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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS Title: Functional Foods Containing Whey Proteins

Authors
item Onwulata, Charles
item Faryabi, B. - CORNELL UNIVERSITY
item Mohr, S. - CORNELL UNIVERSITY
item Mulvaney, Steven - CORNELL UNIVERSITY

Submitted to: Whey Processing, Functionality and Health Benefits
Publication Type: Book / Chapter
Publication Acceptance Date: April 20, 2007
Publication Date: July 28, 2008
Citation: Onwulata,C.I., Faryabi,B., Mohr,S., Mulvaney,S.J. 2008. Functional Foods Containing Whey Proteins. In: Onwulata,C.I., Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p. 213-226.

Technical Abstract: Whey proteins, modified whey proteins, and whey components are useful as nutrients or supplements for health maintenance. Extrusion modified whey proteins can easily fit into new products such as beverages, confectionery items (e.g., candies), convenience foods, desserts, baked goods, sauces, and infant foods. With texturized whey proteins, manufacturers are formulating high-protein snacks with unique textures. Improved functional property imparted by texturized whey protein isolate permitted its inclusion at 5 wt% in gummy bear candies, boosting its nutrient profile.

Last Modified: 4/23/2014
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