Patent ID: 7579029

Claim:
A process for incorporating whey proteins into a foodstuff comprising: blending a whey protein-stabilized fatty emulsion with a foodstuff base that includes casein to form a foodstuff, wherein the weight ratio of whey protein to casein is 10:90 to 80:20, wherein the whey protein-stabilized fatty emulsion is prepared by a process comprising acidifying an aqueous solution of one or more whey proteins below their isoelectric pH to a pH in the range of 4.5 to 2.5; blending and homogenizing the acidified solution of whey proteins with one or more fats to form a whey protein-stabilized fatty emulsion, wherein the whey protein-stabilized emulsion has a fat content in the range of from 3 to 30 percent by weight and a whey protein content in the range of from 5 to 15 percent by weight; and heat-treating said whey protein-stabilized fatty emulsion at a temperature of more than 80° C., wherein the foodstuff is further blended and incubated with a transglutaminase.