Use of Modified Whey Solids as Margarine Additive and Product Thereof

Margarine is a well-known type of product, e.g., see U.S. Pat. No. 2,955,039, and Kirk-Othmer Encyclopedia of Chemical Technology, 2nd Ed., Vol. 13, pp. 56-65 (1967), which according to Government regulations, e.g., 21 C.F.R. 45.1, is produced by combining an aqueous phase with not less than about 80%, by weight, e.g. 80-90%, of vegetable or rendered animal fat. The aqueous phase ingredients, which constitute about 10-20%, by weight, of the margarine, may comprise: water and/or milk and/or milk products; edible protein, e.g. whey or modified whey products; and mixtures of the foregoing. Vitamin A is used in an amount such that the final margarine contains not less than 15,000 international units per pound. Optional ingredients comprise Vitamin D, salt, sweeteners, emulsifiers, preservatives, color additives, flavoring substances, acidulants and alkalizers.

Non-fat dry milk solids are used as binders in conventional margarine formulations usually at about 1% to about 5% by weight. Although it has been recognized that certain whey products could be used as a partial replacement for non-fat dry milk solids, it has not been recognized that the particular type of whey product used herein could be used as a replacement for the non-fat dry milk solids contained in the margarine to give a final product having a smooth texture and a low degree of syneresis or liquid separation on standing.

The modified dried whey solids product used herein is derived by drying the low protein-high ash fraction or second fraction obtained by passing partially delactosed cheese whey mother liquor through a bed of molecular sieve resin as described in U.S. Reissue Pat. No. 27,806, U.S. Pat. No. 3,840,996 and U.S. Ser. No. 336,844, filed Feb. 28, 1973 now abandoned. The whey fraction has a general composition, by weight, of: lactose, about 40 to about 50%; ash, about 20 to about 30%; protein (N .times. 6.38), about 15 to about 20%; lactate, about 7 to about 11%; citrate, about 3 to about 6%; moisture, about 1 to about 5%; and fat, about 0.2 to about 2%. A preferred product contains about 40.6% lactose, 18.0% protein, 25.6% ash, which are the three major components of the whey fraction. The product contains a relatively low calcium and phosphorus content of below 3%, i.e., about 0.4% and 2.2%, respectively.

It has now been found that the above modified whey product, which is available commercially as ENR-EX from Stauffer Chemical Company, Food Ingredients Division, Westport, Connecticut, when incorporated in a margarine in an effective amount to confer desired texture and syneresis characteristics on the product, e.g., at from about 0.5% to about 6% by weight of the margarine, preferably at about 2-4%, gives a final product having a smooth texture and a low level of syneresis. When used at the levels described above the modified whey solids product can be used as a total replacement for the nonfat dry milk solids, and preferably is so used in the margarine.

The following Examples illustrate some preferred embodiments of the invention:

The purpose of this example is to test the use of the whey solids according to the present invention with other types of whey solids and the conventional use of nonfat dry milk solids (hereinafter NFDM) in margarine.

A margarine formulation was made by first heating 400g of Crisco vegetable oil to about 54.degree.C. (130.degree.F.). To this heated oil was then added 10g of salt, 50g of water, 25g of non-fat dry milk solids (5.2% of the entire mixture) and 0.2 cc of carotene. The mixture was mixed in a C-100 Hobart mixer (small bowl and paddle type) for 5 minutes while being maintained at 43.degree.C. (110.degree.F.). The mixture was divided then placed in small aluminum cups and held at room temperature, 4.4.degree.C. (40.degree.F), and at -10.degree.C. (14.degree.F.), respectively, for three days.

The basic margarine formulation was:

Samples of the above margarine containing 0.7, 3.1 and 5.1% by weight, respectively, of the whey solids product to be used in this invention, e.g., ENR-EX, sold by Stauffer Chemical Co., Food Ingredients Division, Westport, Connecticut, as well as three other types of whey and NFDM were prepared and were tested for flavor, fat separation, water separation, texture and color. The Table given below sets forth the results that were obtained.

The same margarine formulation that was made in Example 1 was again formulated.

The above procedure was then repeated to form products having no NFDM and having levels of ENR-EX and unmodified whey, respectively, equivalent in weight to the non-fat dry milk solids.

The following results were obtained:

The above Examples merely illustrate a preferred embodiment of the invention and should not be construed as limiting the scope of the invention. The appended claims set forth the scope of protection desired.