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Process for the manufacture of whey products

Abstract

Whey is subjected to ultrafiltration to retain about 10% of the T5, whilst the permeate is demineralized to 7% or less ash in the final product and dried to 3% moisture. The product, containing (in DM) 75% or more lactose, 6% or less protein and 8% or less minerals, is hydrolysed, e.g. with beta-galactosidase. It may be used for replacing sucrose, in the manufacture of a range of foods. Applications include chewing gum, fondants, nougats, chocolate, bakery and confectionery products as well as cream and yoghurt.
Authors:
Publication Date:
Jan 01, 1980
Product Type:
Patent
Report Number:
FR 2436567
Reference Number:
EDB-84-083290
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; 09 BIOMASS FUELS; LACTOSE; MATERIALS RECOVERY; PROTEINS; WHEY; ENZYMATIC HYDROLYSIS; FOOD; GALACTOSIDASE; MINERALS; ULTRAFILTRATION; WASTE PRODUCT UTILIZATION; CARBOHYDRATES; CHEMICAL REACTIONS; DECOMPOSITION; DISACCHARIDES; ENZYMES; FILTRATION; GLYCOSYL HYDROLASES; HYDROLASES; HYDROLYSIS; INDUSTRIAL WASTES; LYSIS; MANAGEMENT; O-GLYCOSYL HYDROLASES; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; PROCESSING; RECOVERY; SACCHARIDES; SEPARATION PROCESSES; SOLVOLYSIS; WASTE MANAGEMENT; WASTE PROCESSING; WASTES; 320305* - Energy Conservation, Consumption, & Utilization- Industrial & Agricultural Processes- Industrial Waste Management; 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
7141023
Country of Origin:
France
Language:
English
Submitting Site:
HEDB
Size:
Pages: v
Announcement Date:

Citation Formats

Blanie, P. Process for the manufacture of whey products. France: N. p., 1980. Web.
Blanie, P. Process for the manufacture of whey products. France.
Blanie, P. 1980. "Process for the manufacture of whey products." France.
@misc{etde_7141023,
title = {Process for the manufacture of whey products}
author = {Blanie, P}
abstractNote = {Whey is subjected to ultrafiltration to retain about 10% of the T5, whilst the permeate is demineralized to 7% or less ash in the final product and dried to 3% moisture. The product, containing (in DM) 75% or more lactose, 6% or less protein and 8% or less minerals, is hydrolysed, e.g. with beta-galactosidase. It may be used for replacing sucrose, in the manufacture of a range of foods. Applications include chewing gum, fondants, nougats, chocolate, bakery and confectionery products as well as cream and yoghurt.}
place = {France}
year = {1980}
month = {Jan}
}