Process for producing microparticulated protein and the product thereof

Claim 2

A microparticle which comprises egg white proteins; the microparticle having a particle size of from about 0.5 to 3.0 μm; the microparticle having a dense outer coat consisting essentially of the egg white proteins; the microparticle having an interior region therein which is less dense than the outer coat of the microparticle; and the interior region of the microparticle containing therein a volume which is devoid of the egg white proteins.

Claim 3

A microparticle as recited in claim 1, wherein the volume in the interior of the microparticle which is devoid of the egg white proteins contains a lipid component.

Claim 4

A process for the preparation of microparticles which comprise egg white proteins, the microparticles having particle sizes of from about 0.5 to 3 μm, the microparticles having dense outer coats which consist essentially of the egg white proteins, the microparticles having interior regions therein which are less dense than the outer coats thereof, and the interior regions of the microparticles containing therein volumes which are devoid of the egg white proteins, the process comprising the steps of: Step 1--mixing together an aqueous solution of a gelatin and an aqueous solution of egg white proteins under low shear conditions in a mixing chamber, such that microbeads comprising the egg white proteins are formed in the mixture of the aqueous solutions by aqueous phase partitioning; Step 2--heating the mixture to a temperature sufficient to set the egg white proteins contained in the microbeads; and Step 3--separating the microbeads from the mixture, whereby the microparticles comprising the egg white proteins are obtained.

Claim 5

A process for the preparation of microparticles which comprise egg white proteins, the microparticles having particle sizes of from about 0.5 to 3 μm, the microparticles having dense outer coats which consist essentially of the egg white proteins, the microparticles having interior regions therein which are less dense than the outer coats thereof, and the interior regions of the microparticles containing therein volumes which are devoid of the egg white proteins, the process comprising the steps of: Step 1--mixing together an aqueous solution of a gelatin and an aqueous solution of egg white proteins under low shear conditions in a mixing chamber, such that microbeads comprising the egg white proteins are formed in the mixture of the aqueous solutions by aqueous phase partitioning; Step 2--heating the mixture to a temperature sufficient to set the egg white proteins contained in the microbeads; and Step 3--separating the microbeads from the mixture, whereby the microparticles comprising the egg white proteins are obtained.

Claim 6

The process recited in claim 3, wherein the process further comprises the step of: Step 4--drying the microparticles.

Claim 7

The process recited in claim 3, wherein the solution of the gelatin and the solution of the egg white proteins are mixed together in Step 1 at a temperature of about 40° C.

Claim 8

The process recited in claim 3, wherein the mixture is heated in Step 2 to a temperature of about 80° C.

Claim 9

The process recited in claim 4, wherein the process comprises the further step of: Step 5--redispersing the dried microparticles.

Claim 10

The process recited in claim 7, wherein the dried particles are redispersed by homogenizing.

Claim 11

The recited in claim 7, wherein the dried particles are redispersed using ultrasonic energy.

Claim 12

The process recited in claim 3, wherein the microparticles, when hydrated, possess a substantially smooth and emulsion-like organoleptic character.

Claim 13

In a formulated edible food product for human consumption normally containing fats in a sufficient concentration to make an organoleptic contribution to said food product, the improvement comprising: replacing at least a portion of said fats in the food product with a hydrated microparticle which comprises egg white proteins; the microparticle having a particle size of from about 0.5 to 3.0 μm; the microparticle having a dense outer coat consisting essentially of the egg white proteins; the microparticle having an interior region therein which is less dense than the outer coat of the microparticle; and the interior region of the microparticle containing therein a volume which is devoid of the egg white proteins.

Claim 14

In a formulated edible food product for human consumption normally containing fats in a sufficient concentration to make an organoleptic contribution to said food product, the improvement comprising: replacing at least a portion of said fats in the food product with a hydrated microparticle which comprises egg white proteins; the microparticle having a particle size of from about 0.5 to 3.0 μm; the microparticle having a dense outer coat consisting essentially of the egg white proteins; the microparticle having an interior region therein which is less dense than the outer coat of the microparticle; and the interior region of the microparticle containing therein a volume which is devoid of the egg white proteins.

Claim 15

The formulated food product recited in claim 11, wherein the volume in the interior of the microparticle which is devoid of the egg white proteins contains a lipid component.