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ARS Home » Research » Publications at this Location » Publication #228588
Title: Functional Foods Containing Whey Proteins

Author
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: 4/20/2007
Publication Date: 7/28/2008
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.

Interpretive Summary:

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.