Abstract: Disclosed is a process for glycating and denaturing a globulin or globular protein in a liquid material, said liquid material having a reducing sugar, said process comprising: heating said liquid material at a temperature and for a time sufficient both to denature and glycate said protein; and controlling the glycation of said protein. The process may include controlling a degree of denaturation of said protein. Also disclosed is a denatured, glycated globulin or globular protein, which has been glycated with a reducing sugar and denatured in a liquid material; wherein (a) the degree of glycation is such that the free amino groups are reduced by from 0.05 to 100% compared with the native protein; wherein (b) the degree of denaturation as determined by the increase in free sulfhydryl groups is greater than 3%; and wherein (c) the quantity of total sulfhydryl groups is not reduced compared to the native protein.

Abstract: The invention provides a method for monitoring the degree of protein denaturation and aggregation during the course of a heat treatment process comprising the steps of: heating an aqueous protein-containing fluid to a temperature corresponding to a heat treatment intensity in proximity to a previously established expected heat treatment intensity; collecting a sample of the heated protein solution; diluting said sample(s) in a buffer formulated so that: the pH in said sample is substantially unchanged, the ionic conditions in said sample are substantially unchanged, and the viscosity of said sample is at least substantially maintained, all relative to the undiluted sample, measuring the turbidity of said sample relative to an untreated control sample; comparing the turbidity measurement obtained with previously established turbidity measurement limits corresponding to a desired average protein aggregate size range; collecting a sample of the heated protein solution; mixing said sample(s) with a chemical —SH

Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.