Whey Protein Isolates Application In Beverages

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Whey Protein Isolates Application In Beverages

Whey Protein Isolates are used particularly in manufacturing reconstituted dairy products, dietary products, baby food and sports drinks. These items are easy to digest and aid in the recovery of the body after exercise. Because of their rich amino acid content, they also aid in the healthy growth and development of young children. WPI is preferred when a higher protein concentration and reduced lactose concentration are desired. Whey protein isolates are used in foods for their physicochemical, functional, and organoleptic properties to provide texture, structure or to give a different flavour or colour. Protein separation methods have been a major topic of study over the past forty years due to the widespread interest in milk proteins as well as their numerous functional, nutritional, and biological aspects. As a result of developments in engineering processes and a better understanding of the physical chemistry of milk, separation techniques have advanced dramatically.

Fig.1. Whey Protein- Pectin Soluble Complexes for Beverage Applications (ScienceDirect.com)

On a large scale, membrane separation technologies are mostly employed to obtain protein concentrates and isolates, whereas chromatographic techniques are appropriate for purified and functional separations. Ion exchange chromatography produces protein concentrates with a protein concentration of about 90%, which are referred to as “isolates.” They don’t contain any lactose and are deficient in minerals. Protein separations of great purity can be achieved using this chromatographic approach.

Reference:

https://www.fitsa-group.com/en/produit/isolat-de-proteines-de-serum-wpi/
Food Research Lab
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