Replacement of non-fat dry milk and egg albumen in food compositions

摘要

A method for the preparation of a food product comprises replacing up to 75%, by weight, on a dry solids basis, of the egg albumen requirement thereof and up to 100%, by weight, of the milk solids non-fat requirement thereof by a composition comprising from 75 to 100%, by weight, of substantially non heat-denatured whey protein concentrate having a protein content of at least 35%, by weight, obtained from acid cheese whey and optionally up to 25%, by weight, of another protein-containing whey-based product in an amount equivalent to at least 90%, by weight of the weight of protein replaced, the lactose content of the food product not exceeding 10% of the original lactose content of the milk solids non-fat replaced. The food product may be scrambled egg substitute, sponge cake, sweet dough, biscuits, pancakes, doughnuts, muffins, puddings, sauces and soups.