Submitted to: Food Technology
Publication Type: Trade journal
Publication Acceptance Date: 6/4/2004
Publication Date: 7/6/2004
Citation: Onwulata, C.I., Tomasula, P.M. 2004. Whey Texturization:A Way Forward. Food Technology. p.50-54. Interpretive Summary: N/A
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, this once waste product has evolved into an income producing ingredient for the dairy industry. Texturization is the process of creating structure and texture in biomaterials through the use of various technologies such as extrusion. Thermoplastic extrusion has been used since the 1970's to convert vegetable proteins into structured meat-like products. Fortifying with whey proteins improves nutrition and consumer appeal to foods such as snacks, cereals, beverages and meats. The nutritional profile of whey proteins coupled with their functional properties, was the basis for our research effort to develop whey-based products, containing amounts up to 35% compared to the lower percentages currently found in products. This was achieved by first texturizing the whey proteins. The direct nutritional and health benefits of adding whey proteins to foods low in protein content is to improve the overall protein profile, particularly in foods derived from grains and beans low in lysine.