Abstract: A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120° C. for 1 to 120 minutes. A process for the preparation of processed whey protein is also provided and comprises adding casein protein to partially heat-denatured whey protein, or adding casein protein to non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The processed whey protein has an improved shelf life. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. The product is useful as a raw material of foods.

Abstract: A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55° C. to 120° C. for 1 to 120 minutes. A process is provided for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The shelf life of the processed whey protein is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity.

Abstract: [Means for the Solution] A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55 to 120° C. for 1 to 120 minutes. A process for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein.

Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

Abstract: Provided is a water soluble processed whey protein powder produced by combining a partial heat-denatured whey protein with a non-denatured whey protein. The resulting processed whey protein powder is more soluble in water than the partial heat-denatured whey protein alone, and is capable of producing a gel that is stronger than that produced from partial heat-denatured whey protein alone. Furthermore, the resulting gel exhibits high water retention, superior elasticity and smooth consistency and is useful in the manufacture of food. Provided also are methods for producing the processed whey protein powder and the gel.

Abstract: An oil and fat composition having decreased digestive and absorptive properties comprising an oil and fat composition containing 50% or more tristearin is disclosed. In addition, the oil and fat composition is preferably powdered to have a particle size of 100 .mu.m or less. When beverages and foods containing oil and fat are made, nutritive efficiency may be decreased by using the oil and fat composition of the present invention in place of normally ingested oils and fats. Therefore, the oil and fat composition of the present invention is useful as a material for designer's and pharmaceutical foods.