36-2 |
Whey applications as ingredients |
M. E. MANGINO, Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Rd., Columbus, OH 43210 Whey can be used in food products in a variety of forms. Dried whey is one of the least expensive sources of solids that can be used in food. Dried whey can contribute a slight dairy of fermented flavor and serves as a source of reducing sugars. The protein content is very low and little functionality can be expected. The majority of whey used in food applications is in the form of whey protein concentrates (WPC). WPC 34 with 34% solids can be used in a number of applications to replace nonfat dried milk. The protein is all whey rather than mostly casein and is not as functional when thermal stability is required. It is capable of forming gels and is good at emulsification and foaming. It finds many applications in dried mixes, in fillings and in sauces. There has been an explosive increase in WPC products that contain 80% or more protein. Initially the main use of these ingredients was in applications that required high gel strength. They are also functional in sterile nutritional products where they function well as emulsifiers and help to retard long-term gravitational creaming. The amount that can be included in these applications is limited by their lack of heat stability. A large percentage of these products are utilized in powdered nutritional products. Their excellent amino acid profile and fairly bland flavors make them ideal for such applications. Whey protein isolates contain at least 90% protein and can be produced either by ion exchange or by a combination of microfiltration and diafiltration. These products are extremely low in lipid and are very clear in solution. Some of them are stable to pasteurization at low pH. Their main application is in fluid nutritional beverages.
Session 36, Whey products and lactose: Properties and applications
|