Whey-derived Ingredients

In whey, there are many different proteins. Some of these proteins or combinations of proteins can increase functionality in various food applications. Techniques for enriching or purifying whey proteins have resulted in functional whey ingredients, such as “functional whey protein concentrate” (FWPC) and “dehydrated whey”—both with beneficial functions in foods.

FWPC is typically >78% protein; <10% fat; and <5% minerals, lactose and moisture. FWPC has excellent emulsion stability; is retort-stable; contributes to opacity; improves water binding; enhances mouthfeel; and adds a fat-like character. For example, in sauces and salad dressings, FWPC increases emulsification and increases freeze-thaw stability. In yogurts, FWPC decreases syneresis. FWPC can replace gums and stabilizers in yogurts, sauces and salad dressings, and it can provide improved mouthfeel with clean labeling.

“In case studies with Alfredo sauce and reduced-fat ranch dressing, after 10 freeze-thaw cycles, FWPC showed better freeze-thaw stability than egg yolk,” explained Loren Ward, director of R&D for Glanbia, in her Prepared Foods’ R&D Seminar presentation titled “Whey Derived Ingredients with Improved Functional Characteristics.”

Another functional whey-derived ingredient is dehydrated whey. It typically contains <6% moisture; <0.5% fat; 78% minerals; <10% lactose; controls oxidation in meat applications; increases yield; and, again, helps develop finished products with clean labels. Suggested uses are for processed poultry and red meats; formed and sectioned meats; prepared foods; and frozen meals. Dehydrated whey also protects color in meats, as shown in an oxidation-management study conducted by Utah State University. Dehydrated whey binds iron and slows down oxidation reactions.  The study showed 48% more iron binding by dehydrated whey than sodium tripolyphosphate.

Dehydrated whey also is a possible phosphate alternative for yield enhancement. Yields in various meats were validated with technical ingredient solutions. Pilot plant capability was tested in “natural” smoked-process ham, which was felt to be a difficult system to test for yield. Also tested were “brown ‘n serve” sausages, with a 1:1 replacement of STPP, and an “all-natural” frankfurter. Potential was shown to increase yield by 3-4% in natural, whole-muscle applications in mainstream emulsion formulations, such as frankfurters and sausages.

Another important characteristic of these ingredients is their clean labeling, as both are labeled “whey protein concentrate” and meet requirements for WPC, as outlined in the Code of Federal Regulations. In a survey given to females 25-49 years of age, with a confidence of +/- 5%, some 90% of respondents found it either very important or somewhat important to recognize all of the ingredients on a label. Almost 60% would be more likely to buy a smoked deli ham with dehydrated whey rather than sodium phosphate. In a scale of one to five, dehydrated whey was preferred over other “chemical-sounding ingredients,” such as potassium lactate, sodium nitrate and sodium phosphate. Dehydrated whey was second only to “natural flavors.”

“Whey Derived Ingredients with Improved Functional Characteristics,” Loren Ward, director of R&D for Glanbia, lward@glanbia.com, www.glanbia.com 

—Summary by Elizabeth Pelofske, Contributing Editor.

Emulsion Technology with Functional Milk Proteins

Milk components, including lipids, proteins and minerals, contribute to milk ingredients’ unique product properties. First-generation milk ingredients, including milk powders, skim milk, cream, whey, buttermilk and whole milk powders, opened the door for future milk ingredient functionality. The second generation brought milk protein concentrate, WPC and WPI, milk minerals, caseinates and lactose.

Now, functional milk proteins are into their third generation with increased value. These include functional milk minerals, protein fractions, modified proteins, process modifications, enzyme treatments and synergy with other ingredients. Ingredients are developed by modifying dairy components with pressure, denaturation, temperature, shear, pH and demineralization.

“Applying protein knowledge allows for the 80-plus amino acid building blocks in milk to be fractionated and modified for specific functions,” said Steffen Bruun, sales manager Americas, at Arla Foods, in his R&D Seminar titled “Emulsion Technology with Functional Milk Proteins.”

Emulsification is one area in which functional milk proteins have application. Challenges can include keeping a clean label; reducing fat without compromising creaminess and taste; cost savings; temperature; and pH stability. Functional milk proteins can provide emulsification solutions in ready meals, mayonnaise, soups, sauces, dips, dressings and spreads.

A stable emulsion is achieved by creating small oil droplets and keeping them apart. This can be done by using repulsive forces (electrostatic or steric); or preventing creaming with small droplets and preventing mobility with increased viscosity. By use of functional proteins, oil droplet size can be controlled much more so than with traditional milk ingredients, such as non-fat dry milk.

Bruun explained the emulsifying mechanism for whey protein: “After adsorption, the globular whey proteins will surface denature.” Due to the fact that the protein will be surrounded by water on one side and oil on the other leads to an intra-molecular change in structure. Hydrophilic parts will try to locate themselves in the water, while hydrophobic parts will locate in the oil interface.

Functional milk proteins are building blocks to improve viscosity, mouthfeel, creaminess, emulsification, retort stability and pH stability; and they offer clean labeling. Customized solutions will depend on the product, process and market demands. Functional milk proteins offer cost savings over commodity products; they are easy to implement; improve quality; and break boundaries set by standard dairy ingredients. pf

“Emulsion Technology with Functional Milk Proteins,” Steffen Bruun, sales manager Americas, Arla Foods, sebru@arlafoods.com, www.arla.com

—Summary by Elizabeth Pelofske, Contributing Editor

Whey-derived Ingredients

In whey, there are many different proteins. Some of these proteins or combinations of proteins can increase functionality in various food applications. Techniques for enriching or purifying whey proteins have resulted in functional whey ingredients, such as “functional whey protein concentrate” (FWPC) and “dehydrated whey”—both with beneficial functions in foods.

FWPC is typically >78% protein; <10% fat; and <5% minerals, lactose and moisture. FWPC has excellent emulsion stability; is retort-stable; contributes to opacity; improves water binding; enhances mouthfeel; and adds a fat-like character. For example, in sauces and salad dressings, FWPC increases emulsification and increases freeze-thaw stability. In yogurts, FWPC decreases syneresis. FWPC can replace gums and stabilizers in yogurts, sauces and salad dressings, and it can provide improved mouthfeel with clean labeling.

“In case studies with Alfredo sauce and reduced-fat ranch dressing, after 10 freeze-thaw cycles, FWPC showed better freeze-thaw stability than egg yolk,” explained Loren Ward, director of R&D for Glanbia, in her Prepared Foods’ R&D Seminar presentation titled “Whey Derived Ingredients with Improved Functional Characteristics.”

Another functional whey-derived ingredient is dehydrated whey. It typically contains <6% moisture; <0.5% fat; 78% minerals; <10% lactose; controls oxidation in meat applications; increases yield; and, again, helps develop finished products with clean labels. Suggested uses are for processed poultry and red meats; formed and sectioned meats; prepared foods; and frozen meals. Dehydrated whey also protects color in meats, as shown in an oxidation-management study conducted by Utah State University. Dehydrated whey binds iron and slows down oxidation reactions.  The study showed 48% more iron binding by dehydrated whey than sodium tripolyphosphate.

Dehydrated whey also is a possible phosphate alternative for yield enhancement. Yields in various meats were validated with technical ingredient solutions. Pilot plant capability was tested in “natural” smoked-process ham, which was felt to be a difficult system to test for yield. Also tested were “brown ‘n serve” sausages, with a 1:1 replacement of STPP, and an “all-natural” frankfurter. Potential was shown to increase yield by 3-4% in natural, whole-muscle applications in mainstream emulsion formulations, such as frankfurters and sausages.

Another important characteristic of these ingredients is their clean labeling, as both are labeled “whey protein concentrate” and meet requirements for WPC, as outlined in the Code of Federal Regulations. In a survey given to females 25-49 years of age, with a confidence of +/- 5%, some 90% of respondents found it either very important or somewhat important to recognize all of the ingredients on a label. Almost 60% would be more likely to buy a smoked deli ham with dehydrated whey rather than sodium phosphate. In a scale of one to five, dehydrated whey was preferred over other “chemical-sounding ingredients,” such as potassium lactate, sodium nitrate and sodium phosphate. Dehydrated whey was second only to “natural flavors.”

“Whey Derived Ingredients with Improved Functional Characteristics,” Loren Ward, director of R&D for Glanbia, lward@glanbia.com, www.glanbia.com 

—Summary by Elizabeth Pelofske, Contributing Editor.

Emulsion Technology with Functional Milk Proteins

Milk components, including lipids, proteins and minerals, contribute to milk ingredients’ unique product properties. First-generation milk ingredients, including milk powders, skim milk, cream, whey, buttermilk and whole milk powders, opened the door for future milk ingredient functionality. The second generation brought milk protein concentrate, WPC and WPI, milk minerals, caseinates and lactose.

Now, functional milk proteins are into their third generation with increased value. These include functional milk minerals, protein fractions, modified proteins, process modifications, enzyme treatments and synergy with other ingredients. Ingredients are developed by modifying dairy components with pressure, denaturation, temperature, shear, pH and demineralization.

“Applying protein knowledge allows for the 80-plus amino acid building blocks in milk to be fractionated and modified for specific functions,” said Steffen Bruun, sales manager Americas, at Arla Foods, in his R&D Seminar titled “Emulsion Technology with Functional Milk Proteins.”

Emulsification is one area in which functional milk proteins have application. Challenges can include keeping a clean label; reducing fat without compromising creaminess and taste; cost savings; temperature; and pH stability. Functional milk proteins can provide emulsification solutions in ready meals, mayonnaise, soups, sauces, dips, dressings and spreads.

A stable emulsion is achieved by creating small oil droplets and keeping them apart. This can be done by using repulsive forces (electrostatic or steric); or preventing creaming with small droplets and preventing mobility with increased viscosity. By use of functional proteins, oil droplet size can be controlled much more so than with traditional milk ingredients, such as non-fat dry milk.

Bruun explained the emulsifying mechanism for whey protein: “After adsorption, the globular whey proteins will surface denature.” Due to the fact that the protein will be surrounded by water on one side and oil on the other leads to an intra-molecular change in structure. Hydrophilic parts will try to locate themselves in the water, while hydrophobic parts will locate in the oil interface.

Functional milk proteins are building blocks to improve viscosity, mouthfeel, creaminess, emulsification, retort stability and pH stability; and they offer clean labeling. Customized solutions will depend on the product, process and market demands. Functional milk proteins offer cost savings over commodity products; they are easy to implement; improve quality; and break boundaries set by standard dairy ingredients. pf

“Emulsion Technology with Functional Milk Proteins,” Steffen Bruun, sales manager Americas, Arla Foods, sebru@arlafoods.com, www.arla.com

—Summary by Elizabeth Pelofske, Contributing Editor