TOPPINGS, CREAMS, AND CULINARY COMPOSITIONS COMPRISING MICELLAR CASEIN

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63/423,477, filed November 7, 2022, which is incorporated herein by reference in its entirety.

FIELD

[0002] This disclosure relates to culinary formulations comprising micellar casein. Described herein are emulsifier compositions comprising micellar casein and one or more chelating agents. Also described herein are whippable or non-whippable emulsion comprising micellar casein and one or more chelating agents in addition to methods of making the emulsifier compositions.

INTRODUCTION

[0003] Sodium caseinate, derived from milk protein and where individual caseins exist in the soluble or monomeric form, shows excellent emulsifying properties and can produce stable emulsions at a relatively low protein-to-oil ratio compared to other milk proteins. In contrast milk protein powder, milk casein concentrate powder, and calcium caseinate caseins exist in colloidal particles, resulting in emulsification properties that are far inferior to sodium caseinate. Use of the preceding proteins require a higher protein-to-oil ratio to make stable emulsions and form larger droplets under similar homogenization conditions as compared to sodium caseinate. It was hypothesized that soluble, monomeric caseins like sodium caseinate are more flexible and can cover the oil/water (O/W) interface effectively. Individual caseins in casein or milk protein powders are held together by colloidal calcium phosphate, limiting their effectiveness at the O/W interface. Although sodium caseinate provides excellent emulsifying properties, it is preferable to replace sodium caseinate in food compositions because sodium caseinate is less effective for the stabilization of emulsions than other milk proteins and are expensive and in low supply.

[0004] Lazzaro et al., (2017) Food Hydrocolloids, 63, 189-200 used trisodium citrate as a chelating agent for calcium and successfully reduced 24-81 % calcium from casein micelles which increased the emulsification capacity of casein micelles. Lazzaro et al., postulated that removing calcium from casein micelles affects the micellar integrity, releasing smaller micellelike aggregates, sodium caseinate-like aggregates, and casein monomers. However, the emulsions formed with these smaller aggregates were less stable against creaming and flocculation as there were different types of particles present. Some of these particles were non-adsorbed at the O/W interface, which led to depletion flocculation and emulsion instability.

[0005] Micellar casein concentrates (MCC) are typically prepared using a series of microfiltration and diafiltration. Later, MCC is dried using suitable methods to get MCC powder. The poor functionality of MCC powder makes it a less favorable ingredient for high-fat emulsions or subsequent whipped cream applications.

[0006] There is a need for a cost-effective and accessible composition that provides excellent emulsifying properties in addition to stability to food compositions such as high fat emulsions.

SUMMARY

[0007] In an aspect, the disclosure relates to an emulsifier composition comprising micellar casein and one or more chelating agents, wherein the one or more chelating agents is from about 0.0001 % w/w to about 20% w/w on dry basis and the micellar casein is from about 55% w/w to about 90% w/w on dry basis of the emulsifier composition. In an embodiment, the one or more chelating agents are a calcium-chelating salt. In another embodiment, the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate. In another embodiment, the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof. In another embodiment, the micellar casein is a micellar casein concentrate (MCC), a MCC powder, a micellar casein isolate, or a milk protein isolate. In another embodiment, the emulsifier composition is a powder.

[0008] In a further aspect, the disclosure relates to a whippable or non-whippable emulsion comprising from about from about 0.5 wt.% to about 2 wt.% micellar casein and from about 0.1 wt.% to about 1 .5 wt.% of one or more chelating agents. In an embodiment, the whippable or non-whippable emulsion further comprises: from about 5 wt.% to about 30 wt.% vegetable oil or milkfat; from about 5 wt.% to about 55 wt.% sweetener; from about 0.1 wt.% to about 2 wt.% additional emulsifiers and/or stabilizers; and, from about 9.5 wt.% to about 89.3 wt.% water. In another embodiment, the one or more chelating agents are a calcium-chelating salt. In another embodiment, the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate. In another embodiment, the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof. In another embodiment, the micellar casein is a micellar casein concentrate (MCC), a MCC powder, a micellar casein isolate, or a milk protein isolate. In another embodiment, the vegetable is one or more of rapeseed oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, corn oil, algal oil, fermented oil from bacteria, fermented oil from yeast, fermented oil from mold, vegetal oil, hydrogenated oil, hydrogenated and interesterified oil, blended and interesterified oil, and medium-chain triglyceride (MCT) vegetable oil; and, wherein the milkfat may be milk fat, ghee, anhydrous milk fat, butter oil, or a combination thereof. In another embodiment, the sweetener is a nutritive sweetener or a non-nutritive sweetener. In another embodiment, the nutritive sweetener is one or more of sucrose, lactose, glucose, fructose, corn syrup solids, high-fructose corn syrup, dextrose, maltodextrin, brown sugar, maple syrup, syrups, soluble fibers, insoluble fibers, soluble/insoluble fibers derived from corn, wheat, pea, rice, oat, coconut, barley and/or tapioca, fructo- oligosaccharides, galacto-oligosaccharides, and hydrolyzed cereal flour. In another embodiment, the non-nutritive sweetener is one or more of sucralose, aspartame, saccharin, stevia, monk fruit extract, neotame, advantame, acesulfame potassium, maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, and hydrogenated starch hydrolysates. In another embodiment, the additional emulsifiers are one or more of sugar esters, beeswax, carnauba wax, candelilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, diacetyl tartaric acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sodium stearoyl lactylate, sorbitan monostearate, polyglycol ester, propylene glycol monostearate, and lecithin. In another embodiment, the stabilizers are one or more of alginate, carrageenan, guar gum, cellulose, methyl cellulose, microcrystalline cellulose, carboxymethylcellulose, sorbitol, hydroxypropyl methylcellulose (HPMC), xanthan gum, tara gum, locust bean gum, gellan gum, beet pectin, plant proteins, sodium caseinate, skim milk powder, whole milk powder, partly skimmed milk powder, butter milk powder, modified starch, agar-agar, gelatine, gellan, gum Arabic, kojac, pectin, maltodextrin, and tracaganth. In another embodiment, when the emulsion is whippable it is a topping, icing, or filling. In another embodiment, when the emulsion is non-whippable it is a cooking cream, creamer, heavy cream, or table cream. In another embodiment, the emulsion has a particle size density of from about 0.1 pm to about 100 pm. In another embodiment, there is no visible serum separation, creaming, or flocculation of particles in the emulsion. [0009] Another aspect of the disclosure provides a method of making an emulsifier composition comprising micellar casein and one or more chelating agents, the method comprising: providing a milk; subjecting the milk to microfiltration, wherein a first retentate and a first permeate are formed; discarding the first permeate; adding water to the first retentate forming a first mixture; subjecting the first mixture to diafiltration, wherein a second retentate and a second permeate are formed; discarding the second permeate; adding the one or more chelating agents to the second retentate forming a second mixture; and, drying the second mixture to form a powder. In an embodiment, the one or more chelating agents are from about 0.0001 % w/w to about 20% w/w on dry basis and the micellar casein is from about 55% w/w to about 90% w/w on dry basis of the emulsifier composition. In another embodiment, the milk is skim milk from cow or water buffalo. In another embodiment, water is added to the first retentate to bring the volume back to the volume of the milk. In another embodiment, the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate, and a polyphosphate salt. In another embodiment, the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof. In another embodiment, the chelating agent is added anytime during the process of membrane filtration. In another embodiment, the chelating agent is added to the milk before filtration, during filtration, after filtration (into the retentate), or to the water used for diafiltration processing. In another embodiment, a membrane pore size for the filtration is selected based on the step the chelating agent is added to. In another embodiment, the powder is formed by evaporation and drying the second mixture. In another embodiment, the second mixture is dried using drum drying or spray drying.

[00010] The disclosure provides for other aspects and embodiments that will be apparent in light of the following detailed description and drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

[00011] FIG. 1 is a graph showing particle size distribution (PSD) of Grand America Classic (“GA”) and Vanilla Bettercreme (“VBC”) polysorbate-60 compositions comprising sodium caseinate, micellar casein (“InLeit”), or micellar casein and a chelating agent.

[00012] FIG. 2 is images of various whipped cream Grand America Classic (“GA”) and Vanilla Bettercreme (“VBC”) polysorbate-60 compositions comprising sodium caseinate, micellar casein (“InLeit” or “Leprino”), or micellar casein and a chelating agent. “DKP” is dipotassium phosphate.

[00013] FIG. 3 is a graph showing particle size distribution (PSD) of Gold Label (“GL”) and Grand American Prestige (“GAP”) Sodium stearoyl Lactylate (SSL) compositions comprising sodium caseinate, micellar casein (“ In Leit”), or micellar casein and a chelating agent.

[00014] FIG. 4 is images of various whipped cream Gold Label (“GL”) and Grand American Prestige (“GAP”) SSL compositions comprising sodium caseinate, micellar casein (“In Leit” or “Leprino” or “Idaho”), or micellar casein and a chelating agent.

[00015] FIG. 5 is images of a control emulsion comprising sodium caseinate and a trial emulsion from Lazzaro et al., (2017) Food Hydrocolloids 63:189-200 comprising tri sodium citrate and micellar casein. The trial emulsion produced bigger bubbles that were prone to Ostwald ripening, while the control emulsion produced microbubbles that were stable for a long time.

[00016] FIG. 6 is an image of protein solutions comprising various amounts of tri sodium citrate (TSC) showing the effect of the various amounts of TSC on a 0.5% micellar casein (MC) solution. From left to right is the control (0%), 0.075%, 0.05%, 0.1 %, 0.25%, and 0.5% TSC. As TSC is added, it chelates calcium and solubilizes the micellar structure, resulting in the formation of soluble caseins and a clearer solution.

[00017] FIG. 7 is a graph showing particle size distribution (PSD) of the protein solutions of FIG. 6 comprising 0.5% MC and 0%, 0.075%, 0.05%, 0.1 %, 0.25%, or 0.5% TSC using a zetasizer.

[00018] FIG. 8 is a graph showing particle size distribution (PSD) of a control emulsion composition comprising sodium caseinate and a composition comprising canola oil, micellar casein powder, SSL, methyl cellulose, and TSC.

[00019] FIG. 9 is a graph showing particle size distribution (PSD) of Vanilla Bettercreme (“VBC”) polysorbate-60 compositions comprising sodium caseinate, micellar casein and sodium citrate, or micellar casein and dipotassium phosphate (DKP).

[00020] FIG. 10 is a graph showing particle size distribution (PSD) of compositions comprising sodium caseinate, micellar casein, micellar casein and sodium citrate, and micellar casein and dipotassium phosphate (DKP). The particle size of MCC without chelating agents falls between 70 nm to 1300 nm. After adding trisodium citrate, the particle size of MCC is under 70 nm which is similar to that of sodium caseinate.

[00021] FIG. 11 is a graph showing viscosities of compositions having varying total solids and comprising varying amounts of sodium hexametaphosphate (SHMP) or TSC.

[00022] FIG. 12 is images showing the opacity of compositions comprising varying amounts of either SHMP or TSC.

[00023] FIG. 13 is a graph showing viscosities of milk protein isolate (MPI) in the presence of SHMP or TSC.

[00024] FIG. 14 is a graph showing the particle size distribution of the emulsion shown in Table 12.

[00025] FIG. 15 is a graph showing viscosities of the emulsion shown in TABLE 12.

[00026] FIGS. 16A-J are images of whipped products prepared using the formulas listed in Table 14. FIG. 16A is images of sample A. FIG. 16B is images of sample B. FIG. 16C is images of sample C. FIG. 16D is images of sample D. FIG. 16E is images of sample E. FIG. 16F is images of sample F. FIG. 16G is images of sample G. FIG. 16H is images of sample H. FIG. 161 is images of sample I. FIG. 16J is images of sample J.

[00027] FIG. 17 is a graph of the particle size distribution of samples A-J which are referred to as “Batch A”, “Batch B”, “Batch C”, “Batch D”, “Batch E”, “Batch F”, “Batch G”, “Batch H”, “Batch I”, and “Batch J” in the graph.

DETAILED DESCRIPTION

1. Definitions

[00028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In case of conflict, the present document, including definitions, will control. Preferred methods and materials are described below, although methods and materials similar or equivalent to those described herein can be used in practice or testing of the present invention. All publications, patent applications, patents and other references mentioned herein are incorporated by reference in their entirety. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.

[00029] The terms “comprise(s),” “include(s),” “having,” “has,” “can,” “contain(s),” and variants thereof, as used herein, are intended to be open-ended transitional phrases, terms, or words that do not preclude the possibility of additional acts or structures. The singular forms “a,” “and,” and “the” include plural references unless the context clearly dictates otherwise. The present disclosure also contemplates other embodiments “comprising,” “consisting of,” and “consisting essentially of,” the embodiments or elements presented herein, whether explicitly set forth or not.

[00030] For the recitation of numeric ranges herein, each intervening number there between with the same degree of precision is explicitly contemplated. For example, for the range of 6-9, the numbers 7 and 8 are contemplated in addition to 6 and 9; for the range from 6 to 9, the numbers 7 and 8 are contemplated in addition to 6 and 9; and for the range 6.0-7.0, the number 6.0, 6.1 , 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, and 7.0 are explicitly contemplated.

[00031] The term “about” or “approximately” as used herein as applied to one or more values of interest, refers to a value that is similar to a stated reference value, or within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, such as the limitations of the measurement system. In certain aspects, the term “about” refers to a range of values that fall within 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11 %, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1 %, or less in either direction (greater than or less than) of the stated reference value unless otherwise stated or otherwise evident from the context (except where such number would exceed 100% of a possible value). Alternatively, “about” can mean within 3 or more than 3 standard deviations, per the practice in the art. Alternatively, such as with respect to biological systems or processes, the term “about” can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value.

[00032] Native micellar casein” as used herein, refers to micellar casein derived from cow’s milk that is not synthesized from other forms of casein. [00033] As used herein, “reformed casein” or “processed casein” refer to casein and casein micelles that have been synthesized from acid casein or casein salts. Reformed casein micelles start with acid casein or casein salts that have been chemically treated with a series of inorganic salt solutions and filtration processes that reform the caseinate into a casein micelle.

[00034] As used herein, “sweetener” refers to an ingredient and/or a mixture of ingredients that imparts sweetness to a final product.

[00035] Unless otherwise defined herein, scientific and technical terms used in connection with the present disclosure shall have the meanings that are commonly understood by those of ordinary skill in the art. For example, any nomenclatures used in connection with, and techniques of, food science, microbiology, biochemistry, and chemistry described herein are those that are well known and commonly used in the art. The meaning and scope of the terms should be clear; in the event however of any latent ambiguity, definitions provided herein take precedent over any dictionary or extrinsic definition. Further, unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular.

2. Emulsifier Composition

[00036] Provided herein are emulsifier compositions for emulsifying and stabilizing whippable and non-whippable food products. In some embodiments, the emulsifier composition may comprise micellar casein and one or more chelating agents. The emulsifier compositions may comprise one or more chelating agents and can range from 0.0001 % w/w to 20% w/w on dry basis of the finished product. The emulsifier composition may be a powder or a liquid. a. Micellar Casein

[00037] Micellar casein may be derived from cow’s milk, such as whole milk (e.g., milk with about 3.5% milkfat), reduced-fat milk (e.g., milk with about 2% milkfat), low-fat milk (e.g., milk with about 1 % milkfat), and fat-free milk (e.g., milk with about 0.8 wt.% or less milkfat). The micellar casein may be separated from the other components of the milk to produce a micellar casein that is purified to from about 80 wt.% to about 99 wt.% on a dry basis. For example, the micellar casein may be purified to from about 80 wt.%, about 83 wt.%, about 86 wt.%, about 89 wt.%, about 91 wt.%, about 92 wt.%, about 93 wt.%, or about 99 wt.% on a dry basis.

[00038] The micellar casein may be a micellar casein concentrate (MCC), a MCC powder, a micellar casein isolate, or a milk protein isolate. b. Chelating Agents

[00039] One or more chelating agents are useful in the emulsifier compositions disclosed herein. The one or more chelating agents may be a calcium-chelating salt, such as any sodium or potassium or calcium salts of citrate, phosphate, carbonate, not limited to sodium polyphosphates, orthophosphate, pyrophosphate, hexametaphosphate, polyphosphate salts, monophosphate salts, diphosphate salts, triphosphate salts, monocarbonates, dicarbonates, bicarbonates, or a combination thereof. The chelating agents remove calcium and inorganic phosphate from the casein micelles to produce demineralized casein. In an embodiment, the one or more chelating agents may be sodium citrate, sodium hexametaphosphate (SHMP), or a combination thereof. For example, sodium citrate may be used when a whippable or non- whippable emulsion has a total solids content that is less than 50%, less than 45%, less than 40%, less than 35%, less than 30%, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5%. Sodium citrate may be used when a whippable or non-whippable emulsion has a total solids content that is from about 0% to about 50%. SHMP may be used when a whippable or non-whippable emulsion has a total solids content that is greater than 90%, greater than 85%, greater than 80%, greater than 75%, greater than 70%, greater than 65%, greater than 60%, greater than 55%, greater than 50%, greater than 45%, greater than 40%, greater than 35%, greater than 30%, greater than 25%, greater than 20%, greater than 15%, greater than 10%, greater than 5%, or greater than 0%. SHMP may be used when a whippable or non-whippable emulsion has a total solids content that is from about 0% to about 90%.

3. Whippable and Non-Whippable Emulsions

[00040] Provided herein are whippable and non-whippable emulsions that comprise the emulsifier composition described herein. The whippable and non-whippable emulsions may also comprise vegetable oil or milkfat, sweeteners, additional emulsifiers and/or stabilizers, and water. The whippable and non-whippable emulsions may be oil-in-water emulsions. When the emulsion is whippable it may be a topping, icing, filling, or the like. When the emulsion is non- whippable it may be a cooking cream, creamer, heavy cream, or table cream.

[00041] The whippable and non-whippable emulsions described herein may have a particle size density of from about 0.1 pm to about 100 pm. There is no visible serum separation, creaming, or flocculation of particles in the whippable and non-whippable emulsions described herein.

[00042] The whippable and non-whippable emulsions may comprise from about from about 0.5 wt.% to about 2.0 wt.%, about 1 .5 wt.% to about 2.0 wt.%, about 1 .5 wt.% to about 2.0 wt.%, about 0.5 wt.% to about 1 .5 wt.%, or about 0.5 wt.% to about 1 .0 wt.% of the micellar casein. The whippable and non-whippable emulsions may comprise from about 0.1 wt.% to about 1 .5 wt.%, about 0.5 wt.% to about 1 .5 wt.%, about 1 .0 wt.% to about 1 .5 wt.%, about 0.1 wt.% to about 1 .0 wt.%, or about 0.1 wt.% to about 0.5 wt.% of the one or more chelating agents.

[00043] The micellar casein may replace a portion of or all of other casein-derived ingredients in the whippable and non-whippable emulsions. For example, the micellar casein may replace about 10 wt.%, 20 wt.%, 30 wt.%, 40 wt.%, 50 wt.%, 60 wt.%, 70 wt.%, 80 wt.%, 90 wt.%, or 100 wt.% of a casein salt (e.g., calcium caseinate, sodium caseinate, etc.) in the whippable and non-whippable emulsions. They may also replace “reformed” casein micelles. Like many complex proteins that have been denatured, reformed casein micelles have significant structural and chemical differences from native micellar casein.

[00044] When the micellar casein replaces all the casein salts (i.e., replace 100% of the casein salts) it may be said that the casein compounds in the whippable and non-whippable emulsions consist essentially of micellar casein and contains substantially no casein salts including sodium caseinate and calcium caseinate. However, the whippable and non-whippable emulsions may contain other ingredients that act as emulsifiers, whiteners, protein sources, flavoring agents, and stabilization agents, among other functions.

[00045] In many instances, less micellar casein is needed than casein salt to create stable whippable and non-whippable emulsions. For example, about 95 wt.%, about 90 wt.%, about 85 wt.%, about 80 wt.%, about 75 wt.%, about 70 wt.%, about 65 wt.%, about 60 wt.%, about 55 wt.%, or about 50 wt.% of micellar casein is needed to provide an equivalent degree of stability to the whippable and non-whippable emulsions as 100 wt.% of a casein salt. In other examples where increased amounts of proteins in the whippable and non-whippable emulsions are desired, the micellar casein may replace the casein salts in a 1 :1 weight ratio, or even greater than a 1 :1 weight ratio of micellar casein to casein salts. The reduction in the amount of micellar casein needed to replace casein salts and other protein-containing ingredients permits adjustment both up and down of the total amount of protein in the whippable and non-whippable emulsions. For example, replacing casein salts with less micellar casein may result in a lower total weight percentage of protein in the whippable and non-whippable emulsions. Alternatively, replacing the casein salts with more micellar casein may result in a higher total weight percentage of protein in the whippable and non-whippable emulsions.

[00046] The whippable and non-whippable emulsions may include a fat or oil to give the composition a creamy mouthfeel and create finely emulsified particles in an aqueous mixture that scatter light to create a milky white color. The whippable and non-whippable emulsions may comprise from about 5 wt.% to about 30 wt.% of vegetable oil or milkfat. For example, the whippable and non-whippable emulsions may comprise from about 10 wt.% to about 30 wt.%, about 15 wt.% to about 30 wt.%, about 20 wt.% to about 30 wt.%, about 25 wt.% to about 30 wt.%, about 5 wt.% to about 25 wt.%, about 5 wt.% to about 20 wt.%, about 5 wt.% to about 15 wt.%, or about 5 wt.% to about 10 wt.% of vegetable oil or milkfat. The vegetable may be one or more of canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, olive oil, peanut oil, sesame oil, and com oil. The vegetable oils may be unhydrogenated, partially hydrogenated, or fully hydrogenated. In some instances, the whippable and non-whippable emulsions may include an animal fat, such as a dairy fat or milkfat. Exemplary sources of dairy fat may include the milk from which the micellar casein is derived.

[00047] The whippable and non-whippable emulsions may comprise from about 5 wt.% to about 55 wt.% of a sweetener. For example, the whippable and non-whippable emulsions may comprise from about 10 wt.% to about 55 wt.%, about 15 wt.% to about 55 wt.%, about 20 wt.% to about 55 wt.%, about 25 wt.% to about 55 wt.%, about 30 wt.% to about 55 wt.%, about 35 wt.% to about 55 wt.%, about 40 wt.% to about 55 wt.%, about 45 wt.% to about 55 wt.%, about 50 wt.% to about 55 wt.%, about 5 wt.% to about 50 wt.%, about 5 wt.% to about 45 wt.%, about 5 wt.% to about 40 wt.%, about 5 wt.% to about 35 wt.%, about 5 wt.% to about 30 wt.%, about 5 wt.% to about 25 wt.%, about 5 wt.% to about 20 wt.%, about 5 wt.% to about 15 wt.%, or about 5 wt.% to about 10 wt.% of a sweetener. The sweetener may be a nutritive sweetener or a non-nutritive sweetener. The nutritive sweetener may be one or more of sucrose, lactose, glucose, fructose, corn syrup solids, high-fructose corn syrup, dextrose, maltodextrin, brown sugar, and maple syrup. The non-nutritive sweetener may be one or more of sucralose, aspartame, saccharin, stevia, monk fruit extract, neotame, advantame, and acesulfame potassium. [00048] The whippable and non-whippable emulsions may comprise from about 0.1 wt.% to about 2.0 wt.% additional emulsifiers and/or stabilizers. For example, the whippable and non- whippable emulsions may comprise from about 0.5 wt.% to about 2.0 wt.%, about 1.0 wt.% to about 2.0 wt.%, 1.5 wt.% to about 2.0 wt.%, 0.1 wt.% to about 1.5 wt.%, 0.1 wt.% to about 1 .0 wt.%, or 0.1 wt.% to about 0.5 wt.% of additional emulsifiers and/or stabilizers. The additional emulsifiers may be one or more of sugar esters, beeswax, carnauba wax, candelilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, diacetyl tartaric acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sodium stearoyl lactylate, sorbitan monostearate, polyglycol ester, propylene glycol monostearate, and lecithin. The stabilizers may be one or more of alginate, carrageenan, guar gum, cellulose; e.g., methyl cellulose, microcrystalline cellulose, carboxymethylcellulose, sorbitol, hydroxypropyl methylcellulose (HPMC), xanthan gum, tara gum, locust bean gum, gellan gum, beet pectin, plant proteins, sodium caseinate, skim milk powder, whole milk powder, partly skimmed milk powder, butter milk powder, modified starch; agar-agar; gelatine; gellan (e.g., high acyl, low acyl); gum Arabic; kojac; pectin; maltodextrin; tracaganth; or a combination thereof.

[00049] A stabilizer may maintain a degree of homogeneity in the emulsions. In some embodiments, the stabilizer may act as an emulsifier that complements the micellar casein. When they help stabilize the finely emulsified fat and/or oil globules that scatter light in the emulsions, they may also function as a whitener.

[00050] The whippable and non-whippable emulsions may comprise from about 9.5 wt.% to about 89.3 wt.% water. For example, the whippable and non-whippable emulsions may comprise from about 9 wt.% to about 90 wt.%, about 10 wt.% to about 90 wt.%, about 20 wt.% to about 90 wt.%, about 30 wt.% to about 90 wt.%, about 40 wt.% to about 90 wt.%, about 50 wt.% to about 90 wt.%, about 60 wt.% to about 90 wt.%, about 70 wt.% to about 90 wt.%, about 80 wt.% to about 90 wt.%, about 9 wt.% to about 80 wt.%, about 9 wt.% to about 70 wt.%, about 9 wt.% to about 60 wt.%, about 9 wt.% to about 50 wt.%, about 9 wt.% to about 40 wt.%, about 9 wt.% to about 30 wt.%, about 9 wt.% to about 20 wt.%, or about 9 wt.% to about 10 wt.% water.

4. Methods of Making an Emulsifier Composition [00051] Provided herein are methods of making an emulsifier composition as described herein. The methods may include providing a milk; subjecting the milk to microfiltration, wherein a first retentate and a first permeate are formed; discarding the first permeate; adding water to the first retentate forming a first mixture; subjecting the first mixture to diafiltration, wherein a second retentate and a second permeate are formed; discarding the second permeate; and repeat steps of addition of water if needed, and, drying the second retentate mixture to form a powder. During this manufacturing process chelating agent can be added to the system at any stage of the process of membrane filtration; namely to the skim milk before filtration, or during filtration or after filtration (into the retentate) or to the water used for diafiltration processing.

[00052] The milk may be cow s milk, such as whole milk (e.g., milk with about 3.5% milkfat), reduced-fat milk (e.g., milk with about 2% milkfat), low-fat milk (e.g., milk with about 1% milkfat), and fat-free milk (e.g., milk with about 0.8 wt.% or less milkfat). Water may be added to the bring the volume back to that of the starting material. This process is called diafiltration. Diafiltration can proceed one to three depending on the casein to whey protein requirement of the finished product. The second retentate may be evaporated and dried to get the powder. If the chelating agent is added prior to microfiltration, there will be loss of caseins through the filtrate. Once the chelating agent is added, the preferred filtration process is ultrafiltration.

5. Examples

[00053] The foregoing may be better understood by reference to the following examples, which are presented for purposes of illustration and are not intended to limit the scope of the invention. The present disclosure has multiple aspects and embodiments, illustrated by the appended non-limiting examples.

Example 1

Whippable Polysorbate-60 Topping Reformulation

[00054] The replacement of sodium caseinate with micellar casein and a chelating agent (sodium citrate) was tested in Grand America Classic (“GA”) and Vanilla Bettercreme (“VBC”), 0.75% and 1.25% caseinate in each. Table 1 shows that there was a slight increase in whip time for compositions with micellar casein, but a similar stability on cake as compared to compositions with sodium caseinate.

Table 1. Composition Parameters

[00055] The chelating salt helps micellar casein have a similar particle size distribution (PSD) to compositions comprising sodium caseinate (Table 2 and FIG. 1).

Table 2. Particle Size Distribution of Samples

Example 2

Whippable SSL Topping Reformulation

[00056] The replacement of sodium caseinate with micellar casein and a chelating agent (sodium citrate) was tested in Gold Label (“GL”) and Grand American Prestige (“GAP”), both contain 0.6% caseinate. Table 3 shows that there was an increased whip time and reduced rosette time for GL compositions with micellar casein, but a similar stability on cake as compared to compositions with sodium caseinate.

Table 3. GL and GAP Composition Parameters

[00057] The micellar casein without chelating salts form monodisperse PSD while with chelating salts, the PSD splits into bimodal (Table 4 and FIG. 3).

Table 4. Particle Size Distribution of Samples

Example 3

Function of a Known Micellar Casein and Chelating Agent Composition

[00058] Lazzaro et al., (2017) Food Hydrocolloids 63:189-200 disrupted casein micellar structure with tri sodium citrate (TSC) and concluded that the smaller caseins had better emulsifying capacity and similar surface activity according to interfacial studies. The state of aggregation of the caseins was thus the main factor that controlled their emulsifying capacity. However, the emulsions formed with these smaller aggregates were less stable against creaming and flocculation, but still resisted coalescence under our storage conditions (21 days at 50 °C). The differences in instability were attributed to the nature of the non-adsorbed CAs and storage conditions.

[00059] The emulsion compositions in Table 5 were prepared. The trial emulsion mimics Lazzaro’s emulsion.

Table 5.

[00060] The resultant PSD of the trial and control emulsions were similar, indicating that the emulsions have similar colloidal properties (Table 6). However, when the emulsions were further investigated for functional properties, the emulsions behaved differently. For example, foam stability of the control emulsion was much higher than that of the trial emulsion. Both samples were whipped using a similar whipping apparatus at similar conditions. Both emulsions produced similar foams, but the texture of the foam was different. The trial emulsion produced bigger bubbles that were prone to Ostwald ripening, while the control emulsion produced microbubbles that are stable for a long time (FIG. 5). Further, the foaming functionality was investigated using a foam analyzer for proteins. 0.25% of the protein solutions were foamed under set conditions, and the decay time of the foam will be investigated.

Example 4

Improved Micellar Casein and Chelating Agent Composition

[00061] Various levels of TSC (0.075%, 0.05%, 0.1 %, 0.25%, and 0.5%) were added to 0.5% micellar casein concentrate (MCC) solution and PSD was evaluated using Dynamic Light Scattering (DLS). The zeta potential of the solution was also measured. As TSC was added, it chelates calcium and solubilizes the micellar structure, resulting in the formation of soluble caseins and thus a clearer solution (FIG. 6).

[00062] FIG. 7 shows that the PSD values decrease to mean D4,3 of 10 nm for 0.1 % and 0.5% of TSC. The addition of 0.075% and 0.05% resulted in higher PSD. While 0.1 % resulted in the lowest PSD and concentrations. Greater than 0.25% resulted in bigger particles which indicated that an optimum level of TSC is required to get chelation and any additional concentrations will lead to charge neutralization and secondary aggregation of protein particles.

[00063] Addition of dipotassium phosphate (DKP) did not result in successful chelation of calcium, which may be due to the fact that buffering activity of trisodium citrate is between pH 6- 7 which is close to the pH of food emulsions while DKP exhibits good buffering between pH 6.5- 7.5.

[00064] From the initial screening, it was concluded that although MCC with TSC provides better emulsifying capacity and similar surface activity like monomeric caseins the emulsions formed with these smaller aggregates showed inferior foaming and whipping functionality.

Example 5

Increased Stability with Combination of Chelating Agents and Emulsifiers

[00065] When sodium stearoyl lactylate (SSL) and methyl cellulose were used in conjunction with TSC, an increased stability of emulsion with improved whipping functionality was observed. Table 7 shows the composition comprising SSL, methyl cellulose, and TSC. Table 8 and FIG.

8 show PSD results.

Table 7.

Table 8.

[00066] The PSD data for the control samples with monomeric caseins and trials were similar. There was no visible serum separation, creaming, or flocculation of particles in either of the emulsions. The product exhibited similar whipping time and overrun as the control.

[00067] Polysorbate 60 and mono and diglycerides were also analyzed instead of SSL. The formula is shown in Table 9 and the PSD is shown in FIG. 9. Table 10 shows that the trial composition comprising MCC and polysorbate 60 and mono and diglycerides produced similar results as the control composition comprising sodium caseinate.

Table 9. WATER To make up to 100%

100.000

Table 10.

[00068] In another embodiment, SSL and emulsifiers like mono and diglycerides, polysorbates and stabilizers were mixed together (Table 11). An improved functionality was observed for this composition. The bench time (rosette time; that helps in cake decoration and subsequent display) of this topping was significantly enhanced compared to the composition comprising SSL and methyl cellulose.

Table 11.

Component Quantity [%]

Hydrogenated Palm Kernel Oil 20

Sugar 25 :

Micellar Casein Powder 0.60

Tsc 0.1

Cellulose Ethers 0.40

Polysorbate 60 0.25 i

Sodium Stearoyl Lactylate 0.20

Mono & Diglycerides 0.20 |

Polysorbate 80 0.03

Gum Xanthan 0.06 ;

Water To make up to 100 i

Total 100.00 [00069] PSD for Grand American whipped topping is given in FIG. 9 and indicates that PSD and span is similar to a dispersion prepared using sodium caseinate.

[00070] The PSD data for the control samples with monomeric caseins and trials were similar. There was no visible serum separation, creaming, or flocculation of particles in either of the emulsions. The product exhibited similar whipping time and overrun as the control.

Example 6

Comparison Between Long Chain SHMP and TSC

[00071] This project aimed to replace expensive protein ingredients such as sodium caseinate (NaCas) with cheaper options like micellar caseins or milk protein isolate. Herein, trisodium citrate (TSC) was used to chelate calcium from micellar caseins, thus making monomeric caseins.

[00072] NaCas was successfully replaced in products with a low total solids (TS) content of about 50%. When the water content was reduced (TS greater than 50%), TSC made the emulsions extremely viscous, making them impossible to process. Thus, sodium caseinate could not be replaced in high TS emulsions with micellar casein (FIG. 11). However, when long chain sodium hexametaphosphate (SHMP) was used in products with a high TS, the viscosity of the system decreased drastically, making it easy to process.

[00073] Additionally, the rate/efficiency of chelation is much better when SHMP was used. As calcium is removed from within micelles, it loses its structure and forms monomeric caseins. The reduction in light scattering (opacity) indicates that particle size is reduced to form nanoparticles that can hardly scatter the light (light can scatter when particle size is equal to or above the wavelength of light; 400-500 nm). A translucent sample indicates that the particles are monomeric. FIG. 12 shows that the efficiency of SHMP as a chelator is much greater than TSC since SHMP produced more translucent samples than TSC.

Example 7

Milk Protein Isolate in Whipped Product Applications

[00074] Regarding milk protein isolate (MPI), the higher viscosity of MPI makes processing MPI difficult. At the same concentrations, MPI is more viscous than MC. The addition of TSC makes the process more difficult, whereas the addition of SHMP results in a solution with a viscosity comparable to MC (FIG. 13).

Table 12.

Component

MB OIL PALM KERNEL HYD HB-112 100086847 (BULK) 30

GRANULATED SUGAR 23

MPI 90 or Micellar casein 2 sodium hexametaphosphate 0.1

POLYSORBATE 60, Sodium stearoyl lactylate 0.5

Stabilizer 1

Water To make up to 100

Total 100.00

[00075] The TS of this formulation is over 50% and the product has similar functionality like control. The particle size distribution of the emulsion shown in FIG. 14 and Table 13. Viscosity of the emulsion is shown in FIG. 15.

Table 13.

[00076] Dairy processors are doing many additional unit operations like CO2 injection/acidification or chelation to remove calcium from the micellar casein. That increases cost and lengthens the processing time. This in turn reduces calcium content in products which is beneficial for the bone and tooth health. [00077] Some processors need to reduce calcium to meet supplier demand for low calcium powder. Limiting viscosity of MC/MPI is one of the issues dairy processors faces when manufacturing these ingredients. Usually, these products are concentrated to 20-23% before spray drying. It requires a lot of energy to remove the remaining water, making the process low efficiency. Adding long chain SHMP reduces the overall viscosity of the system, enabling further concentration and increasing the energy efficiency of the entire process.

[00078] Sodium caseinate contains around 1.14%- 1.65% sodium and 0.04%-0.1 % calcium dependent on the process of making it. The majority of sodium comes from the process of making sodium caseinate. For adults the Recommended Dietary Allowances for Calcium is 1 ,300 mg. Limiting sodium intake is especially important for subjects with high blood pressure (e.g., hypertension). High blood pressure increases your risk of heart disease and stroke.

Nearly 9 in 10 US children eat more sodium than recommended and about 1 in 9 children have raised blood pressure. Lowering sodium in children’s diets can help lower blood pressure and may prevent heart disease later in life.

[00079] MPI and MCC retain the colloidal calcium content of the milk and are good for bone health. Their calcium content ranges from 2% -2.5%, while their sodium content is remarkably low (under 0.41 %) which results in a cleaner taste. 100 g of whipped product provides around 40 g Calcium, assuming protein content is 2% and the calcium content of the powder is 2%.

Example 8

Whipped Product Applications

[00080] The following example employes various types of fats, various fat levels, different types of emulsifier/stabilizers, different type of milk protein, different chelators (Table 14).

Table 14.

A B C D E F G H I J

Component

[%] [%] [%] [%] [%] [%] [%] [%] [%] [%]

100 100 100 100 100 100 100 100 100 100

[00081] All the samples showed firm foam structure after whipping. The whipped cream samples looked smooth with small and uniform air bubbles, indicating that it had excellent stability except for sample C. Sample C appeared to be slightly watery/runny with a coarse texture. The samples were dispensed to understand the functionality.

[00082] Table 15 shows information from functionality studies conducted using the whippable emulsions prepared using the formulas listed in Table 14.

Table 15.

Sample

Property A B C D E F G H I J

*EEE indicates that the viscosity was too high to determine.

[00083] Additionally whipped products were analyzed for serum loss. This was correlated with the emulsifying stability of the emulsion and the strength of the foam structure. A preweighed amount of whipped product was put in a funnel lined with cheese cloth. This was then kept upright inside an airtight container undisturbed over the counter, at room temperature (e.g., from about 65°F to about 72 °F), for 24 hours. The serum was collected, weighed and reported in the Table 15.

[00084] However, Sample B and Sample C showed slight serum separation (FIG. 16B and FIG. 16C). Additionally, Sample C shows a weak foam structure with the highest penetrometer reading at time 0 and 60 minutes; 44.5 and 48.5 respectively (FIG. 16C). Meanwhile Sample B did not show a weak foam structure during piping while it shows a more “fluid” like foam with a high penetrometer reading of 43.5 after 60 minutes of whipping (FIG. 16B). The particle size of the samples is shown in FIG. 17. Most of the samples showed monomodal distribution indicating better emulsion stability over the storage period.

[00085] The values of D10, D50, D90 with mean particle size (D43) are shown in Table 16. The D43 of the samples indicates a narrower particle size which in turn indicates good stability of the emulsion. The higher the D43, the more chances of particle coalescence.

Table 16.

Dx (10) Dx (50) Dx (90) D [4,3]

Sample Name (pm) (pm) (pm) (pm) D [3,2] (pm) Batch A (i.e. Sample A) 0.0737 0.245 0.669 1.22 0.161 Batch B (i.e. Sample B) 0.0968 0.304 0.853 2.05 0.208 Batch C (i.e. Sample C) 0.0545 0.214 0.641 0.550 0.124 Batch D (i.e. Sample D) 0.0430 0.184 0.592 0.268 0.102 Batch E (i.e. Sample E) 0.116 0.326 0.759 0.436 0.236 Batch F (i.e. Sample F) 0.114 0.333 0.835 0.731 0.237 Batch G (i.e. Sample G) 0.133 0.359 0.836 0.710 0.267 Batch H (i.e. Sample H) 0.0634 0.236 0.677 0.540 0.141 Batch I (i.e. Sample I) 0.108 0.318 0.791 0.657 0.226 Batch J (i.e. Sample J) 0.140 0.373 0.845 0.943 0.280 ***

[00086] The foregoing description of the specific aspects will so fully reveal the general nature of the invention that others can, by applying knowledge within the skill of the art, readily modify and/or adapt for various applications such specific aspects, without undue experimentation, without departing from the general concept of the present disclosure.

Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed aspects, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance.

[00087] The breadth and scope of the present disclosure should not be limited by any of the above-described exemplary aspects, but should be defined only in accordance with the following claims and their equivalents.

[00088] All publications, patents, patent applications, and/or other documents cited in this application are incorporated by reference in their entirety for all purposes to the same extent as if each individual publication, patent, patent application, and/or other document were individually indicated to be incorporated by reference for all purposes.

[00089] For reasons of completeness, various aspects of the invention are set out in the following numbered clauses:

[00090] Clause 1 . An emulsifier composition comprising micellar casein and one or more chelating agents, wherein the one or more chelating agents is from about 0.0001 % w/w to about 20% w/w on dry basis and the micellar casein is from about 55% w/w to about 90% w/w on dry basis of the emulsifier composition.

[00091] Clause 2. The emulsifier composition of clause 1 , wherein the one or more chelating agents are a calcium-chelating salt.

[00092] Clause 3. The emulsifier composition of clause 1 , wherein the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate. [00093] Clause 4. The emulsifier composition of clause 1 , wherein the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof.

[00094] Clause 5. The emulsifier composition of any one of clauses 1-4, wherein the micellar casein is a micellar casein concentrate (MCC), a MCC powder, a micellar casein isolate, or a milk protein isolate.

[00095] Clause 6. The emulsifier composition of any one of clauses 1-5, wherein the emulsifier composition is a powder.

[00096] Clause 7. A whippable or non-whippable emulsion comprising from about from about 0.5 wt.% to about 2 wt.% micellar casein and from about 0.1 wt.% to about 1 .5 wt.% of one or more chelating agents.

[00097] Clause 8. The whippable or non-whippable emulsion of clause 7, further comprising: from about 5 wt.% to about 30 wt.% vegetable oil or milkfat; from about 5 wt.% to about 55 wt.% sweetener; from about 0.1 wt.% to about 2 wt.% additional emulsifiers and/or stabilizers; and, from about 9.5 wt.% to about 89.3 wt.% water.

[00098] Clause 9. The whippable or non-whippable emulsion of clause 7 or clause 8, wherein the one or more chelating agents are a calcium-chelating salt.

[00099] Clause 10. The whippable or non-whippable emulsion of clause 7 or clause 8, wherein the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate.

[000100] Clause 11 . The whippable or non-whippable emulsion of clause 7 or clause 8, wherein the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof.

[000101] Clause 12. The whippable or non-whippable emulsion of any one of clauses 7-11 , wherein the micellar casein is a micellar casein concentrate (MCC), a MCC powder, a micellar casein isolate, or a milk protein isolate.

[000102] Clause 13. The whippable or non-whippable emulsion of any one of clauses 8-12, wherein the vegetable is one or more of rapeseed oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, corn oil, algal oil, fermented oil from bacteria, fermented oil from yeast, fermented oil from mold, vegetal oil, hydrogenated oil, hydrogenated and interesterified oil, blended and interesterified oil, and medium-chain triglyceride (MCT) vegetable oil; and, wherein the milkfat may be milk fat, ghee, anhydrous milk fat, butter oil, or a combination thereof.

[000103] Clause 14. The whippable or non-whippable emulsion of any one of clauses 8-13, wherein the sweetener is a nutritive sweetener or a non-nutritive sweetener.

[000104] Clause 15. The whippable or non-whippable emulsion of clause 14, wherein the nutritive sweetener is one or more of sucrose, lactose, glucose, fructose, corn syrup solids, high-fructose corn syrup, dextrose, maltodextrin, brown sugar, maple syrup, syrups, soluble fibers, insoluble fibers, soluble/insoluble fibers derived from corn, wheat, pea, rice, oat, coconut, barley and/or tapioca, fructo- oligosaccharides, galacto-oligosaccharides, and hydrolyzed cereal flour.

[000105] Clause 16. The whippable or non-whippable emulsion of clause 14, wherein the non-nutritive sweetener is one or more of sucralose, aspartame, saccharin, stevia, monk fruit extract, neotame, advantame, acesulfame potassium, maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, and hydrogenated starch hydrolysates.

[000106] Clause 17. The whippable or non-whippable emulsion of any one of clauses 8-16, wherein the additional emulsifiers are one or more of sugar esters, beeswax, carnauba wax, candelilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, diacetyl tartaric acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sodium stearoyl lactylate, sorbitan monostearate, polyglycol ester, propylene glycol monostearate, and lecithin.

[000107] Clause 18. The whippable or non-whippable emulsion of any one of clauses 8-17, wherein the stabilizers are one or more of alginate, carrageenan, guar gum, cellulose, methyl cellulose, microcrystalline cellulose, carboxymethylcellulose, sorbitol, hydroxypropyl methylcellulose (HPMC), xanthan gum, tara gum, locust bean gum, gellan gum, beet pectin, plant proteins, sodium caseinate, skim milk powder, whole milk powder, partly skimmed milk powder, butter milk powder, modified starch, agar-agar, gelatine, gellan, gum Arabic, kojac, pectin, maltodextrin, and tracaganth. [000108] Clause 19. The whippable or non-whippable emulsion of any one of clauses 7-18, wherein when the emulsion is whippable it is a topping, icing, or filling.

[000109] Clause 20. The whippable or non-whippable emulsion of any one of clauses 7-18, wherein when the emulsion is non-whippable it is a cooking cream, creamer, heavy cream, or table cream.

[000110] Clause 21 . The whippable or non-whippable emulsion of any one of clauses 7-20, wherein the emulsion has a particle size density of from about 0.1 pm to about 100 pm.

[000111] Clause 22. The whippable or non-whippable emulsion of any one of clauses 7-21 , wherein there is no visible serum separation, creaming, or flocculation of particles in the emulsion.

[000112] Clause 23. A method of making an emulsifier composition comprising micellar casein and one or more chelating agents, the method comprising: providing a milk; subjecting the milk to microfiltration, wherein a first retentate and a first permeate are formed; discarding the first permeate; adding water to the first retentate forming a first mixture; subjecting the first mixture to diafiltration, wherein a second retentate and a second permeate are formed; discarding the second permeate; adding the one or more chelating agents to the second retentate forming a second mixture; and, drying the second mixture to form a powder.

[000113] Clause 24. The method of clause 23, wherein the one or more chelating agents are from about 0.0001 % w/w to about 20% w/w on dry basis and the micellar casein is from about 55% w/w to about 90% w/w on dry basis of the emulsifier composition.

[000114] Clause 25. The method of clause 23 or clause 24, wherein the milk is skim milk from cow or water buffalo.

[000115] Clause 26. The method of any one of clauses 23-25, wherein water is added to the first retentate to bring the volume back to the volume of the milk.

[000116] Clause 27. The method of any one of clauses 23-26, wherein the one or more chelating agents are selected from the group consisting of sodium, potassium, or calcium salts of citrate, phosphate, or carbonate, and a polyphosphate salt. [000117] Clause 28. The method of any one of clauses 23-27, wherein the one or more chelating agents are sodium citrate, sodium hexametaphosphate, or a combination thereof.

[000118] Clause 29. The method of any one of clauses 23-28, wherein the chelating agent is added anytime during the process of membrane filtration.

[000119] Clause 30. The method of any one of clauses 23-29, wherein the chelating agent is added to the milk before filtration, during filtration, after filtration (into the retentate), or to the water used for diafiltration processing.

[000120] Clause 31 . The method of any one of clauses 23-30, wherein a membrane pore size for the filtration is selected based on the step the chelating agent is added to.

[000121] Clause 32. The method of any one of clauses 23-31 , wherein the powder is formed by evaporation and drying the second mixture.

[000122] Clause 33. The method of any one of clauses 23-32, wherein the second mixture is dried using drum drying or spray drying.