Foaming and emulsifying properties of high pressure jet processing pasteurized milk

Abstract

Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPs. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

1 - 19 . (canceled) 
     
     
         20 . A method for processing milk to form a food product or component of a food product, the method comprising:
 subjecting milk to High Pressure Jet Processing (HPJ), wherein the HPJ comprises a hydrostatic pressure of from 200 MPa-800 MPa, to produce a processed milk component such that the processed milk component comprises a foam that exhibits a foam volume stability index (FVS) that is improved relative to milk that has not been subjected to the HPJ.   
     
     
         21 . The method of  claim 20 , wherein the subjecting the milk to HPJ is performed to dissociate casein micelles of the milk and increase viscosity of the milk. 
     
     
         22 . The method of  claim 20 , wherein the subjecting of the milk to the HPJ is performed such that the Trp residues of casein proteins interact with each other and/or with whey proteins of the milk, the method also comprises:
 stirring the processed milk component to increase a volume of foam of the processed milk component.   
     
     
         23 . The method of  claim 20 , wherein the subjecting of the milk to the HPJ is performed to provide intermolecular quenching of tryptophan (Trp) residues and tyrosine (Tyr) residues. 
     
     
         24 . The method of  claim 23 , wherein the subjecting of the milk to the HPJ is performed such that the Trp residues of casein proteins interact with each other and/or with whey proteins of the milk. 
     
     
         25 . The method of  claim 20 , further comprising:
 isolating a food additive; and   adding the food additive to the processed milk component to produce a food product comprising the food additive.   
     
     
         26 . The method of  claim 24 , wherein the food additive does not contain any lecithin. 
     
     
         27 . The method of  claim 20 , wherein the hydrostatic pressure is greater than or equal to 250 MPa and less than or equal to 800 MPa. 
     
     
         28 . A solid, semi-solid, or liquid food product formed via the method of  claim 25 . 
     
     
         29 . The food product of  claim 28 , wherein the food product is a solid, a powder, or a liquid. 
     
     
         30 . The food product of  claim 28 , wherein the food product is a dairy product or a non-dairy product. 
     
     
         31 . A method of making a food product comprising a processed milk component that functions as an emulsifier in the food product, the method comprising:
 subjecting milk to at least 200 MPa of pressure via High Pressure Jet Processing (HPJ) to form a processed milk component;   isolating the processed milk component; and   adding the isolated processed milk component to at least one other ingredient to form a food product, the isolated processed milk component being added to function as an emulsifier and/or foaming agent for forming the food product.   
     
     
         32 . The method of  claim 31 , wherein the subjecting of the milk to the at least 200 MPa of pressure via HPJ to form the processed milk component is performed such that the processed milk component comprises a foam that exhibits a foam volume stability index (FVS) that is improved relative to milk that has not been subjected to the HPJ. 
     
     
         33 . The method of  claim 31 , wherein the subjecting of the milk to the at least 200 MPa of pressure via HPJ is performed to provide intermolecular quenching of tryptophan (Trp) residues and tyrosine (Tyr) residues; and wherein the at least 200 MPa of pressure via HPJ is a hydrostatic pressure that is at least 250 MPa and is also less than or equal to 800 MPa. 
     
     
         34 . The method of  claim 33 , wherein the subjecting of the milk to the HPJ is performed such that the Trp residues of casein proteins interact with each other and/or with whey proteins of the milk. 
     
     
         35 . The method of  claim 31 , wherein the hydrostatic pressure is at least 250 MPa. 
     
     
         36 . The method of  claim 31 , wherein the subjecting milk to at least 200 MPa of pressure via HPJ is performed to dissociate casein micelles of the milk and increase viscosity of the milk. 
     
     
         37 . The method of  claim 31 , comprising:
 adding a food additive to the processed milk component to form the food product.   
     
     
         38 . The method of  claim 37 , wherein the at least one other ingredient include sugar, cream, and/or a stabilizer. 
     
     
         39 . The method of  claim 31 , wherein the at least one other ingredient include sugar, cream, and/or a stabilizer.