Composition and functionality of whey protein phospholipid concentrate and delactosed permeate

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underused. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However,...

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Bibliographic Details
Published in:Journal of dairy science 2016-09, Vol.99 (9), p.6937-6947
Main Authors: Levin, M.A., Burrington, K.J., Hartel, R.W.
Format: Article
Language:English
Subjects:
Cheese - analysis
delactosed permeate
Emulsions
Fatty Acids - analysis
Food Analysis
Food Handling
Gels - chemistry
Hydrogen-Ion Concentration
Phospholipids - analysis
whey composition
whey functionality
whey protein phospholipid concentrate
Whey Proteins - chemistry
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Summary:Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underused. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to 1 WPPC supplier. The objective of this research was to fully characterize a range of WPPC. Four WPPC samples and 1 DLP sample were analyzed for chemical composition and functionality. This analysis showed that WPPC composition was highly variable between suppliers and lots. In addition, the functionality of the WPPC varies depending on the supplier and testing pH, and cannot be correlated with fat or protein content because of differences in processing. The addition of DLP to WPPC affects functionality. In general, WPPC has a high water-holding capacity, is relatively heat stable, has low foamability, and does not aid in emulsion stability. The gel strength and texture are highly dependent on the amount of protein. To be able to use these 2 dairy products, the composition and functionality must be fully understood.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2016-10974