US007399.496 B2

(12) United States Patent (10) Patent No.: US 7,399.496 B2 Paulsen et al. (45) Date of Patent: Jul. 15, 2008

(54) HYDROLYZED 5,589,357 A * 12/1996 Martinez et al...... 435.68.1 COMPOSITIONS 5,691, 165 A 11/1997 Nielsen et al. 5,780.439 A * 7/1998 Mendy et al...... 514, 21 (75) Inventors: Starla Paulsen, Twin Falls, ID (US); 5,882,705 A * 3/1999 Sato et al...... 426,41 Loren Spencer Ward, Twin Falls, ID (US); Eric Douglas Bastian, Twin Falls, ID (US); Brent Petersen, Twin Falls, ID (US); Bonney Oommen, Twin Falls, ID (Continued) (US) FOREIGN PATENT DOCUMENTS (73) Assignee: Glanbia Nutritionals (Ireland) EP O 269593 6, 1988 Limited, Kilkenny (IE) (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 (Continued) U.S.C. 154(b) by 0 days. OTHER PUBLICATIONS (21) Appl. No.: 10/702.758 Moringa Milk Ind Co. Ltd., Database WPI. Section CH, Week 200305. Derwent Publications Ltd., London, GB: AN 2003-049445. (22) Filed: Nov. 6, 2003 XP002287317 & JP 2002 238462 A. (Aug. 27, 2002) abstract. (65) Prior Publication Data (Continued) US 2004/O156969 A1 Aug. 12, 2004 Primary Examiner—Anthony Weier (74) Attorney, Agent, or Firm Banner & Witcoff, Ltd. Related U.S. Application Data (60) Provisional application No. 60/486.356, filed on Jul. (57) ABSTRACT 11, 2003, provisional application No. 60/445,750, filed on Feb. 7, 2003. The present invention relates to whey protein compositions (51) Int. Cl that can be incorporated into Solid foodstuffs and liquid com we positions to provide Supplemental amounts of protein. The A23. I/20 (2006.01) foodstuffsoodSuIIS and liquid11qu1d compos1u1onsiti are stabletable whwhen Subjectbiect tto . c - - - - - ificati------s 57. 426/583; 5. conditions of heat and/or time and can include increased (58) Field of Classification Search ...... 426/583. amounts of whey . Methods of making the composi See application file for complete search histo tions include providing a protein Solution including an pp p ry. enzyme for providing a predetermined degree of hydrolysis (56) References Cited of the protein Solution, maintaining the temperature and pH of the Solution to hydrolyze the protein solution and providing U.S. PATENT DOCUMENTS an essentially neutral whey protein hydrolysate, and separat 4,107,334 A * 8/1978 Jolly ...... 426.7 ing the protein solution using a membrane filtration process to 4,427,658 A 1, 1984 Maubois et al...... 514/2 obtain a retentate of whey protein hydrolysate having an 4,748,034 A 5, 1988 de Rham essentially neutral pH. 4,847,096 A * 7/1989 Mellavist et al...... 426,41 5,112,812 A 5/1992 Samuelsson et al. 7 Claims, 4 Drawing Sheets

10 Protein Starting Materials - | - "- or - Hydrolysis -/

s Nectator -1

8 drying of retentate -1

20

Whey Protein Hydrolysate Ffrast US 7,399.496 B2 Page 2

U.S. PATENT DOCUMENTS Genisoy, Delicious Soy Protein Bar, Southern Style Chunky Peanut Butter Fudge flavor, manufactured by GeniSoy Products Co., 6,060,269 A 5, 2000 Chatterton et al. Fairfield California, no date provided. 6,261,624 B1* 7/2001 Hudson et al...... 426,573 Centrum Performance Energy, Nutrition Bar, Chocolate Nougat fla 6,455,273 B1 9, 2002 Kodera et al. vor, marketed by Whitehall-Robins Healthcare, Madison New Jersey,

6,887,850 B2 * 5/2005 Fuchs et al...... 514/2 no date provided. 6,919,314 B1* 7/2005 Schlothauer et al...... 514f13 Spiru-Tein, High Protein Energy Meal, Chocolate Peanut Butter 2002fOO12720 A1 1/2002 Chen Swirl flavor, manufactured by Nature's Plus, Melville, New York, no date provided. FOREIGN PATENT DOCUMENTS KashiGo Lean, High Protein High Fiber Bar, Oatmeal Raisin Cookie GB 2335 134 9, 1999 flavor, distributed by Kashi Company, La Jolia, California, no date WO WO O2, 19837 3, 2002 provided. Kashi Go Lean, High Protein/Fiber Bar, Honey VanillaYogurt flavor, distributed by Kashi Company, LaJolla California, no date provided. OTHER PUBLICATIONS Advant EDGE Carb Control Nutrition Bar, Blueberry flavor, manu Nochinko Sangyo Shinko Jigyodan, Database WPI. Section CH, factured by EAS, Inc., Golden, Colorado, no date provided. Week 1998 16. Derwent Publications Ltd., London, GB: AN 1998 Animal Parade, Kid's Nutrition Bar, Peanut Butter & Jelly flavor, 172040. XP0022873.18 & JP 10 033.115. (Feb. 10, 1998) abstract. manufactured by Nature's Plus, Melville, New York, no date pro International Search Report mailed Jul. 19, 1004. vided. Best, Dan, “Protein Wars—Command and Conquer. Oh, How the Results for Women, Complete , Amazing CranApple fla Natural Products Expo Has Changed”. Stagnito's New Products vor, manufactured by EAS, Inc., Golden Colorado, no date provided. Magazine, vol. 2, No. 5, p. 46(2), May 2002, United States. Genisoy, Delicious Soy Protein Bar, Fair Trade Arabica Café Mocha Gallo-Torres, Julia M., “Raising the Bar'. Prepared Foods, vol. 171, Fudge flavor, manufactured by GeniSoy Products, Co., Fairfield, No. 9, p. 65(1), Sep. 2002, United States. California, no date provided. LUNA protein bar, Orange Bliss flavor, manufactured by Clif Bar Opti-Pro Meal, High Protein Nutrition Bar, Key Lime Pie flavor, Inc., Berkeley California, no date provided. manufactured by Optimum Nutrition, Coral Springs Florida, no date Harvest, Whole Grain Energy Bar, Carrot Cake flavor, manufactured provided. by PowerBar, Inc., Berkeley California, no date provided. Power Crunch, High Protein Energy Snack, Peanut Butter Fudge Balance +, Food Bar, Lemon Meringue flavor, manufactured by flavor, manufactured by BioNutritional Research Group, Santa Ana balance Bar Company, Rye Brook, New York, no date provided. HtS., California, no date provided. Power Crunch, High Protein Energy Snack, Peanut Butter Creme MET-RX Protein Plus, High Protein Food Bar, Chocolate Fudge flavor, manufactured by BioNutritional Research Group, Santa Ana flavor, manufactured by MET-RX, Boca Raton, Florida, no date pro Hts. California, no date provided. vided. Steel Bar, protein bar, Chocolate Crisp flavor, manufactured by Meso-Tech, protein bar, Peanut Butter Chocolate flavor, manufac American Body Building Products, LLC, Walterboro, South Caro tured by Muscle Tech Research and Development, Inc., Brampton lina, no date provided. ON Canada, no date provided. Protein 2 Go, High Energy Protein Bar, Fudgy Peanut Butter Cup Pure De-lite, High Protein Cookie, Peanut Butter Chew flavor, Dis flavor, manufactured by Interactive Nutrition International, Inc., tributed by PurelDe-Liteproducts, Inc., Provo Utah, no date provided. Ottawa ON Canada, no date provided. Kashi Go Lean, High Protein High Fiber Bar, Mocha Java flavor, Advantage, low bar, Chocolate Peanut Butter Bar, dis distributed by Kashi Company, La Jolia California, no date provided. tributed by Atkins Nutritionals, Inc., Ronkonkoma, New York, no LUNA proteinbar, Chocolate Peppermint Stick flavor, manufactured date provided. by Clif Bar Inc., Berkeley California, no date provided. Odyssey, Triple Layer Protein Bar, Chocolate Coconut Almond fla Southern Delite, Protein Brownie Bar, Chocolate-Coated Peanut vor manufactured by Prepier Nutrition, Inc., Carlsbad California, no Butter flavor, free, manufactured by Southern Signature Foods, date provided. Inc., Boone, North Carolina, no date provided. Designer Whey, Gourmet Bar, Chocolate Triplement flavor, manu Metabolift, Thermogenic High Protein, Low Carb Diet Bar, Lemon factured by Next Proteins International, Carlsbad California, no date Delite flavor, distributed by Twin Laboratories, Inc., Ronkonkoma, provided. New York, no date provided. Meso-Tech. Meal-Replacement Energy Bar, Wild Berry Crisp flavor, GeniSoy, Delicious Soy Protein Bar, Ultimate Chocolate Fudge product of Canada, manufactured for Muscle Tech R&D, Inc., Mis Brownie flavor, manufactured by GeniSoy Products, Co., Fairfield, sissauga, ON, Canada, no date provided. California, no date provided. Procrunch, Protein Nutrition Bar, Chocolate Crisp flavor, distributed Snacbar, nutrition bar, Chocolate flavor, manufactured by Champion by General Nutrition Corp., Pittsburgh, PA, no date provided. Nutrition, Concord, California, no date provided. Odyssey, Triple Layer Protein Bar, Caramel Nutflavor, manufactured Protein Fort, High Protein Bar, Orange flavor, made in Argentina, no by Premier Nutrition, Carlsbad, California, no date provided. date provided. Ensure, Nutrition and Energy Bar, Chewy Chocolate Peanut flavor, distributed by Ross Products Division, Abbott Laboratories, Inc., Spiru-Tein, High Protein Energy Meal. Original flavor, manufactured Columbus Ohio, no date provided. by Nature's Plus, Melville, New York, no date provided. Café Creations, A Sweet Indulgetn Pastry Bar, Cinnamon Danish Dr. Soy, Soy Protein Bar, Chocolate Peanut flavor, manufactured by flavor, manufactured and distributed by Health Valley Company, a DrSoy Nutrition, LLC, Irvine, California, no date provided. division of the Hain Celestial Group, Inc., Irwindale, California, no Slim-Fast, Meal Bar, Apple Cobbler flavor, distributed by slim-Fast date provided. Foods Co., West Palm Beach, Florida, no date provided. Bumble Bar, Organic Energy, Lushus Lemon flavor, manufactured by Protein Plus, protein bar, Chocolate Chip flavor, manufactured for Bumble Bee Inc. Vashon, WA, no date provided. Carbolite Foods, Inc., Evansville, Indiana, no date provided. Monster Oatmeal Cookie, manufactured by Mrs. Denson's Cookie Protein Plus, High Protein Bar, Vanilla Yogurt flavor, manufactured Co., Inc., Ukiah California, no date provided. by Powerbar, Inc., Berkeley California, no date provided. Oasis, Complete Nutrition Bar for Women, Strawberry Cheesecake Ultimate Protein, Candy chocolate pieces, manufactured for flavor, distributed by Balance Bar Company, Rye Brook, New York, Biochem, Pauppauge, New York, no date provided. no date provided. Opti-Pro Meal, High Protein Nutrition Bar, Peanut Butter Crunch Peanut Butter Cookie, manufactured by Alternative Baking Com flavor, manufactured by Optimum Nutrition, Coral Springs, Florida, pany, Inc., no date provided. no date provided. US 7,399.496 B2 Page 3

Cereal Fort, cereal bar, made in Argentina, no date provided. Nutribar, Meal Replacement Bar & Weight Loss Plan, Deep Brownie Pure Protein, High Protein Bar, Peanut Butter flavor, manufactured Delight flavor, distributed by Stella Pharmaceutical Company, Day for Worldwide Sport Nutritional Supplements, Inc., Boca Raton, ton, New Jersey, product of Canada, no date provided. Florida, no date provided. Clif Bar, proteinbar, Crunchy Peanut Butter flavor, manufactured by Advant Edge, Complete Nutrition Energy Bar, Iced Oatmeal Raisin Clif Bar Inc., Berkeley California, no date provided. Crisp flavor, manufactured for EAS, Inc., Golden Colorado, no date Bioprotein, proteinbar, chocolate peanut butter flavor, manufactured provided. by MLO Products, Inc., Fairfield, California, no date provided. Pemmican, Concentrated Food Bar, Fruit & Nutflavor, manufactured Metabolift, Thermogenic High Protein, Low Carb Diet Bar, Choco by latermountain Trading Co., Ltd., Albany, California, no date pro late Mint flavor, distributed by Twin Laboratories, Inc., vided. Ronkonkoma, New York, product of Canada, no date provided. Balance Gold, Triple Layer Energy Bar, Rocky Road flavor, distrib Advantage, low carbohydrate bar, Creamy Berry Cheesecake flavor, uted by Balance Bar Company, Rye Brook, New York, no date pro distributed by Atkins Nutritionals, Inc., Ronkonkoma, New York, no vided. date provided. Health Valley Granola Bar, Peanut crunch flavor, made by Health Valley Company, Irwindale, California, no date provided. * cited by examiner U.S. Patent Jul. 15, 2008 Sheet 1 of 4 US 7,399.496 B2

10

Protein Starting Materials

14

Enzymes Hydrolysis

16

Nanofiltration

18

Drying of Retentate

Whey Protein Hydrolysate Final Product

FIGURE 1 U.S. Patent Jul. 15, 2008 Sheet 2 of 4 US 7,399.496 B2

FIGURE 2

FIGURE 3 U.S. Patent Jul. 15, 2008 Sheet 3 of 4 US 7,399.496 B2

Hydrolyzed Whew Protein

O 2 4 6 8 O Distance (mm)

FIGURE 4 U.S. Patent Jul. 15, 2008 Sheet 4 of 4 US 7,399.496 B2

25OOO

FIGURE 5

qoo Whey Protein Blend 50:50 to Unhydrolyzed Whey

FIGURE 6

st-rw----& ------1,...P s38w-aaaaaaaaasserasadway-saves warrassey-pass ------1. i ryy-Peas wra m-1 in-ul a l * - " -- Arear-seas . . .aas -a- TT -o- Whey Protein Blend 70:30 O Months 3 Months 6 Months to Unhydrolyzed whey US 7,399,496 B2 1. 2 HYDROLYZED WHEY PROTEIN protein fraction from whey protein is increased. Drinks are COMPOSITIONS available that contain only whey proteins, however, Such drinks are acidic (pH less than 4.5) in order to provide a stable CROSS REFERENCE TO RELATED food product. As a result of the high acidity, their flavor may APPLICATIONS be unappealing to consumers. Additionally, the beverages typically are clear liquids so that appearance can be a concern. This application is based on, and claims the benefit of U.S. Efforts to provide a neutral pH beverage, and thus limit the Provisional Application Ser. No. 60/486.356, filed on Jul. 11, acidic “bite' associated with nutrition beverages, while main 2003 and U.S. Provisional Application Ser. No. 60/445,750, taining whey protein as the only protein source have been filed Feb. 7, 2003, the disclosures of which are incorporated 10 difficult at best. As the pH of a whey protein beverage is herein by reference. increased, the ability of the beverage to withstand heat treat ment decreases and the physical properties of the beverage FIELD OF THE INVENTION tend to become unstable. For example, attempts to use whey protein as the sole protein source in a neutral pH beverage that The present invention relates to compositions including 15 delivers Supplemental amounts of protein have been unsuc whey proteins that are suitable for preparation of temperature cessful. Whey proteins become cloudy and/or precipitate and shelf-stable nutritional products, methods for making when Subjected to elevated temperatures, such as during pas Such compositions and nutritional products. The composi teurization, which is typically a required processing step. tions allow incorporation of whey proteins in amounts up to Thus, other less-desirable forms of protein, including but not 100% of the protein source of the temperature and shelf limited to caseinates and soy proteins, have been used in stable nutritional products. addition to, or instead of, whey proteins to deliver the desired amount of protein to the consumer while providing a stable BACKGROUND OF THE INVENTION beverage product. There remains a need for compositions that allow incorpo Food products to provide Supplemental amounts of nutri 25 ration of whey proteins as the primary or even sole protein tional components to a consumer have become increasingly Source and that can be used to prepare food products of popular in recent years. Both solid food items and beverages desired taste and texture. There also remains a need for food are available that provide desired nutritional components to products that deliver Supplemental amounts of nutritional individuals who seek nutritional Supplements as a result of components such as protein and that remain stable when diet or activity level. For example, various beverages and 30 Subjected to conditions including heat and time. Snacks have been suggested to address the nutritional needs of children or athletes. Nutritional bars can deliver relatively SUMMARY OF THE INVENTION high levels of nutritional ingredients in a single serving size. Beverages also can be used to quickly deliver the desired The present compositions and methods overcome the dif nutritional components. 35 ficulties previously encountered during manufacture of food Protein is one nutritional component that often is sought in products where incorporation of an increased amount of dietary Supplements. Among the numerous sources of pro whey proteins into the food products such as nutritional tein, whey proteins have a high nutritive value, due in part at Supplement products has resulted in an accelerated decline in least to the compositional profile of the proteins that includes the quality of the physical properties of the food products. The a balanced array of amino acids. As a result, whey proteins are 40 compositions and methods provide enhanced levels of nutri recognized as a premier protein source, particularly for indi tional components including proteins, and more particularly viduals who are health-conscious and have specific dietary whey proteins. In one aspect of the invention, Solid food needs, such as athletes and body builders. Generally, it is products having increased amounts of whey protein based on desired to provide as much protein as possible from whey the weight of the food product can be prepared. Generally, proteins. 45 food products in accordance with the present invention are Various problems associated with incorporation of pro stable when exposed to conditions of increased temperature teins, particularly whey proteins, have prevented their suc and/or time. cessful use as the sole Source of protein in food products, such In one aspect, the compositions include hydrolyzed whey as nutritional Supplement bars and beverages. For example, proteins. The compositions can be incorporated into food although a protein bar that includes 100% of protein from 50 stuffs to provide a finished food product having desired orga whey protein may initially have acceptable flavor and texture noleptic and physical properties for a predetermined period of characteristics, these characteristics will rapidly decline, time. The finished food products have excellent texture and within a matter of weeks even, so that the bar is no longer elasticity while delivering enhanced levels of proteins. The appealing to the consumer. In particular, an overall hardening compositions can be used to prepare food products that have of the bar results in decreased shelf life and a generally 55 an extended shelf life. For example, when incorporated into unacceptable food product. Such a protein bar is no longer solid food products, the finished food products will maintain Suitable for commercial sale and consumption. These prob a desired softness in texture for a predetermined period of lems also have prevented preparation of food products having time. The whey protein compositions also may include unhy higher levels of whey proteins, such as greater than about 25 drolyzed whey protein as needed to adjust the consistency of weight percent protein. To overcome these problems, food 60 the food product during preparation to facilitate processing of products such as protein bars typically include a blend of the food product by mechanical methods including extrusion. protein sources, including but not limited to whey proteins, The compositions also can be incorporated into liquids to milk proteins, wheat proteins, caseinate, skim milk, provide beverages and other liquid food products that do not soy proteins and others to achieve a soft food product having become cloudy and/or precipitate upon heating to tempera a longer shelf life. 65 tures of at least about 180°F. The whey protein compositions Nutritional liquid compositions or beverages, such as can be used to prepare liquid compositions enhanced with sports nutrition beverages, also Suffer from problems as the whey proteins and having a pH of at least about 5, and even US 7,399,496 B2 3 4 about 6 to about 8, while still providing a heat stable liquid into a variety of food products, including nutritionally composition. Adjustments to pH need not be made to main enhanced supplements and Snacks like bars, cookies and bev tain or enhance the heat stability of the liquid compositions. erages, to deliver proteins to the consumer. Such food prod The whey protein compositions may be prepared from a ucts may be consumed by athletes and/or individuals seeking whey protein material that has been hydrated to provide a an energy boost and include sports bars and drinks, along with whey protein Solution. An enzyme may be mixed with the energy bars and drinks. The whey protein compositions can whey protein solution to hydrolyze the whey protein solution. be incorporated into the product to provide up to 100% of the The solution and enzyme are maintained at a temperature and protein in the product. The whey protein compositions also pH effective for hydrolyzing the whey protein solution while may enhance the organoleptic and functional characteristics providing an essentially neutral pH whey protein hydrolysate. 10 of the food product into which they are incorporated. After hydrolysis has proceeded to the desired degree, the Without wishing to be bound by any theories, it is believed enzyme is inactivated. The solution is filtered using a mem that hydrolyzation of whey proteins creates peptide frag brane filtration process. Such as nanofiltration, to obtain a ments that do not absorb water in the same manner as unhy retentate comprising whey protein hydrolysate having an drolyzed whey proteins. Moisture is retained in the food essentially neutral pH. 15 product for a longer period of time resulting in a food product having a softer texture and an extended shelf life. Thus, it is BRIEF DESCRIPTION OF THE DRAWINGS possible to incorporate hydrolyzed whey proteins in accor dance with the present invention into food products to provide FIG. 1 is a block flow diagram showing a process for a finished food product that has a longer shelf life than that of preparing a whey protein composition in accordance with the a food product that does not include hydrolyzed whey pro present invention; teins. FIG. 2 is a chromatogram that illustrates the composition The whey protein compositions including whey protein of a conventional whey protein product; hydrolysates also may include whey proteins that have not FIG. 3 is a chromatogram that illustrates the composition been hydrolyzed while still providing up to 100% whey pro of a whey protein product prepared in accordance with the 25 tein as the source of protein. Other unhydrolyzed whey pro present invention; teins, such as whey, whey protein isolates, whey protein con FIG. 4 is a graphical illustration of fracture toughness of a centrates, and the like, and combinations thereof, may be used Solid food product prepared from compositions in accordance in combination with the hydrolyzed whey proteins as needed with the present invention; to enhance the consistency of Solid food products during FIG. 5 is a graphical illustration of fracture toughness over 30 preparation of the food product and thereafter. For example, if an extended period of time of solid food products prepared the consistency of the food product is too soft, unhydrolyzed from compositions in accordance with the present invention; whey proteins can be incorporated to enhance the texture of and the food product and facilitate mechanical processing, includ FIG. 6 is a graphical illustration of fracture toughness over ing extrusion. In one aspect, the amount of unhydrolyzed an extended period of time of solid food products prepared 35 whey protein included in the whey protein compositions may from compositions in accordance with the present invention. be up to about 50 weight percent, and preferably between about 20 to about 50 weight percent, more preferably about DETAILED DESCRIPTION OF THE INVENTION 20 to about 35 weight percent, based on the weight of the whey protein composition to provide the desired modifica The present invention relates to compositions that allow 40 tions to the functional properties of the food product. Depend incorporation of whey proteins as the primary or only source ing on the formulation of the food product being prepared, the of protein in a food product. The whey protein compositions whey protein compositions also can include more than 50 can be used to prepare food products, such as beverages, bars weight percent unhydrolyzed whey proteins as needed, and and Snacks, having desired organoleptic and functional char Such whey protein compositions also are contemplated as acteristics. The compositions also can be used to prepare food 45 being within the scope of the invention. products having increased protein content, Such as 30% or Generally, the amount of whey protein composition that more. Methods of making the whey protein compositions and can be incorporated into a food product, as well as the types the food products also are provided. The compositions pro and relative amounts of whey proteins that are included in the vide stable products having increased whey protein content composition, depends at least in part on the overall formula without adversely affecting the organoleptic and functional 50 tion of the finished food product. The total amount of whey properties of the finished food products. protein composition, as well as the relative amounts of hydro As used herein, “whey protein hydrolysates’ and “hydro lyzed and unhydrolyzed whey proteins, can be adjusted to lyzed whey proteins are intended to be used interchangeably provide a finished food product having desired functional and to mean whey proteins that have been hydrolyzed by properties and nutritional content, taking into account the enzymes, including by any process for hydrolysis of proteins 55 types and amounts of other ingredients used in the food prod known to those of skill in the art. uct. Additionally, other non-whey sources of protein also can As used herein, “shelflife' is intended to refer to the period be incorporated into the food products if needed to provide during which the functional properties of the food product, desired functional properties or other characteristics of the Such as Softness and texture, remain acceptable to a consumer food product. and the food product is commercially viable. 60 Food products prepared using the whey protein composi The whey protein compositions of the present invention tions can be used to deliver Supplemental amounts of protein include whey protein hydrolysates. The whey protein to the consumer. With a whey protein composition that hydrolysates can be obtained from hydrolysis of whey, whey includes hydrolyzed whey proteins, food products that protein isolates, whey protein concentrates, and the like, and include a protein component comprising enhanced amounts combinations thereof. The whey proteins can be prepared 65 of whey protein are possible. In one aspect, the whey protein using any method of hydrolyzing whey proteins known to compositions comprise about 50 weight percent or more of those of skill in the art. The compositions can be incorporated the total protein component that is included in the food prod US 7,399,496 B2 5 6 ucts. In another aspect, food products having a whey protein Solids content. The solids content of the protein starting mate composition content of at least about 30 weight percent or rial in solution may be between about 15 to about 25%, based more based on the weight of the food product can be prepared. on the weight of the solution. Preferably, food products having a whey protein composition FIGS. 2 and 3, which are high performance liquid chro content of at least about 40 weight percent, and more prefer matograms (HPLC) obtained using a Waters 2695 instru ably at least about 45 weight percent or more, based on the ment, illustrate the typical composition of whey protein weight of the food product, can be prepared with the whey before and after hydrolysis. As illustrated in FIG. 2, two protein compositions. As the protein content of the food prod primary components of whey protein are alpha-lactalbumin uct increases, the formulation for the food product can be (“C.-lac') and beta-lactoglobulin (“B-lac Aand B), which are adjusted. For example, the types and amounts of other ingre 10 represented by the two spikes in the figure. As illustrated in dients such as syrups can be adjusted to facilitate mechanical FIG. 3., upon hydrolysis, the proteins are converted to a vari processing of the food product and account for possible ety peptides, which are represented by the numerous spikes in changes to the functional properties of the food product Such the figure. as thickening in consistency and hardening of texture. Enzymes used to hydrolyze the whey proteins preferably 15 will have the ability to provide a hydrolyzed product having The whey protein compositions can be utilized as a primary low bitterness. Preferably, the enzymes are proteolytic or even sole protein source in preparing farinaceous food enzymes, such as papain, bromolain, trypsin, and pepsin. In products, such as bars, biscuits, cookies and other bakery one aspect, the enzymes include Debitrase(R) HYW20, which goods. Products made in accordance with the present inven is commercially available from Rhodia Foods of Madison, tion exhibit enhanced shelf stability and maintain desired Wis., although other enzymes or blend also may be used. softness and texture characteristics for at least a predeter The weight ratio of protein material and enzymes may vary mined period of time. The products of the present invention with the materials used. By way of example, when a whey also will have low bitterness and a generally appealing flavor. protein material having between about 50 to about 100% The whey protein compositions also can be utilized in protein is used with the enzyme Debitrase(R) HYW20, the liquid compositions, such as acidic and neutral pH beverages, 25 enzyme is added in an amount between about 0.25 to about 2 as the primary or even sole source of protein. In one aspect of pounds per 100 pounds of protein. In other aspects, lower the invention, the pH of the liquid compositions is at least amounts of enzyme also may be used with longer hydrolysis about 5 and preferably between about 6 to about 8, and even times to provide the same final product. between about 6.5 to about 7.5. Liquid compositions made The protein and enzyme solution can be hydrolyzed using with the whey protein compositions are heat stable, e.g., the 30 any standard equipment known to those of skill in the art. In proteins remain in Solution and the liquid compositions gen a hydrolysis tank, the protein solution is held at a time and for erally do not become cloudy. The liquid compositions can be a temperature effective for achieving a predetermine degree heated to temperatures required for processing, Such as pas of hydrolysis. Other process conditions such as pH also can teurization, and can be heated to temperatures of at least about be adjusted, such as by addition of NaOH, KOH and the like, 180° F. or more, while remaining stable. The liquid compo 35 to obtain the desired degree of hydrolysis. Preferably, sitions also remain shelf stable for a predetermined length of hydrolysis proceeds to no more than 30%, more preferably time. In one aspect of the invention, the whey protein com between about 5 to about 15% hydrolysis, and even more positions are incorporated into liquid compositions in preferably, about 10% hydrolysis. amounts to provide liquid compositions having about 5 Process conditions, including temperature and pH, are weight percent, more preferably about 10 weight percent, or 40 dependent at least in part on the starting material and enzyme more whey protein based on the weight of the compositions. used. Typical temperatures for the solution during hydrolysis As illustrated in FIG. 1, the present invention includes are between about 10° C. to about 60° C. The pH can be methods for preparing whey protein hydrolysates. Generally, maintained at between about 3 to about 10. More typically, the methods include mixing a protein starting material 10 45 the pH is generally maintained at about neutral, that is, with an enzyme or enzyme blend 12 in a hydrolysis tank 14 between about 6 to about 8 and more likely between about 6.5 for a time and at a temperature effective for hydrolyzing the to about 7.5. The protein and enzyme solution also can be protein starting material. The hydrolyzed protein is nanofil stirred during hydrolysis. Generally, pH and temperature are tered 16 under predetermined conditions of temperature and adjusted during hydrolysis, as well as during nanofiltration to pressure to allow removal of undesirable components, includ 50 obtain the desired process conditions to optimize each pro ing Small peptides and minerals. The retentate from nanofil cess step. tration then is spray dried 18 to yield a final whey protein When the desired degree of hydrolysis has been reached, hydrolysate 20. pH, temperature or combinations of both can be utilized to The starting materials may be any Suitable whey material, inactivate the enzymes and stop hydrolysis. For example, the preferably having at least about 10% protein by weight, more 55 solution can be heated to between about 40°C. to about 100° preferably about 50% to about 100% protein by weight, and C., more typically between about 75° C. to about 85°C. for at even more preferably about 80% to about 100% protein by least about 5 minutes or the pH can be adjusted to denature weight, in order to maximize the amount of whey protein and inactivate the enzymes to terminate protein hydrolysis. provided. In one aspect of the invention, the starting materials Preferably, the enzymes are inactivated prior to nanofiltra include whey, whey protein isolates or whey protein concen 60 tion. trates, and combinations thereof. Preferred starting materials The hydrolyzed whey protein solution is processed by include the whey protein powders sold under the trade names membrane filtration. It is contemplated that any suitable Provon R 190 and 290, which are commercially available known membrane filtration process, including but not limited from Glanbia Nutritionals, Inc. of Twin Falls, Id. to reverse osmosis, nanofiltration, ultrafiltration and micro If the protein starting material is provided in powder form, 65 filtration, may be used. In one aspect, a nanofiltration process it can be hydrated with water. A predetermined amount of is used. Nanofiltration of the hydrolyzed whey protein solu water can be used to provide a suspension having a desired tion allows for removal of additional components that may be US 7,399,496 B2 7 8 present in the hydrolysate, thereby enhancing the character than about 1% , all based on the weight of the powder. The istics of final whey protein product. degree of hydrolysis is about 8-12%. Typically, nanofiltration is used to remove minerals and concentrate the final product. It may be desired to remove Example 2 minerals such as those added during processing to adjust pH. In one aspect, nanofiltration is used to decrease the bitterness of the final whey protein product. Performing the nanofiltra This example illustrates the flavor improvement obtained tion step at elevated temperatures (between at least about 15° by nanofiltration of a whey protein hydrolysate. C. to about 35°C.) generally will enlarge the pore size of the Whey protein solution is hydrolyzed and nanofiltered as membranea sufficient amount so as to be effective for remov 10 described above in Example 1. Four samples of a whey pro ing additional components such as Small peptides and free tein hydrolysate Solution are separately nanofiltered and ana amino acids. Small peptides are peptides generally between lyzed (Batches 1-4). The compositions of nanofiltration feed about 2 to about 5 amino acids in length and having molecular (hydrolyzed whey protein solution), permeate and retentate weights between about 200 to about 500 daltons. Such pep for each of the four samples are shown below in Table 1. tides are recognized as being very bitter. By removing Small 15 peptides through nanofiltration, the bitterness of the final TABLE 1 product is reduced. After nanofiltration, the retentate is collected and dried Batch Solids (%) Protein (%) Ash (%) using any known methods, such as spray drying in a spray tower to obtain a dried whey protein hydrolysate powder Feed 18 12.54 0.75 having an essentially neutral pH, preferably between about 6 Permeate 1.88 1.51 O.15 to about 8. The powder typically includes between about 40% Retentate 24.77 21.41 1.2 to about 100% protein. 2 The whey protein hydrolysate powder, can be incorporated 25 Feed 18 12.54 0.75 into Solid and liquid food compositions as a source of whey Permeate 2.35 1.98 O.17 proteins. The whey protein powder also can be blended with Retentate 24.65 21.63 122 unhydrolyzed whey proteins, other protein sources, and other 3 desired ingredients as described herein to provide a whey protein composition Suitable for use in preparing solid and Feed 18 12.54 0.75 30 Permeate 2.31 1.96 O.15 liquid food compositions. Retentate 23.99 20.82 O.83

EXAMPLES Feed 18 12.54 0.75 Permeate 2.76 2.34 O.2 The following examples are intended to illustrate the Retentate 24.83 21.59 1.42 invention and not to limit or otherwise restrict the invention. 35 Example 1 The permeate is very bitter and contains off flavors for all batches and contains the Smaller peptides and components This example demonstrates a process for hydrolyzing a which are the most bitter and have a large impact on flavor. whey protein isolate to provide a whey protein hydrolysate 40 The retentate has a decreased bitter flavor as compared to the powder that can be incorporated into Solid and liquid food permeate. compositions. Provon R 190, a whey protein isolate powder commercially Example 3 available from Glanbia Nutritionals, Inc. of Twin Falls, Id., is 45 obtained as a liquid prior to spray drying and mixed with This example demonstrates the stability of a liquid whey water to provide a solution having a solids content of about 17 protein composition when subjected to heat. Three samples of to about 18% based on the weight of the solution. The solution unhydrolyzed whey protein solution at various pH levels and is heated in a hydrolysis tank to about 45° C. and the pH three samples of hydrolyzed whey protein solution at the adjusted with NaOH to about 7.5. An enzyme product, Debi 50 same various pH levels are evaluated. trase(R). HYW20 commercially available from Rhodia Foods To prepare the protein solution samples, about 50 grams of of Madison, Wis., is added in an amount of about 1 pound of protein powder is hydrated in water to provide 500 ml of a enzyme per 100 pounds of protein (or about 1% by weight of solution having about 10% solids. The higher solids content the protein). Hydrolysis of the solution is continued for about (10%) is used to enhance the visibility of the effect of heating 2 hours with stirring. The pH is adjusted with NaOH about 55 on the proteins. The unhydrolyzed whey protein powder is every 0.5 hours. The hydrolysate is heated to about 75°C. for Provon R 190 from Glanbia Nutritionals, Inc. Protein powder about 5 minutes to inactivate the enzymes and cooled to about obtained according to Example 1 is used as the hydrolyzed 16-19°C. The product is nanofiltered on a TFC3838SR3-N1 whey protein powder. The pH of the solution is adjusted with Koch Membrane obtained from Filtration Engineering of 85% phosphoric acid as needed to obtain the desired pH. Champlin, Minn. Nanofiltration is conducted at a temperature 60 Samples of the solution are placed in glass jars and initial pH of about 22°C. The solids content of the retentate is about and viscosity measured and appearance noted. The samples 25%, which is determined using a vacuum oven method for are heated in the jars in a water bath at about 180°F. and held solids determination. The retentate is spray dried on a Niro for about 30 minutes. The jars are removed from the water Tall Form spray dryer from Niro Inc. of Hudson, Wis. bath and the samples allowed to cool. Final pH and viscosity The powder has a pH of about 6.5 to about 7.5, a moisture 65 are measured and appearance noted. Initial and final condi content of about 2-5% and includes about 86-90% protein, tions of the various samples are presented in Tables 2a and 2b, about 1-2% total , about 6-8% ash, and less respectively. US 7,399,496 B2 10 carrageenan gum Solution. The solutions are placed in a boil TABLE 2a ing water bath, heated to about 190°F. and held for about 30 minutes or until gelling occurs. The solutions are removed Unhydrolyzed Whey Protein Whey Protein Hydrolysate and cooled. The beverages are characterized before and after 5 heating as set forth in Tables 5a and 5b, respectively. pH as is pH 4.0 pH 3.2 pH as is pH 4.0 pH 3.2 TABLE 5a pH 6.39 4.02 3.2 7.28 4.0 3.2 Viscosity(cP)* 18 17.6 17.6 16.0 34.O 16.4 Unhydrolyzed Whey Whey Protein Color Cloudy Cloudy Clear Cloudy White Cloudy Protein Hydrolysate Solution 10 * Brookfield Spindle #2 at 100 rpm pH 6.09 7.17 Color Yellow Tan Yellow Tan Odor Slight Sulfur odor Dairy, bland TABLE 2b (cooked egg odor) Viscosity’ 304.4 cp 97.6 cp Unhydrolyzed Whey Protein 15 Whey Protein Hydrolysate Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Brookfield Spindle #2 at 100 rpm pH as is pH 4.0 pH 3.2 pH as is pH 4.0 pH 3.2 pH 6.38 4.13 3.29 7.22 4.17 3.25 TABLE 5b Viscosity 15.2 61.6 84.O 14.O Partially 14.4 (cP)* Gelled Unhydrolyzed Whey Whey Protein Color White White Clear Slightly White, Slightly cloudy separated cloudy Protein Hydrolysate Solution Heat Fail (a) Fail (a) Pass Pass Fail (a) Pass pH 6.15 6.86 Treatment 15 min 10 min 5 min Color White Tan, light flocculation started Observations 25 after about 20 minutes of heating Viscosity’ Gelled 90.5 cp * Brookfield Spindle #2 at 100 rpm Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Brookfield Spindle #2 at 100 rpm Example 4 30 The whey protein hydrolysate is heated until the protein This example illustrates stability of a neutral pH liquid starts to precipitate in order to evaluate the degree of heat composition upon heating. stability. Hydrolyzed whey protein begins to precipitate after Protein beverages having about 22 grams of protein per about 20 minutes of heating. In comparison, an unhydrolyzed 330 milliliters are prepared with formulations that include whey protein will gel or precipitate after only a few minutes whey protein products as the sole protein source. One formu 35 of heating. lation utilizes an untreated whey protein product, as set forth in Table 3, and another formulation utilizes a whey protein Example 5 product prepared as described in Example 1, as set forth in This example illustrates the heat stability of liquid compo Table 4. Colorants and flavorings are not included in the sitions including hydrolyzed whey proteins. Three samples of beverages to allow for better evaluation of the protein in the 40 beverages. unhydrolyzed whey protein solution at various pH levels and three samples of hydrolyzed whey protein solution at the same various pH levels are evaluated. TABLE 3 To prepare the liquid compositions, dry ingredients includ Ingredient Weight% 45 ing protein powder are hydrated in water to provide 500 ml of Unhydrolyzed Whey 7.57 a solution having about 4% and about 10% solids. The higher Protein solids content (10%) is used to enhance the visibility of the Crystalline Fructose 7.64 effect of heating on the proteins. The liquid compositions Carrageenan Gum O.14 with unhydrolyzed whey protein are set forth in Table 6. The Maltodextrin 7.87 unhydrolyzed whey protein powder is Provon R 190 from Water to 100.0 50 Glanbia Nutritionals, Inc. The liquid compositions with Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho hydrolyzed whey protein are set forth in Table 7. Protein powder obtained according to Example 1 is used as the hydro lyzed whey protein powder. TABLE 4 55 Ingredient Weight% TABLE 6 Whey Protein 8.18 Sample No. Hydrolysate Crystalline Fructose 7.64 1 2 3 4 Carrageenan Gum O.14 60 Weight% Weight% Weight % Weight% Maltodextrin 7.87 Water to 100.0 Sugar 8.2 8.2 Sucralose O.04 O.04 Erythritol 6 6 Unhydrolyzed Whey 4 4 10 10 The beverages are prepared by activating carrageenangum Protein' in 200grams of water by shearing in a blender. The remaining 65 Canola oil 1.5 1.5 1.5 1.5 amount of water is mixed with the gum. The protein powders Cellulose gum 0.4 0.4 0.4 0.4 (both treated and untreated) are hydrated in the water and US 7,399,496 B2 11 12

TABLE 6-continued TABLE 7-continued Sample No. Sample No.

1 2 3 4 5 1 2 3 4 Weight% Weight% Weight % Weight% Weight% Weight% Weight % Weight% Flavor O.2 O.2 O.2 O.2 Canola oil 1.5 1.5 1.5 1.5 Water 85.69 87.85 79.69 81.85 Cellulose gum 0.4 0.4 0.4 0.4 Color O.O1 O.O1 O.O1 O.O1 Flavor O.2 O.2 O.2 O.2 10 Water 85.69 87.85 79.69 81.85 Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Color O.O1 O.O1 O.O1 O.O1 "Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho TABLE 7 The remaining ingredients are mixed with the liquid com Sample No. 15 position. Samples of the solution are placed in glass jars and 1 2 3 4 initial pH and Viscosity measured and appearance noted. The Weight% Weight% Weight % Weight% samples are heated in the jars in a water bath at about 180° F. Sugar 8.2 8.2 and held for about 30 minutes. The jars are removed from the Sucralose .04 O.04 2O water bath and the samples allowed to cool. Final pH and Erythritol 6 6 Unhydrolyzed Whey 4 4 10 10 Viscosity are measured and appearance noted. Initial and final Protein conditions of the various samples are presented in Tables 8a and 8b, respectively.

TABLE 8a.

Unhydrolyzed Whey Whey Protein Protein Solution Hydrolysate Solution Sample No.: Sample No.:

1 2 3 4 1 2 3 4

pH 6.91 6.95 6.70 6.70 7.14 7.15 7.27 7.24 Viscosity 16.8 16.0 23.2 21.6 15.2 14.8 20.4 18.4 (cP) Color Pale Pale Yellow Yellow Pale Pale Yellow Yellow yellow yellow yellow yellow

1 Brookfield Spindle #2 at 100 rpm.

TABLE 8b

Unhydrolyzed Whey Whey Protein Protein Solution Hydrolysate Solution Sample No.: Sample No.:

1 2 3 4 1 2 3 4

pH 6.89 6.90 6.8O 6.86 7.13 7.20 7.23 7.22 Viscosity Partial Partial Gelled Gelled 15.0 15.5 19.6 19.0 (cP) gel gel Color White White White White Pale Pale Yellow Yellow yellow yellow Heat Fail Fail Fail Fail Pass Pass Pass Pass Treatment Obser vation "Brookfield Spindle #2 at 100 rpm US 7,399,496 B2 13 14 Example 6 unhydrolyzed whey protein source as compared to a bar that incorporates a whey protein source prepared in accordance This example demonstrates a proteinbar formulation using with the present invention. a hydrolyzed whey protein isolate product prepared accord ing to the process of Example 1 as 100% of the protein source. 5 Example 8 The bar composition is set forth in Table 9. This example demonstrates a whey protein composition TABLE 9 that includes both hydrolyzed and unhydrolyzed whey pro Ingredient Weight % Amount (g) 10 teins. Hydrolyzed Whey Protein 41 175 A whey protein hydrolysate composition prepared as HFCS 55% 22 92.5 Corn Syrup 42/43? 19 8O.S described above in Example 1 is blended with an unhydro Glycerine 7 30 lyzed whey protein isolate. Provon R 190, commercially Almond Butter 5 2O available from Glanbia Nutritionals, Inc., is used as the unhy Inulin 5 2O 15 Konjac Flour <1 3 drolyzed whey protein isolate. The whey protein hydrolysate Flavor <1 4 and Provon R 190 are blended in a ratio of about 65:35, respectively, to provide a partially hydrolyzed whey protein 'high fructose corn syrup ° dextrose equivalents composition with the properties set forth in Table 11. The dry ingredients listed above are blended together in a TABLE 11 stand mixer. Liquid ingredients and almond butter are mixed together and heated to about 125° F. The liquid mixture is Component Measurement added to the dry ingredients in the stand mixer and mixed into Protein 87-89% a dough. The dough is rolled out and cut into bars or extruded. 25 Moisture 3.0-5.0% &1.0% Example 7 Ash 4.5-6.5 Lactose 1.0-1.5% pH 6.5-7.5 This example demonstrates the improved functional char Degree of Hydrolysis S-8% acteristics of a first bar prepared using the formulation and 30 procedures of Example 6. A second bar is prepared as a control from a formulation that includes an unhydrolyzed whey protein isolate product as 100% of the protein source Example 9 using the procedures of Example 6. The bar composition for the second bar is set forth in Table 10. The bar compositions 35 This example illustrates protein bar formulations that are formed into bars of about 55 grams each. incorporate various whey protein compositions, including blends of unhydrolyzed whey proteins and whey protein TABLE 10 hydrolysates. The dough is prepared as described in Example Ingredient Weight% Amount (g) 40 6. Unhydrolyzed Whey 38 160 The formulation set forth in Table 12 provides 10 grams of Protein' whey protein in a 65 gram bar. The protein component HFCS 55%2 22 92.5 Corn Syrup 42/43 19 8O.S includes 70% whey protein hydrolysate and 30% unhydro Glycerine 9 40 45 lyzed whey protein. Almond Butter 6 25 Inulin 5 2O Konjac Flour <1 3 TABLE 12 Flavor <1 4 Ingredient Weight%

Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho 50 Rice Flour 15.6 ‘high fructose corn syrup Hydrolyzed Whey Protein 10.6 dextrose equivalents Unhydrolyzed Whey Protein' 4.6 Oat Fiber 5 The bars are allowed to set for 19 days. The bars are Blend 1.3 analyzed using a TAXT2 Texture Analyzer from Texture Flavor 2.2 HFCS 55%2 37.6 Technologics Corp. of Scarsdale, N.Y. The probe used with 55 Sucralose &O.O1 the texture analyzer is a TA44 craft blade that is used to Xanthan Gum O.O3 measure peak force and bartoughness. The speed of the probe Water 2 as it cuts through the bar is about 1 millimeter per second. The Macadamia Nut Butter 6 O.1 toughness of each bar is analyzed at three locations across the Chocolate Coating 15 length of the bar. 60 FIG. 4 illustrates the results obtained from the texture Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho analyzer. As can be seen from FIG.4, the force required to cut ‘high fructose corn syrup through the first bar (hydrolyzed whey protein) is between about 200 grams, and the force to cut through the second bar The formulation set forth in Table 13 provides 10 grams of (control) is between about 3200 grams to about 3700 grams. 65 whey protein in a 65 gram bar. The protein component Thus, a significantly greater (more than ten-fold) amount of includes 30% whey protein hydrolysate and 70% unhydro force is required to break through a bar that incorporates an lyzed whey protein. US 7,399,496 B2 15 16

TABLE 13 TABLE 16-continued

Ingredient Weight% Ingredient Weight% Rice Flour 15.6 5 Hydrolyzed Whey Protein 4.6 Unhydrolyzed Whey Protein' 4.5 Unhydrolyzed Whey Protein' 10.6 Oat Fiber 3 Oat Fiber 5 Vitamin Mineral Blend O.S Vitamin Mineral Blend 1.3 Flavor 2.2 Flavor 2.2 HFCS 55962 37.6 10 Maltitol Syrup 38.9 Sucralose &O.O1 Glycerine 3.9 Xanthan Gum O.O3 Water 2 Sucralose &O.O1 Macadamia Nut Butter 6 Xanthan Gum O.O1 Lecithin O.1 Water 1 Chocolate Coating 15 15 Macadamia Nut Butter 6 Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Lecithin O.1 ‘high fructose corn syrup Chocolate Coating 15 The formulation set forth in Table 14 provides 25 grams of whey protein in a 65 gram bar. The protein component o "Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho includes 70% whey protein hydrolysate and 30% unhydro lyzed whey protein. The formulation set forth in Table 17 provides 10 grams of protein in a 65 gram bar. The protein component includes TABLE 1.4 30% whey protein hydrolysate and 70% unhydrolyzed whey protein. Ingredient Weight% 25 Hydrolyzed Whey Protein 25.8 TABLE 17 Unhydrolyzed Whey Protein' 11.1 Flavor 2.2 Ingredient Weight% HFCS 55962 37.8 Sucralose &O.O1 30 Rice Flour 14.4 Xanthan Gum O.O3 Hydrolyzed Whey Protein 4.5 Water 2 Unhydrolyzed Whey Protein' 1O.S Macadamia Nut Butter 6 Oat Fiber 3 Lecithin O.1 Vitamin Mineral Blend O.S Chocolate Coating 15 Flavor 2.2 Maltitol 38.9 35 Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Glycerine 3.9 ‘high fructose corn syrup Sucralose &O.O1 Xanthan Gum O.O1 The formulation set forth in Table 15 provides 25 grams of Water 1 protein in a 65 gram bar. The protein component includes Macadamia Nut Butter 6 30% whey protein hydrolysate and 70% unhydrolyzed whey 40 Lecithin O.1 protein. Chocolate Coating 15 Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho TABLE 1.5 The formulation set forth in Table 18 provides 25 grams of Ingredient Weight% 45 protein in a 65 gram bar. The protein component includes Hydrolyzed Whey Protein 10.7 70% whey protein hydrolysate and 30% unhydrolyzed whey Unhydrolyzed Whey Protein' 25 protein. Flavor 2.2 HFCS 55962 39.0 Sucralose &O.O1 TABLE 1.8 Xanthan Gum O.O3 50 Water 2 Ingredient Weight% Macadamia Nut Butter 6 Lecithin O.1 Hydrolyzed Whey Protein 24.8 Chocolate Coating 15 Unhydrolyzed Whey Protein' 10.7 Flavor 2.2 Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho 55 Maltitol Syrup 35.6 ‘high fructose corn syrup Glycerine 3.56 Sucralose &O.O1 Xanthan Gum O.O1 The formulation set forth in Table 16 provides 10 grams of Water 2 protein in a 65 gram bar. The protein component includes Macadamia Nut Butter 6 70% whey protein hydrolysate and 30% unhydrolyzed whey Lecithin O.1 protein. 60 Chocolate Coating 15

TABLE 16 "Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho Ingredient Weight% The formulation set forth in Table 19 provides 25 grams of Rice Flour 14.4 6s protein in a 65 gram bar. The protein component includes Hydrolyzed Whey Protein 1O.S 30% whey protein hydrolysate and 70% unhydrolyzed whey protein. US 7,399,496 B2 17 18 prepared from various formulations set forth in Example 9. TABLE 19 The bars are prepared as described in Example 6. The bars are placed under accelerated shelflife conditions for two months. Ingredient Weight% The bars are maintained at about 90°F. to accelerate tough Hydrolyzed Whey Protein 10.7 ening of the bars. One month under the accelerated shelf life Unhydrolyzed Whey Protein' 24.9 conditions simulates approximately three months at regular Flavor 2.1 room temperature. Bartoughness is measured using a texture Maltitol Syrup 35.6 Glycerine 3.6 analyzer as described in Example 7 and is monitored over the Sucralose &O.O1 two-month period. Xanthan Gum O.O1 10 FIG. 5 illustrates the averaged results obtained from the Water 2 texture analyzer for bars having a 50:50 blend of hydrolyzed Macadamia Nut Butter 6 Lecithin O.1 and unhydrolyzed whey proteins (Table 20 of Example 9), as Chocolate Coating 15 well as for controls bars incorporating unhydrolyzed whey proteins only (Table 10 of Example 7). FIG. 6 illustrates the Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho 15 averaged results obtained from the texture analyzer for bars The formulation set forth in Table 20 provides 20 grams of having a 70:30 blend of hydrolyzed and unhydrolyzed whey protein in a 65 gram bar. The protein component includes proteins, respectively, (Tables 12, 14, 16 and 18 of Example 50% whey protein hydrolysate and 50% unhydrolyzed whey 9) as well as for controls bars incorporating unhydrolyzed protein. whey proteins only (Table 10 and 21 of Examples 7 and 9). Many modifications and variations may be made in the techniques and compositions described and illustrated herein TABLE 20 without departing from the spirit and scope of the present Ingredient Weight% invention. Accordingly, the techniques and compositions described and illustrated herein should be understood to be Hydrolyzed Whey Protein 16 Unhydrolyzed Whey Protein' 16 25 illustrative only and not limiting upon the scope of the present Oat Fiber 2.2 invention. Flavor 2.1 What is claimed is: Maltitol Syrup 37.8 Glycerine 3.8 1. An edible food product having improved shelf life com Sucralose &O.O1 prising, in combination: Xanthan Gum O.O1 30 a protein source component including a mixture of pow Water 1 dered hydrolyzed whey protein and, optionally, unhy Macadamia Nut Butter 6 drolyzed protein, said hydrolyzed protein consisting of Lecithin O.1 at least about 50% by weight of the protein source com Chocolate Coating 15 ponent, said hydrolyzed protein processed by hydrolyZ Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho 35 ing whey protein in water maintained at a pH in the range of about 6.0 to 8.0 in combination with a proteolytic The formulation set forth in Table 21 provides 20 grams of enzyme, said enzyme Subsequently rendered inactive protein in a 65 gram bar. The protein component includes and said hydrolyzed protein filtered at a temperature in 100% unhydrolyzed whey protein. the range of about 15° C. to 35° C. to effect removal of 40 free amino acids and peptides generally about 2 to 5 TABLE 21 amino acids in length and having molecular weight Ingredient Weight% between about 200 to 500 daltons with a retentate of Solids content; and an edible food composition compo Unhydrolyzed Whey Protein' 32 Oat Fiber 2 nent comprising no more than about 98% by weight of 45 Flavor 2.1 said food product. Maltitol Syrup 38 2. The food product of claim 1 wherein the food product is Glycerine 3.8 characterized by at least about 40 weight percent protein Sucralose &O.O1 based on the weight of the food product. Xanthan Gum O.O1 Water 1 3. The food product of claim 1 wherein the food product is Macadamia Nut Butter 6 50 characterized by at least about 45 weight percent protein Lecithin O.1 based on the weight of the food product. Chocolate Coating 15 4. The food product of claim 1 wherein the protein com ponent includes between about 20 to about 50 weight percent Provon (R) 190 Available from Glanbia Nutritionals, Inc., Twin Falls, Idaho unhydrolyzed protein based on the weight of the food prod 55 uct. Example 10 5. The food product of claim 1 wherein the hydrolyzed whey protein is derived from whey, whey protein concentrate, This example demonstrates the improved characteristics of whey protein isolate, and combinations thereof. protein bars that incorporate a whey protein composition that 6. The food product of claim 1 wherein the solid food includes a blend of hydrolyzed and unhydrolyzed whey pro 60 product is a protein bar. teins as compared to protein bars that incorporate unhydro 7. The food product of claim 1 wherein said whey protein lyzed whey proteins. is not denatured. Bars that incorporate whey protein compositions including blends of hydrolyzed and unhydrolyzed whey proteins are