|Mulvaney, S - PROF/FOOD SCI/CORNELL U|
|Bahar, S - FOOD SCI DEPT.CORNELL,NY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 18, 2005
Publication Date: May 1, 2006
Citation: Onwulata, C.I., Tomasula, P.M., Mulvaney, S.J., Bahar, S. 2005. Texturized whey protein (twp) applications. International Whey Conf. (IWC 2005). Book Chapter. "The Wonders of Whey:Catch the Power" p221-234. Technical Abstract: Cheese whey, once considered 'waste' from cheese making, is now a highly sought after commodity with a significant share of the dairy ingredients market. Through innovations in technology and food science, cheese whey has evolved into an income producing ingredient for the dairy industry. Fortifying with whey proteins improves nutrition and consumer appeal to foods such as snacks, cereals, confectionery, beverages and meats. The nutritional profile of whey proteins coupled with their excellent functional properties was the impetus for our research effort to develop whey-based products containing increased amounts of whey protein. Currently, puffed snacks on the market contain less than 3% protein and gummy-bear-type candies contain none. We have created a puffed snack product that has up to 35% whey protein and a gummy-bear-type candy containing up to 5% whey protein. This was achieved by developing new processes based on extrusion to modify the whey proteins. Extrusion changes whey protein structure from a globular to a stretched fiber-like structure through shear.