate the visual and organoleptic impressions normally associated 
with oil-in-water emulsions such as (by ascending order of the 
concentration of the novel whey protein in some corresponding products 
obtainable through the practice of the present invention) 
coffee-whiteners, pourable salad dressings, spoonable salad dressings, 
spreads or icings. 
It will be appreciated that the term "solution" is often used in the whey 
protein art as a synonym for what is in fact a true colloidal dispersion 
of undenatured whey proteins. Such undenatured whey protein particles 
having sizes of about 0.01 microns to 0.001 microns, the stability of 
colloidal dispersions of these are dependant upon the net electrical 
charges on the protein molecules and, particularly at pH's near the 
isoelectric point thereof (about pH 5.2), on the affinity of these whey 
proteins for water molecules. Thus, such undenatured whey proteins 
properly fall within the ambit of the smaller ranges of particles studied 
in colloid chemistry, as defined in the Condensed Chemical Dictionary, 9th 
Edition, Page 222. In contradistinction thereto, the denatured whey 
protein particles of the present invention range in size from about 0.1 to 
about 2.0 microns, and hence include particles nearer and above the upper 
limit of the size range set out in the above-mentioned definition. 
Notwithstanding the heat denaturation of the novel whey proteins of the 
present invention, however, the colloidal character thereof: ie. the 
stability of dispersions of such particles in an aqueous medium, is not 
lost. Accordingly, novel whey protein dispersions within the context of 
the present invention resist protein sedimentation from neutralized 
aqueous suspensions at forces as high as 10,000 gravities (at a pH about 
6.5 to 7.0). Hence the term "macro-colloidal dispersions" is used herein 
for the purpose of distinguishing between "solutions" of undenatured whey 
proteins (ie. "true colloid dispersions") and those based on the novel 
whey proteins of the present invention (hereinafter "macro-colloidal 
dispersions"). Similarly, the denatured coagulated whey proteins of the 
present invention is hereinafter referred to as a macrocolloid to be 
distinguished from a true colloid which pursuant to the above-cited 
dictionary definition means a substance wherein the particle sizes are not 
greater than 1 micron. This distinction reflects the increased size of 
some of the particles of the denatured coagulated whey protein of the 
present invention. 
It has also been found that dispersions of larger, denatured whey protein 
coagulates (ie. greater than 2 microns when dried) impart an undesirable 
chalky mouth feel to foods so supplemented. This chalkiness can be 
identified as being a less coarse variant of the gritty mouth feel of 
known heat denatured whey proteins (about 15-175 microns). It appears that 
a sharply defined perceptual threshold is crossed as the number of 
particles of whey protein coagulate larger than 2 microns increases. 
Particle sizes in the range of less than 0.1 microns down to a size where 
the particles are not preceived at all, contribute a greasy taste which is 
objectionable if it is perceived as the dominant tactile characteristics. 
It is because the perceived transition between an emulsion-like mouth feel 
and a greasy mouth feel appears to be much more gradual than is the 
transition between the former and the chalky mouth feel, that greater 
proportions of particles of less than 0.1 microns in diameter are 
acceptable in macro-colloids of the present invention. Thus, provided that 
the mean particle size is not less than 0.1 microns, the emulsion-like 
character is dominant, not withstanding that the distribution itself may 
include a substantial proportion of individual particles having diameters 
smaller than 0.1 microns. 
The novel products of the present invention are obtainable by subjecting 
undenatured whey protein and especially concentrates thereof to a high 
shear treatment in an aqueous medium at a highly acid pH and elevated 
temperature, advantageously but optionally in the presence of aggregate 
blocking agents. This process may be carried out on aqueous suspensions of 
the whey proteins alone or in an admixture including various other 
components, examples of which are detailed elsewhere herein. 
Accordingly, therefore, there is also provided, as another aspect of the 
present invention, a process comprising heat denaturing undenatured dairy 
whey proteins at a pH in the range of pH's which form the lower half of 
the of the isoelectric curve thereof to very high shear conditions, 
sufficient to prevent the formation of larger fused proteinaceous 
aggregates.

DETAILED STATEMENT OF INVENTION 
Heat denaturation of whey proteins in acid media has surprisingly been 
found to involve what is believed to be a discrete two stage transition 
between the native whey proteins (particle size about 17 angstroms) and 
the large (15-175 microns) heat denatured aggregated whey protein 
particles known in the art. It has now been found that an intermediate 
form of the whey protein can manifest as non-aggregated particles ranging 
in size from approximately 0.1 to 2.0 microns, from which particles 
certain of the advantages of the present invention flow. 
Native whey proteins, when exposed to suitably elevated temperatures under 
denaturing conditions are believed to initially undergo tertiary and 
secondary conformational degradation whereby the original shape of the 
protein is lost and at least some of the co-valent disulfide linkages are 
cleaved to form individual sulphydryl groups. Thus the proteins are 
believed to uncoil into a somewhat random configuration. As the 
denaturation of a protein proceeds further, the individual proteins take 
up new confirmations, which may involve the formations of new secondary 
through quaternary structures (ie. the sulfhydryl groups mentioned above 
may interact to establish new disulfide bridges, and divalent cations may 
interact with charged regions on the protein molecules on both the inter- 
and intra-molecular levels) such that the intermediate form and finally 
the insoluble, aggregated, large particle, denatured proteins are in turn 
produced. Regardless of whether or not this hypothesis is borne out, 
however, the advantages of the present invention are to be achieved in 
accordance with the practice as set out in the instant disclosure. 
As has alredy been mentioned, there is provided in accordance with one 
aspect of the present invention, a proteinaceous macro-colloid comprising 
substantially non-aggregated particles of heat denatured whey protein 
coagulate having particle size distributions with mean diameters, when 
dried, ranging from greater than about 0.1 microns to less than 2.0 
microns, wherein less than about 2 percent of the total number of said 
particles exceeds 3.0 microns in diameter and also where in the majority 
of the particles appear to be spherical when viewed at about 800 power 
magnification under a standard light microscope. The macro-colloid has a 
substantially smooth, emulsion-like organoleptic character when hydrated. 
In another aspect of the present invention, there is provided a coagulate 
similar to that described above but wherein substantially all of the total 
combined mass of said particles is made up of particles having volumes, 
when dried, from about 5.times.10.sup.-4 cubic microns to about 5.5 cubic 
microns. 
These above mentioned coagulates of the present invention are particularly 
advantageous in that they: 
(1) are denatured and therefore readily digestible, but at the same time 
retain a high PER since the sulphur containing amino acids are not lost in 
processing; 
(2) form gravitationally stable macro-colloidial dispersions; 
(3) are non-gritty and are therefore highly desirable as protein 
supplements in human foods; and, 
(4) have an emulsion-like organoleptic character approximating that 
associated with oily and fatty foods, and are therefore useful as high 
protein, low calorie "fat replacers" in such applications. 
It will be appreciated, therefore, that the present invention also includes 
food protein supplements and high protein-low calorie "fat replacers" 
comprising the above mentioned macro-colloids. In addition the present 
invention relates generally to foods which include as ingredients, or 
indeed are based on, the said macro-colloids. 
A process by which the novel whey proteins may be produced is essentially a 
controlled or extent-limited heat denaturation process during hich very 
high shear is utilized to prevent the formation of any significant amounts 
of large particle size whey protein aggregates. It will be appreciated 
that in the event that the macro-colloids of the present invention are, 
following their formation, subject to additional denaturing heat 
treatments, the particles will form fused aggregates and hence loose their 
advantageous properties. To this extent these macro-colloids should be 
considered to be heat labile and treated accordingly. 
In accordance therefore, with another aspect of the present invention there 
is provided a process for heat denaturing undenatured dairy whey proteins 
at a temperature of between about 80 degrees Centigrade and 130 degrees 
Centrigrade, and at a pH of between about 3.5 and 5.0, and under very high 
shear conditions which are selected such that the formation of protein 
aggregates of larger than about 2.0 microns, when dried, is substantially 
avoided, the said process to be carried on for a time sufficient to 
produce a substantial number of macro-colloidial particles ranging in size 
from about 0.1 to 2.0 microns, when dried. Such particle size 
determinations as are necessary may be readily made by a man skilled in 
the art using, for example, "oversize particle" tests described 
hereinafter. 
Clearly, while oversized particles, and particularly those protein 
aggregates in excess of 2.0 microns, can be removed by, for example, 
filtration using nitro-cellulose membrane filters, from the valuable 
macro-colloids of the present invention, it is clearly advantageous to 
avoid both the presence of those particles in the starting materials, and 
the formation of same during the denaturation process. 
In addition to substantially avoiding the formation of such particles the 
preferred processes of the present invention offer other advantages as set 
forth below. 
PREFERRED EMBODIMENTS 
Selection of the Raw Materials 
The present invention relates generally to the conversion of dairy whey, 
and more particularly to the conversion of the protein components thereof, 
into useful products. The derivation of dairy whey, and the differences 
between sweet and acid wheys has already been disclosed herein. It remains 
only to be noted: firstly that the diary wheys should not have undergone 
any significant microbiological or other spoilage; and, secondly, that the 
use of sweet whey results in a product which is very much superior to 
those obtainable when acid whey is used. 
As a generalization, any or all of the following; an unusually high 
acidity, (i.e. an unusually low pH) a high ash content, or the presence of 
large insoluble aggregated particles in a diary whey and or a diary whey 
protein concentrate are indicative of one or more of: 
(1) poor handling and storage of the whey; 
(2) microbiological spoilage; 
(3) attempts to restore pH through the use of buffers or basic salts so as 
to mask the effects of (1) or (2) and to thereby give the appearance of 
restoring the product to its original specifications; or 
(4) if pre-pasteurized, excessive heat treatment during that 
pasteurization. 
For the present purposes, none of these attributes are desirable (ie. the 
whey proteins should be in a substantially undenatured form) and a 
preferred dairy whey starting material should have none of these 
characteristics. Clearly any deficiencies in the original whey will be 
carried through processing and manifest deleteriously in the final 
product. 
Preferred sweet whey protein concentrates meet the following 
specifications: 
pH 6-7 
ash (% dry basis) less than 5 
total lipids (% dry basis) 2 to 4 
total nitrogen (% dry basis) 8 to 8.5 
NPN (% dry basis) less than 0.75 
true protein (% dry basis) 48 +/-1 
insoluble protein (% dry basis) 5 or less 
denatured protein (% dry basis) 3 or less 
wherein: 
(1) true protein is calculated as the product of the difference between the 
per cent total nitrogen and the per cent nonprotein nitrogen (both on a 
dry basis) times 6.38; 
(2) insoluble protein is given as a percentage by weight of the total 
protein and is defined as that protein which is separated from a 1% 
neutralized dispersion of the whey protein concentrate following 20 
minutes centrifugation under 17,000 gravities; and 
(3) denatured protein is expressed as a percentage by weight of the total 
protein and is calculated on the basis of DSC analysis (differential 
scaning calorimetry--also well known as differential thermal analysis, 
DTA). 
Notwithstanding that the above specified WPC could be spray-dried to a 
moisture content of, for example, about 3% moisture, it will be understood 
that WPC which has never been dried is preferable, to dried whey protein 
concentrates. Thus the preferred WPC is one which is derived from fresh, 
undried, liquid dairy whey, and which is not itself dried prior to use 
according to the present invention. Such preferred WPC is hereinafter 
referred to as "native whey protein concentrate". 
Whey Pre-Processing: Pasteurization 
A pasteurization treatment is optional since the realization of the 
macro-colloid product of the present invention is not necessarily 
contingent on pasteurization. As a practical matter however, 
pasteurization will be useful and preferable in most commercial instances 
in order to avoid disadvantageous microbial spoilage. 
The conditions which may be utilized herein to treat the diary whey are 
typical of the pasteurization times and temperatures useful in processing 
other materials, such as milk for example. Thus a batch process, for 
example, might require a temperature of about 60 degrees Centrigrade for 
30 minutes. Similarly the widely known continuous and high temperature 
short residence time pasteurization processes (about 71 degrees 
Centrigrade for 15 seconds) is also applicable for the purposes of the 
present invention. The high temperature short residence time 
pasteurization process is preferred however, since the conditions 
prevailing in such processing have less effect on the flavour of the final 
product and the process is continuous. 
The only constraint on pasteurization conditions is that any significant 
protein denaturation should be avoided so as to avoid the concomitant 
formation of any significant number of denatured protein aggregates larger 
than 3 microns. 
Whey Pre-Processing: Ultrafiltration; Lactose Reduction; Water Removal 
Ultrafiltration is the preferred means for concentrating the whey proteins 
in the diary whey to between about 35 to 55% by weight of the total solids 
contained in the retentate. Other suitable means will be evident to a man 
skilled in the relevant arts in light of the present disclosure. In any 
case when subjected to the process of the present invention whey protein 
concentrates having 35% or less protein tend (by virtue of the relatively 
high concentration of milk sugars present) to undergo Maillard reactions, 
which results in undesirable changes in the flavour, texture, taste and 
nutritional value of the whey proteins, while whey protein concentrate 
solutions having greater than 55% protein produce progressively poorer 
product yields, in terms of cost effectiveness, as the protein 
concentration increases. The relative increase in protein on a dried basis 
is actually accomplished mainly as a result of a reduction in the amount 
of lactose (on a dry basis) in the ultrafiltered retentate solids. It goes 
without saying therefore that the molecular weight cutoff of the selected 
ultrafilter must be intermediate the respective molecular weights of the 
undenatured whey protein and the disaccharide lactose. This function can 
be met by using, for example, very fine porosity ultrafilters having 
molecular weight cutoffs on the order of 1,000 daltons. Such hard 
ultrafilters trap low molecular weight peptides (LMP) and non-protein 
nitrogenous molecules (NPN) in the retentate. The retention of the LMP and 
NPN in the ultrafiltered retentate has been advocated in the prior art on 
the basis that these materials promote what has been called "useful 
whipping properties". This may be a consideration in assessing which 
ultrafilter to use in the general practice of the present invention. 
These same LMP and NPN molecules, however, have now been associated with 
the "typical whey flavour" and are considered to be undesirable from the 
standpoint that if the whey protein macro-colloids are to be utilized in a 
particularly bland food product wherein the offending flavour cannot be 
masked, their presence may lower the quality and therefore the 
marketability of the product. As a generalization, the LMP and NPN 
molecules can be considered to have molecular weights in the range of 
10,000 to 18,000 daltons. Thus if an ultrafilter is selected in the range 
of about 20,000 to 30,000 daltons, not only are the LMP and NPN molecules 
passed into the permeate, but the overall flux rate is significantly 
higher than is possible with the same surface area of a harder 
ultrafilter. Ultrafilters having molecular weight cutoffs in excess of 
30,000 daltons are not as desirable in that the large pores of the 
ultrafilter tend to become quickly clogged with the desired whey proteins. 
Avoiding LMP and NPN in the retentate in accordance with the practise of 
one embodiment of the present invention however is particularly preferred 
in instances where drying of the present macro-colloids is contemplated. 
In the dried form of the product, these molecules "glue" the macro-colloid 
particles together and make rehydration of the macrocolloid to form an 
evenly dispersed suspension difficult in the extreme. 
Another aspect of the creation of the creamy or emulsion-like character of 
the product is the elimination of the fine grittiness which is 
occasionally encountered and which is due to the formation of excessive 
amounts of spiculate lactose crystals in the final product. The lactose 
present in the retentate following ultrafiltration can be further reduced 
by using a commercial preparation of fungal lactase in tandem with the 
ultrafiltration treatment. The use of fungal lactase for lactose 
hydrolysis in milk products is disclosed, for example, in U.S. Pat. No. 
2,826,502 and U.S. Pat. No. 4,179,335. 
The amount of water in the original dairy whey is reduced in the retentate 
by way of the ultrafiltration treatment. While not essential to the 
practise of the present invention, this reduction means less water has to 
be carried through the balance of the processing steps, which of course 
renders these stages more economical. Moreover, many of the products 
contemplated herein utilize high macrocolloid solids concentrations in 
order to approximate the best product consistency. While high solids 
concentrations for such applications can be achieved at any subsequent 
stage of the process, or even after completion thereof, the advantages 
attendant water reduction clearly favour doing so prior to the 
denaturation process. Ultrafiltration as previously described, however, is 
not economically useful for increasing the total solids per se in the 
retentate beyond 16% (about 50% to 55% protein, by weight of the total 
solids). Moreover, ultrafiltration simultaneously increases the percentage 
protein on a total solids basis at the same time as the total solids 
concentration is being increased, which is stipulated above results in 
progressively poorer product yields, in terms of cost effectiveness, as 
the percentage protein concentration on a total solids basis increase 
beyond 55%. Accordingly, the total solids in the retentate may be 
increased in the final whey protein concentrate by vacuum distillation of 
the retentate to drive off the desired amount of water. Conversely, the 
retentate may be freeze-dried for example, and then rehydrated to yield 
the desired solids concentration in the resulting whey protein 
concentrate. About 40% to 50% solids is preferred in most cases since 
dilution of such a concentrate with the other ingredients that are 
required to produce finished consumer products can be used to bring the 
concentration of the macrocolloids to the levels required therein. The 
desired macrocolloid concentration will depend on the nature of the 
product itself. 
The by-product of the ultrafiltration treatment is the permeate, which 
contains mainly water, lactose, calcium phosphate, lactic acid and other 
material, and when the ultrafilter is appropriately selected, LMP and NPN. 
Conceivably, this permeate would be a suitable starting material for the 
purpose described in U.S. Pat. No. 4,143,174 and No. 4,209,503. 
Alternatively, the lactose and nitrogenous materials could be sold as 
products in and of themselves. LMP/NPN and calcium phosphate fractions can 
be produced using low temperature lactose crystal lization followed by 
subsequent heat processing for example. The LMP/NPN concentrate is in 
effect a concentrated foaming agent provided of course that it is 
recovered in an undenatured form. Lactose can be readily utilized in any 
one of the conventionally marketable forms for such a product, or utilized 
as a source of fermentable carbohydrates in the production of ethanol or 
other such product. 
Whey Pre-Processing: Deaeration of the Whey Protein Concentrate 
Uniformity of denaturation, and hence optimization of yield and product 
quality in the practise of the present invention can be enhanced by even 
heating of the product during the denaturation of the whey proteins. Since 
air bubbles are a barrier to uniform heating of the whey protein 
concentrate in the denaturation of the whey proteins, such entrapped air 
can adversely affect product quality. Hence, and this is particularly 
applicable in the high temperature short residence denaturation treatments 
disclosed hereinafter, air bubbles are preferably purged from the whey 
protein concentrate prior to such processing there of. In the event that 
the air remains entrained in the whey protein concentrate during 
processing, heat transfer efficiency is severely reduced resulting in: 
(1) reduced conversion efficiency; and/or 
(2) less uniform products as a consequence of locally impaired heat 
conduction and hence, less uniform heating. 
The dearation is readily accomplished using, for example, the commercially 
available Versator.TM. apparatus, sold by Cornell Machine Company. 
Processing: Protein Denaturation 
The conversion of undenatured dairy whey proteins to the macrocolloids of 
the present invention is accomplished by treating solutions of the 
undenatured whey proteins to protein denaturing conditions (at pH's in the 
range of from 3.5 to 5.0) and temperatures of between about 80 degrees 
Centigrade to 130 degrees Centigrade (under very high shear forces). 
The pH is preferably between about 3.5 to 4.5, and even more preferably, in 
the range of between 3.7 and 4.2. All adjustments of the pH in the process 
of the present invention are carried out using food grade acids such as, 
for example, hydrochloric and citric. 
The selected denaturation temperature and the rate of heat transferred to 
the product in any given heating apparatus will determine to a large 
degree the time in which the optimum amount of the macrocolloids are 
formed. The timing therefor is best determined in each circumstance using 
the "oversize" particle tests described hereinafter. 
The selected temperature is preferably greater than 80 degrees Centigrade 
(about 15 minutes is sufficient when utilizing specialized heating 
equipment, such as that employed with the Waring blender mentioned 
hereinbelow, at 80 degrees Centigrade treatment temperature). Processing 
times at denaturation temperatures of between 90 degrees Centigrade and 95 
degrees Centigrade are about five minutes. At 120 degrees Centigrade on 
the other hand, the processing time was much shorter, about three seconds. 
Clearly, such high processing temperatures are complemented by rapid rates 
of heat transfer (ie. those producing a temperature rise (TC/sec) in the 
whey protein concentrate of about 40, assuming that the initial 
temperature of the whey protein solution is about 5 degrees Centigrade). 
Where the nature of the processing equipment permits, therefore, 
processing at high heat transfer rates/high denaturation temperatures for 
very short times is preferred. It should also be noted that at 
temperatures higher than 120 degrees Centigrade, say about 130 degrees 
Centigrade, with correspondingly reduced product residence times, the 
resulting macrocolloid product is "thinner " and therefore less desirable. 
Such processing conditions as mentioned above are available using the 
fluid treatment device described hereinafter and illustrated in FIGS. 1 
and 2. 
Preferred shear conditions in the whey protein solution are best determined 
by using "oversize" particle testing to establish the most economical 
conditions under which the particular blending apparatus in use operates, 
while similtaneously avoiding the formation of any substantial amounts of 
aggregated, denatured protein particles larger than about 2 microns. For a 
one gallon waring blender drive equipped with a miniaturized (eg. 1 liter 
capacity) "Henschel" mixer, for example, 5000 rpm. was found to provide 
sufficient shear for this purpose. In accordance with the preferred 
processing conditions, however, the whey protein solution is subjected to 
high temperatures for a very short time at very high (about 450,000 to 
600,000 and usually about 500,000 reciprocal minutes) shear. Apparatus 
suitable for use in establishing the preferred process conditions is 
described below. 
The preferred fluid food substrate processor useful in the practice of the 
present invention basically comprises: 
a tube including an outer surface and an inner cylindrical surface having a 
central longitudinal axis; 
means on said outer surface to carry a heat exchange medium; 
an elongated cylindrical rotator rotatable about said axis, said rotator 
being located within said tube and oriented coaxially with said inner 
surface whereby there is provided a treatment zone consisting of a 
substantially uniform unobstructed annular space of not more than about 2 
mm between said rotator and said inner surface; 
means to rotate said rotator at high speed; and 
means external of said treatment zone, adapted to fill said treatment zone 
with a fluid to be treated and thereafter to maintain said zone in a 
filled condition and at sufficiently elevated pressure relative to ambient 
atmospheric pressure to prevent the formation of a vapour phase within 
said zone which might otherwise result as a consequence of out-gassing of 
components contained in said fluid food at elevated treatment temperatures 
while providing for the through-put of said fluid food during the 
processing thereof in said treatment zone. 
It will be appreciated that the present device provides for extremely rapid 
treatment of the substrate and assists passage of whey protein concentrate 
material therethrough, It is preferred that the inner surface of the tube 
and/or an outer surface of the rotator be coated with, or consist of, a 
relatively inert polymeric material such as a halogenated polyethylene, 
eg. polytetrafluoroethylene or chlorotrifluoroethylene polymer. 
Generally a pump system is used to supply material to the treatment zone. 
When it is contemplated that any given processor of the present invention 
will be used to treat fluid substrates under temperature conditions which, 
at ambient pressures would permit a vapour phase to form within the treat 
zone, the provision must be made to prevent such out-gassing. Usually, 
such a supply pump is located upstream of the treatment zone and means, 
such as a valve, are provided downstream of the treatment zone whereby the 
pressure within said zone may be controlled. In a preferred arrangement, a 
first pump located upstream of the treatment zone supplies whey proteins 
in solution from a source thereof to said zone and a second pump, located 
downstream from the treatment zone and operating at a lower rate than the 
first pump, establishes a back pressure in the treatment zone. Regardless 
of whether a pump or some other means is used to create this back 
pressure, the back pressure is generally essential in order to avoid 
out-gassing in the treatment zone of volatile substrates from the 
solution. The formation of a vapour phase in the treatment zone defeats 
the purpose of the design features intended to promote uniformity of 
processing conditions within the zone by creating an unstable, often 
transient and usually only local insulating barrier to the efficient, 
uniform transfer of heat to the whey proteins contained in the solution. 
For this reason it is also preferred that the solutions to be treated in 
the processor of the present invention be deaerated prior to processing. 
As has already been mentioned, this can be readily accomplished by way of 
commercially available deaerating apparatus, eg. the VERSATOR.TM. 
deaerator sold by the Cornell Machine Company. 
The two pump system mentioned above permits a balanced control over both 
throughput and back pressure. The first, or up-stream, supply pump 86 is 
adjustable to set the rate of product throughput through the treatment 
zone. The operation of the second or downstream pump 100 is then 
adjustable to control the back pressure generated within the apparatus 
(including the treatment zone) intermediate the two pumps. 
The need to avoid the generation of a vapour phase in the treatment zone is 
very important when treating a food product as in the present invention. 
Loss of volatile components from a food product generally compromises the 
organoleptic quality of the food although, as will be appreciated by those 
skilled in the art, the controlled rectification of some undesirable 
volatile components may actually enhance certain food products. It is 
possible to control or even avoid loss of volatile components from the 
whey protein solutions by cooling the substrate following completion of 
the treatment thereof to a temperature below that at which unwanted 
volatilization or separation occurs at ambient atmospheric pressures prior 
to decreasing the back pressure to ambient. This is perhaps most readily 
accomplished by providing a heat exchange device intermediate the 
treatment zone and the second pump. Other considerations bearing on the 
temperature at which the product exits the second pump (or other means 
suitable for establishing the appropriate back pressure) may include, for 
example, whether or not direct aseptic packaging of the treated product is 
desired or whether product is to be passed to storage. In any case, the 
formation of a vapour phase must be substantially avoided within the 
treatment zone. 
The amount of back pressure is, of course, contingent on the nature of the 
whey protein solution being treated (ie. the presence or absence of 
volatile flavour additives) and the treatment conditions being used for 
that purpose. The necessary pressures consistent with avoiding out-gassing 
in the treatment zone is easily calculated and will be readily apparent to 
a man skilled in the art. 
Turning to FIG. 1, the processor useful in the practice of the present 
invention is generally designated 10 and comprises an elongated tube 12, 
the ends of which are closed by closure plates 14 and 16 thereby providing 
a chamber 18 which constitutes a processing zone. The tube 12 is enclosed 
within and is co-axial with a larger elongated tube 20. The annular space 
between tubes 12 and 20 is converted by molding 22, which extends from the 
interior surface of tube 18 to the exterior surface of tube 12, into a 
channel 24 which extends in a helical fashion from heat exchange medium 
inlet 26 to heat exchange medium outlet 28. 
Heat exchange medium is circulated through helical chamber 24 usually in a 
countercurrent manner to that of material being processed. For example, 
material to be processed would usually enter through radially oriented 
inlet port 50 and exit via axially oriented port 48, in which case heat 
exchange medium would enter chamber 24 via port 28 and exit via port 26. 
The outer tube 20 is enclosed within a thermal insulating jacket 30 which 
extends the full length of tube 20 between end members 32 and 34. End 
members 32 and 34 which contain inlets 26 and 28, respectively, are 
secured at their axially inner portion by welds 36 and 38, respectively, 
to the outer surface of tube 20 and, to prevent heat exchange medium 
leaking, are provided with an "O" ring seal arrangement 40 and 42, 
respectively at their axially outer portions. End plate 14 is secured to 
end member 34 by bolts 44 and plate 16 is secured to end member 32 by 
bolts 46. Extending through end plate 14 is material exit port 48 and 
through end plate 16 material inlet port 50. The terms inlet and outlet 
are herein used interchangeably since, obviously, their functions could be 
reversed if desired. End plate 14 is formed to carry a conventional 
bearing assembly 52. 
Extending axially through chamber 18 is a rotator 54 made of stainless 
steel but having fused thereon a coating of polytetra-fluorethylene. The 
diameter of the main body portion of rotator 54 is only slightly less than 
the internal diameter of tube 12 such that an annular processing zone of 
about 2 mm in width is provided between rotator 54 and the inner surface 
of tube 12. A reduced end portion 56 of rotator 54 is supported by the 
bearing assembly 52 (eg. bushing in a stainless steel head) carried by 
plate 14. A reduced end portion 58 of the rotator 54 is also supported for 
rotation within a conventional bearing arrangement (not shown), for 
example, a cylindrical cartridge type such as a FAFNIR LC MECHANI-SEAL.TM. 
type. 
The extremity 60 of reduced end portion 58 is provided with a flat point 
socket 62. The opening 64 of chamber 18 sealed with a conventional closure 
plate arrangement. 
Turning now to FIG. 2, there is illustrated the food processor 10 useful in 
the practice of the present invention and a pump system arranged to supply 
whey protein concentrate to, maintain the pressure (about 80 to 90 psi 
being preferred) in, and extract processed material from processor 10. The 
pump system comprises a first pump 86 connected via conduit 92 to the 
inlet 28 of processor 10. 
The axially oriented exit port 26 of the processor 10 is connected via 
conduit 106 to the equivalent axially oriented port of the conventional 
single blade scraped surface heat exchanger 10B. As will be clear from the 
drawing, that mode of connection ensures a smooth flow of material, 
without change of direction, through both the processor 10 and the 
conventional heat exchanger 10B. This ensures an even flow of product from 
the processor 10 to the heat exchanger 10A wherein the product is cooled 
as aforementioned to avoid loss of desirable volatile components. Also, by 
avoiding eddy currents in the flow between the processor 10 and heat 
exchanger 10B, none of the product remains at the elevated treatment 
temperature for an undesirably protracted period, which in turn assists in 
maintaining the uniform character of the product. 
The connecting conduit 106 is provided with an insulating jacket or 
preferably for flexibility of operation, means to attain the passage of a 
heat exchange medium therearound. It is also provided with a port 108 
through which temperature and pressure sensors (not shown) are located, 
thereby allowing careful monitoring of the states of material during 
processing. The exit port of the heat exchanger 10B communicates via 
conduit 98 with a second pump 100. Processed material exits pump 100 via 
conduit 104. 
In operation, the fluid food, slurry or solution to be processed is 
supplied to pump 86 and is pumped to processor 10 via conduit 92 at a 
substantially constant rate. 
In the meanwhile, the rotator 54 is driven at a constant speed usually in 
the range of 850 to 1200 rpm (typically about 1000 rpm, ie. about 500,000 
min.sup.-1). Product yield (measured as a percentage of total true protein 
contained in the whey protein content which is converted into 
macrocolloids of the present invention) is increased at higher rotator 
speeds, relative to lower rotator speeds. This is believed to be some sort 
of scavenging phenomenon. Processed material exits via port 48, passes 
through outlet 26 and conduit 106 to heat exchanger 10B. After cooling the 
material is moved through conduit 98 to pump 100 and finally, through 
conduit 104, to packaging equipment (not shown) if it is to be packed 
immediately. This arrangement and operation is very advantageous since, 
for example, reheating of the product to sterilize same, et cetera, need 
to be carried out. Alternatively, the processed material can be passed to 
storage. It should be noticed that pumps 86 and 100 work together in an 
arrangement which ensures smooth transport of material through the 
processor and also allows for delicate fine tuning of the pressure in the 
system. Obviously, upon start up, the system has to be balanced to obtain 
precisely the pressures, temperatures, shear applied and rate of material 
through put desired, those parameters obviously being mutuallly 
interdependent to a great extent. 
Processing Aids: Aggregate Blocking Agents 
The very high levels of shear useful in the practice of the present 
invention are believed to prevent the formation of large denatured protein 
aggregates during the denaturation process described hereinbefore. Broadly 
speaking then, the high shear force is in effect an aggregate blocking 
agent. 
Other agents having a similar function have also been discovered. 
Commercial lactase preparations used in pre-processing of the WPC will act 
to a certain extent as an aggregate blocking agent. It is unclear whether 
this function derives in part from the residual proteolytic activity in 
the commercial enzyme preparation or whether the blocking activity derives 
solely from the increased number of negatively charged functional groups 
(hydroxyl groups) produced when the lactose dissaccharide is split into 
the glucose and galactose monosaccharide. In any case, the commercial 
lactase preparations do evince an aggregate blocking function. So also do 
other agents having negatively charged surfaces which interact with 
positively charged regions on the exterior of the whey protein molecules 
at pH's below the protein's isoelectric point. Thus, such positively 
charged regions on the whey protein molecules are not as readily available 
for inter-molecular interaction with negatively charged surface regions on 
other whey protein molecules. While such other agents may take many forms 
and function in a variety of ways, none are capable of replacing for the 
high shear requirement. Nonethless, such other agents may be used, either 
singly or in combination with one another, in tandem with the high shear 
treatments of the whey proteins to produce not only an enhanced or more 
uniform degree of aggregate blocking, but also to impart other 
characteristics to the product which are distinctive of the blocking 
agent(s) employed in any given case. 
Chemical, as distinct from the above-mentioned enzymatic agent(s), useful 
in the practice of the present invention include hydrated anionic 
materials such as: lecithin (1% to 3% by weight of the whey protein 
concentrate; xanthan gum (0.01% to 0.05% by weight of the whey protein 
concentrate); and, less preferred datem esters (0.5% to 2.0% by weight of 
the whey protein concentrate--note: these esters contribute on off-flavour 
to the final product). The action of these agents appears to involve an 
interaction between their own negative charges and the residual positive 
charges on the whey proteins at the acid pH's used in processing in 
accordance with the present invention. It is noted that the effect of 
these anionic agents is apparently opposite to those effects which are 
believed to derive from the divalent, cationic materials (eg. CA.sup.++) 
normally present in whey. It is contemplated, therefore, that eliminating 
divalent cations in the whey protein concentrate may have an aggregate 
blocking effect. 
Maltrins are another form of a chemical aggregate blocking agent. These are 
malto-dextrins produced by enzymatic hydrolysis of starch molecules. The 
preferred concentration is from 10% to 15% by weight of the whey protein 
concentrate. These materials are believed to have a protein-sparing 
effect, as does high fructose syrup, although the latter is not as 
efficient as the former in this regard. It will be appreciated that these 
blocking agents are carbohydrates and hence are a source of calories, a 
factor which may mitigate against their being selected for use in certain 
applications (ie. in calorie-reduced foods). 
Hydrated lecithin and hydrated xanthan gum are good examples of the 
differing effects of different blocking agents. Both impart lubricity to 
the mouthfeel of the final product. Lecithin, however, being a slightly 
less effective blocking agent, produces a slightly larger average size 
macrocolloid particle. Those macrocolloid particles produced with xanthan 
aggregrate blocking agent, however, are smaller and smoother particles. 
Both of the foregoing have a whitening effect on the final product in that 
they seem to assist in creating a more uniformly dispersed system thereby 
increasing the light scattering effect which is perceived as whiteness. 
Combinations of aggregate blocking agents also have been found to have 
useful attributes. A lecithin-maltrin combination, for example, is 
particularly suitable for producing macrocolloids useful in low viscosity 
salad dressings (eg. French) and with a more reduced solids content, a 
coffee whitener. A combination of xanthan and lecithin aggregate blocking 
agents is preferred for applications such as the high viscosity salad 
dressings (eg. Blue Cheese or Creamy Italian), fruit puddings and 
confectionery gels. 
It is noted that the denaturation of the whey proteins according to the 
practice of the present invention is carried out under acid pH conditions 
as specified hereinbefore. As will be readily apparent to a man skilled in 
the art in light of the teachings of the instant specification, the 
blocking agent should be either chosen or, where necessary, adjusted, such 
that it does not in turn alter the pH of the mixture outside of the 
processing specifications. 
Post-Processing Homogenization: 
Once the heat denaturation process is completed the product may, 
optionally, be subjected to a homogenization treatment. Such a treatment 
is desirable in the case of products which are dilute (ie. having a low 
protein concentration) and/or neutralized, such as coffee whiteners for 
example. This treatment is useful in disrupting the relatively loose, 
intra-particle associations which occasionally form during processing. 
While not aggregrated (ie. not fused into particles of substantially 
larger than 2 microns in diameter) those of the macrocolloids which are 
associated with one another (ie. usually in doublets or triplets) are 
nonetheless organoleptically perceived as a single composite particles 
which cannot be differentiated from aggregates on the basis of their 
respective mouth feels. The homogenization treatment disrupts these 
associations of particles into individual macrocolloids having the desired 
mouth feel attributes. While any of the traditional homogenization 
treatments known in the art may be employed to this end, reasonable care 
must be taken to avoid exposing the macrocolloids to such elevated 
temperatures as may cause them to aggregate to larger particles. 
The homogenization treatment in dilute products having low macrocolloid 
concentrations (eg. coffee whiteners) is preferably carried out at about a 
pH of 6 to 7. At such pH's the distribution of electrical charges on the 
surfaces of the macrocolloids helps maintain an even dispersion of the 
macrocolloids in the aqueous medium. 
Particle Size Testing: 
Particle size testing provides a measure of organoleptic quality of the 
products of the present invention. 
One of the simplest and most rapid of the techniques available to a man 
skilled in the art involves the preparation of an optical slide in a 
manner which is analogous to the preparation of clinical blood smears. 
Pursuant to this method, an appropriate dilution of the dispersed 
macrocolloid is first prepared and adjusted to a pH preferably in the 
range of 6.5 to 7. High speed magnetic stirring, ultrasonication or 
homogenization is then applied to fully disperse any weak associations 
there might be between the individual macrocolloid particles. A small 
amount (eg. 8 microliters) of the diluted, neutralized dispersion is then 
applied to a glass microscope slide of the variety often used in 
biological studies, and allowed to dry. The sample is viewed under known 
magnification using "ruled" occular eyepieces with well-known methods. The 
dispersed macrocolloidal particles of the sample was then visually 
compared with the reticules on the occular to provide a good estimation of 
the statistical incidence of oversize or aggregated particles within the 
population as a whole. 
An alternative means for analyzing particle size distributions involves the 
use an image analyzing computer, for example, a QUANTIMET.TM.720 available 
from Cambridge Institute, U.K. 
Another means involves the use of the MICROTRAC.TM. particle size analyzer. 
The general aspects of this technique are described in an article entitled 
"Particle Size Analysis and Characterization Using Laser Light Scattering 
Applications" by J. W. Stitley, et al in Food Product Development, 
December 1976. 
As will be apparent to a man skilled in the art in light of the instant 
disclosure, sedimentation techniques may also be utilized for the purpose 
of rendering particle size determinations. It will be appreciated, 
however, that gravimetric techniques must take into account the protective 
colloid effects of, for example, whatever processing aids may have been 
used during the above-described heat denaturation treatment. One example 
of a gravimetric determination of the percent "oversized" whey protein 
aggregate is summarized hereinbelow: 
1. A 5% weight by weight dispersion of the macrocolloid of the present 
invention is prepared and neutralized to a pH of between 6.5 and 7; 
2. A high fructose corn syrup having a specific gravity of 1.351, a pH of 
3.3, a total nitrogen of 0.006% and a solids concentration of about 71% is 
added in a 1 to 4 weight by weight ratio to the neutralized 5% 
macrocolloid dispersion; 
3. The mixture is then homogenized to disperse loose associations between 
the macrocolloid particles; 
4. The mixture is then centrifuged at 478 gravities for 20 minutes at about 
15 degrees Centigrade. The oversized whey protein aggregates, ie. 
particles having a diameter substantially greater than 2 microns, can be 
expressed as a percentage of the weight of the protein contained in the 
centrifuged pellet divided by the weight of the protein contained in the 
macrocolloidal dispersion prior to centrifugation. 
These tests are applicable in respect of both the macrocolloidal 
dispersions of the present invention and the whey protein concentrates 
useful as raw materials in the production of said macrocolloids. As will 
be readily apparent to a man skilled in the art, capacitence based 
particle size analysis equipment such as, for example, the well known 
Coulter-Counter.TM. analysers will not be suited to the present 
application, having regard to the charged nature of themacrocolloid 
particles at certain pH's. 
EXAMPLE 1 
A mixture was prepared comprising 41% by weight of a whey protein 
concentrate obtained from Express Foods and 44% water at 65 degrees 
Centigrade. The mixture was acidified to a pH of 4.2 by way of the 
addition of a food-grade acid to the over all mixture. 30,000 units of a 
commercial fungal-lactase was added to the mixture and the pH was again 
checked to ensure that it remained at 4.2. 3% by weight of lecithin was 
added and the mixture was deaerated in a Versator.TM. running at 3.7 
kilograms per minute, then permitted to stand overnight. The mixture had a 
specific gravity of 1.16. After standing, the mixture was then passed to a 
fluid processing device substantially as described hereinbelow in relation 
to FIG. 1 and arranged generally as shown in FIG. 2. The fluid processing 
device was operated under steady-state conditions wherein the rotor was 
run at about 900 rpm, the temperature of the heat transfer medium, steam 
in this case, was about 120 degrees Centigrade at the inlet and about 117 
degrees Centigrade at the outlet. The mixture was maintained at about 80 
to 90 psi during heating to prevent out-gassing of liquids which would 
otherwise boil at such temperatures under ambient atmospheric pressures. 
Four different residence times were utilized in the fluid treatment device 
such that the product was raised to four corresponding treatment 
temperatures as set out in Table 1 below. 
TABLE 1 
______________________________________ 
Treat. Temp. 
Res. Time (degrees Centigrade) 
______________________________________ 
3.7 sec 80 
5.5 sec 100 
6.5 sec 107 
7.5 sec 112 
______________________________________ 
The product was cooled in a single blade, scraped heat exchange apparatus 
operating agt about 200 rpm, to about 80 degrees Centigrade or less, 
having due regard for the heat labile nature of the product in the absence 
of high shear forces, as has already been disclosed elsewhere herein. Each 
of the four samples of the macrocolloid product so produced were adjudged 
to be organoleptically satisfactory insofar as their emulsion-like 
character was concerned. Of course, it will be understood that the extent 
of conversion (ie. yield) of macrocolloid particles was lower at the 
shorter residence times/lower temperatures than under the longer 
time/higher temperature treatments. 
EXAMPLE 2 
A macrocolloid product was produced generally in accordance with the 
procedure outlined about in Example 1, wherein the whey protein 
concentrate was introduced to the fluid processing device at about 19 
degrees Centigrade (ambient) and raised to a treatment temperature of 
about 112 degrees Centigrade (at 80 to 90 psi) over about a 7.5 second 
residence time. The resulting macrocolloid was admixed with additional 
ingredients as set out in Table 2 below: 
TABLE 2 
______________________________________ 
macrocolloid product 
69.8 (% by weight) 
white vinegar 8.6 
cider vinegar 6.9 
sugar 6.4 
high-fructose corn syrup 
5.5 
salt 1.8 
pureed onion 0.8 
mustard 0.09 
white pepper 0.013 
garlic powder 0.013 
______________________________________ 
This mixture was supplemented further with low concentrations of corn and 
pimento oils solubilized in ethanol. The resulting admixture was a very 
acceptable mayonnaise-like product having virtually no fat content. A very 
wide variety of flavours were found to be possible using solutions of such 
oils, singly or in blends, without introducing large quantities of fats 
into the final product. 
EXAMPLE 3 
Another sample of a whey protein concentrate, similar to that used in 
Example 1, was admixed with the ingredients and in the proportions set out 
in Table 3 below: 
TABLE 3 
______________________________________ 
WPC 28.7 (% by weight) 
tap water 29.52 
*acid mix HCL/citric 
8.4 
lecithin 3.0 
white vinegar 8.6 
cider vinegar 6.9 
pureed onion 0.8 
mustard 0.15 
white pepper 0.013 
garlic powder 0.013 
xanthan gum 0.1 
locust bean gum 0.1 
These ingredients were hydrated, mixed and then 
the balance of the ingredients, as follows, were 
added: 
sugar 6.4 
HFCS 5.5 
salt 1.8 
______________________________________ 
The mixture was then deaerated under vacuum in a Versator.TM. deaerator and 
passed directly, and at ambient temperatures, to the apparatus illustrated 
in FIGS. 1 and 2 of the drawings hereunto appended. 
The mixture was heated to 112 degrees Centigrade to 113 degrees Centigrade 
to produce a first sample and, by increasing the residence time, to about 
114 degrees Centigrade to 115 degrees Centigrade to produce a second 
sample of product. Heating was carried out at 80 to 90 psi in both cases. 
These products were then passed to the scraped, single blade heat 
exchanger wherein they were cooled to about 80 degrees Centigrade and 
immediately bottled. 
The products so produced were in both cases mayonnaise-type products having 
the desired emulsion-like character and a pleasant flavour. This example 
is illustrative of an embodiment of the present invention wherein lactose 
hydrolysis is not employed. The relatively low concentration of the whey 
protein concentrate contained in the over all mixture was such that the 
lactose concentration did not result in the formation of undesirable 
lactose crystals in the final product. 
EXAMPLE 4 
Table 4, set out hereinbelow, represents a comparison of the fat, protein, 
carbohydrate, cholesterol and caloric contents of several commercial food 
dressings with two mayonnaise-like products that were produced in 
accordance with the practice of the present invention and, more 
particularly, were produced in a manner similar to that set out in Example 
3. The second of the two representative products of the present invention 
is a "sugar-free" variation in that sugar and high fructose corn syrup 
were omitted from the product formulation. These sugars were replaced by 
Aspartame in an amount sufficient to compensate for the loss of sweetness. 
TABLE 4 
______________________________________ 
Composition (%) 
Chole- Calories 
Carbo- sterol (Kcal/ 
Product Fat Protein hydrate 
(mg/100 g) 
100 g) 
______________________________________ 
mayonnaise 78.6 1.1 2.7 71.4 716.8 
Miracle Whip .TM. 
33.4 0.9 23.9 53.3 389.7 
Salad 
Dressing 
Calorie-Wise .TM. 
32 0.8 5.3 52.0 312.0 
Mayonnaise 
Weight- .TM. 
13.3 0.3 15.0 31.4 181.0 
Watchers 
Salad Dressing 
Macrocolloid- 
2 14.4 22.4 0 162.5 
based, 
mayonnaise- 
like product 
Macrocolloid- 
2 14.4 11.6 0 120.8 
based "sugar- 
free" mayon- 
naise-like 
product 
______________________________________ 
EXAMPLE 4A 
The present invention also provides thicker products, eg. sandwich spreads 
such as those of the NUTELLA.TM. type which is a sweet, hazel 
nut-chocolate sandwich spread. A similar product to NUTELLA.TM. and having 
the same nutty taste and smooth spreadable character was produced, the 
proteinaceous base being suitably flavoured and sweetened with 
ASPERTAME.TM. sweetener. 
EXAMPLE 5 
A 100 kilogram batch of a mayonnaise-like product was prepared in 
accordance with the practice of the present invention by admixing the 
following ingredients: 
TABLE 5 
______________________________________ 
Whey protein concentrate 
28.7 (percent by weight) 
Tap water 29.7 
*Food grade acid mixture 
8.4 
White vinegar 8.6 
Cider vinegar 6.9 
Lecithin 3.0 
Sugar 6.4 
High fructose corn syrup 
5.5 
Salt 1.8 
Pureed onion 0.8 
White pepper 0.013 
Garlic powder 0.013 
Mustard 0.15 
______________________________________ 
*The pH of the food grade acid mixture was selected such that the pH of 
the total mixture was about 4 at 20 degrees Centigrade. 
The resulting mixture had a specific gravity of about 1.199. The mixture 
was dearated and passed to the fluid processing device illustrated in FIG. 
1 and described in detail elsewhere herein. The rotor speed of the 
processing device was set at about 500 rpm and the mixture was fed through 
the processing chamber at a rate of 530 grams per minute. The temperature 
of the mixture was raised to about 116 degrees Centigrade (at 80 to 90 
psi) and the resulting product was cooled, depressurized and then 
collected as it exited the processing apparatus. 
Photomicrographs shown in FIGS. 3 through 7 were obtained by scanning 
electron microscopy. 
FIG. 3a is a photomicrograph depicting a diluted, dispersed sample of this 
product at 400.times. magnification. 
FIG. 3b is a photomicrograph of a portion of the field shown in FIG. 3a, at 
5000.times. magnification and depicts a particularly large macrocolloidal 
particle together with a predominance of particles in the preferred size 
range of the present invention. 
FIGS. 4a, 4b, 5a and 5b are likewise pairs of photomicrographs of 
macrocolloids of the present invention although slightly different 
processing conditions were used to produce the samples used in the FIGS. 
4a and 4b and the FIGS. 5a and 5b. 
FIGS. 3, 4 and 5 are paired photographs (a) and (b) respectively, wherein 
the large particle shown in the (b) series is shown in the (a) series at 
lower magnification, roughly in the centre of the (a) series. 
Reference is made now for comparative purposes to FIGS. 6a and 6b of the 
drawings. These photomicrographs depict a typical sample of ALATAL.RTM.810 
whey protein. This protein material is a commercially available product 
which is similar to the "about 28 micron" material disclosed by J. L. 
Short in the New Zealand Journal of Dairy Science and Technology, 15, 
167-176. ALATAL.RTM.810 whey proteins are prepared by heat precipitating 
pure whey protein sedimenting the flocculated curd thus formed and 
washing, filtering, drying and grinding the resulting product. The product 
is described in literature distributed by New Zealand Milk Products, Inc. 
as being insoluble in water and alcohol and having excellent 
dispersibility, low functionality, moderate to low water absorption and 
mild abrasive characteristics. The same product literature indicates that 
99% of this whey protein passes through 40 mesh screens. 
A typical sample of ALATAL.RTM.812 whey protein is depicted n the 
photomicrographs shown in FIGS. 7a and 7b at 40.times. and 400.times. 
magnification, respectively. These products are generally used as 
additives for cereal grains such as corn meal, wheat flour or white rice, 
for example. They are also used as protein extenders in dietetic and 
infant foods. 
A visual comparison of FIG. 6b or 7b with FIGS. 3a, 4a or 5a permits a 
qualitative evaluation of the differences between the particle size 
distributions of presently available commercial whey protein products with 
the whey protein macrocolloids of the present invention. Qualitative 
comparison is made possible by way of particle size distribution analysis 
software. The relevant methodology and apparatus are discussed below. 
A mechanically mixed, dilute, aqueous suspension or dispersion of a sample 
of the particles of interest is further dispersed using a ultrasonicator. 
A small volume of the well-dispersed suspension is then applied to the 
surface of an optical microscope slide and smeared in a manner analogeous 
to that in which a clinical blood smear is made, such that a thin, evenly 
distributed film coats a significant portion of the slide. The slide was 
then viewed under a (Ziess) Photomicroscope and a field of view being 
randomly selected. The image of that field is then projected onto the 
video tube of a DAGE.RTM. Mode1NC67M video camera available from Dage MIT 
Inc., Michigan City, Ind. The camera controls are adjusted to achieve 
maximum contrast on a video monitor and then the electronic image as 
perceived by the camera is digitized using the DAPPLE SYSTEMS IMAGE PLUS 
DATA ACQUISITION.TM. software (available from Dapple Systems Inc., 
California) and an APPLEIIE.TM. computer. This procedure is then repeated 
for a statistically suitable number of additional fields of view. A 
statistically valid sampling is usually constituted from the data after 
viewing 200 or more particles. 
The amassed data represents the area in square microns of each particle 
that was viewed. This data is then mathematically transformed to produce 
measures of equivalent diameter and equivalent volume. These 
transformations are conveniently carried out in the computer using the 
DAPPLE SYSTEMS IMAGE PLUS STATISTICAL ANALYSIS.TM. Software. A 
distribution pattern can then be calculated using a logrithmic scale for a 
base line to plot semi-logrithmic histograms of the original sample's 
particle size distribution base on either the equivalent diameter or 
equivalent volume transformations mentioned above. The base line may also 
be linear, an option which is useful in those circumferences in which the 
absolute range between smallest and largest particles is relatively small. 
FIG. 8a depicts a semi-logrithmic histogram showing particle size 
distributions based on equivalent volume transformations obtained in 
accordance with the foregoing procedure for ALATAL.RTM.810 whey protein. 
FIG. 8b depicts a rigorously comparable histogram showing the particle size 
distribution for the macrocolloid of the present invention (the sample is 
the same as that which was photographed for FIGS. 3a and 3b). FIGS. 9a and 
9b afford a similar comparison of the same two materials based on 
equivalent diameter. 
Tables 6 and 7 below provide an opportunity to compare the statistical 
properties of the same two whey-protein materials based on, respectively, 
their equivalent volumes and their equivalent diameter. 
TABLE 6 
______________________________________ 
(statistics based on particle size distributions derived 
from equivalent diameter transformations) 
R 
Macrocolloids from 
ALATAL810 whey 
Sample FIG. 3a proteins 
Size 237 252 
______________________________________ 
mean value 
.658091784 microns 3.72706446 
microns 
variance .11824347 52.3957137 
std. dev'n 
.343865483 7.23848836 
pop'n s.d. 
.344593241 7.25289333 
skew coeff. 
1.47936609 4.67235898 
kurtosis 5.59179915 25.580251 
limits (min) 
.202689664 microns .202689664 
microns 
limits (max) 
2.19398493 microns 50.0366589 
microns 
______________________________________ 
TABLE 7 
______________________________________ 
(statistics based on particle size distributions 
derived from equivalent volume transformations) 
R 
Macrocolloids from ALATAL810 whey 
Sample FIG. 3a proteins 
Size 237 252 
______________________________________ 
mean value 
.305997371 (cubic microns) 
1283.39828 
variance 
.385952825 54503713.7 
std. dev'n 
.621251016 7382.66305 
skew coeff. 
4.95179105 6.78055025 
kurtosis 
33.8675672 51.6650783 
limits (min) 
4.43502395 (cubic microns) 
4.43502395 
limits (max) 
5.62473522 (cubic microns) 
66721.5414 
______________________________________ 
EXAMPLE 6 
30 kilograms of a mayonnaise-like product of the present invention was 
prepared by first admixing in a blender the ingredients set out below in 
Table 8. 
TABLE 8 
______________________________________ 
whey protein concentrate 
28.7 (% by weight) 
tap water 29.73 
food grade acid mixture 
8.4 
white vinegar 8.6 
cider vinegar 6.9 
lecithin 3.0 
sugar 6.4 
high fructose corn syrup 
5.5 
salt 1.8 
pureed onion 0.8 
mustard 0.15 
white pepper 0.013 
garlic powder 0.013 
______________________________________ 
The pH of the acid mixture was selected such that the pH of the total 
admixture was about 4 to 20 degrees Centigrade. The admixture had a 
specific gravity of about 1.18. 
The admixture was then treated in a single pass through the previously 
described fluid treatment apparatus, and the temperature of the admixture 
was raised to about 115 degrees Centigrade under high shear conditions at 
about 80 to 90 psi. 
A sample of the resulting product was prepared for quantitative particle 
size analysis in accordance with the methodology set forth in Example 5. 
FIGS. 10a and 10b are histograms (having linear base lines) depicting 
particle distributions based on equivalent diameter and equivalent volume, 
respectively, of the above-mentioned sample. The product associated with 
this particle size distribution was judged to be especially smooth, creamy 
and thick.