Abstract: An instantized blend of a major amount of a caseinate (sodium, calcium or a mixture of the two) and a minor amount of a soya protein is prepared. The soya protein is pre-instantized by blending with a surfactant such as lecithin, preferably by an incremental process in which a small amount of the soya protein is blended with the surfactant and the balance of the soya protein is added in small increments and blended before the next increment is added. The resulting pre-instantized soya protein is then blended with the caseinate by adding the latter to the soya protein in small increments with blending of each increment before the next increment is added. The instantized blend contains more than 75% caseinate and less than 25% but not less than 0.5% soya protein based on the quantity of soya protein and caseinate present.

Abstract: An instantized blend of caseinate and soya protein is prepared by a method wherein soya protein is pre-instantized by blending with a surfactant such as lecithin, by an incremental process in which a small amount of the soya protein is blended with the surfactant and the balance of the soya protein is added in small increments and blended before the next increment is added; and the resulting pre-instantized soya protein is then blended with the caseinate by adding the latter to the soya protein in small increments with blending of each increment before the next increment is added.

Abstract: Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end product, mixing a surfactant such as lecithin with the substrate to provide a uniform blend of substrate and surfactant, adding to and intimately mixing with the blend an increment of the protein which is a small fraction of the weight of the end product and continuing addition of the protein in increments each of which is a minor fraction of the total weight of the end product until an end product results which contains not less than 90% of the protein and not more than 2% of the surfactant. This process enables production of readily dispersible protein products containing amounts of surfactant considerably less than 1% by weight such as less than 0.1%.