Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: 8/30/2005
Publication Date: 6/15/2006
Citation: Onwulata, C.I., Tomasula, P.M. 2006. Processes for creating texturized whey protein products. Proceedings. 4th Internatl Whey Conference. Interpretive Summary: n/a
Technical Abstract: Cheese whey, once considered waste from cheese making operations, is now a prized food ingredient. Cheese whey is concentrated by filtration to remove water and then dried to make high-protein concentrates and isolates that are used to fortify and improve the nutrition of foods. However, the use of whey proteins in food products is limited by their inherent functional properties and by the processing methods used to produce them which often cause variability in their properties. To improve the functional properties of whey proteins, we demonstrate the use of extrusion to create texturized whey protein concentrates (WPC), whey protein isolates (WPI), and whey albumin (WA), that can be added to food products that are incompatible with nontexturized whey protein. Extrusion changes their structure from a globular to a stretched fiber-like form. We were able to fortify extruded puffed snack products with 35% texturized WPC by weight and gummy-bear-type candies with texturized WPC that up until now lacked proteins. We also demonstrate a sieving and blending technique that can be used to improve the functional properties of whey proteins prior to additional processing. The use of the sieving and blending technique alone or followed by extrusion processing alters whey protein solubility, gelation and foaming properties thus creating new functionality for whey proteins and new classes of dairy ingredients from whey.