Protein-based ingredients derived from milk and soybeans are prevalent in various food applications due to their functional properties. Milk protein isolates and caseinates are notable for their high protein content and emulsification capabilities, making them suitable for items such as icings, frozen desserts, and bakery products.
Properties: high solubility, low viscosity, clean flavour, excellent emulsification properties, freeze thaw stability, high fat and water binding ability
> 85% protein content
Through addition of acid / microbial culture to precipitae casein from whey
Produced from skim milk at pH 4.6
WHEY PROTEIN
ISOLATES
(WPI)
Properties: bland flavour
high: gel strength, viscosity, aeration,
water binding ability, solubility
Low lactose ( < 1%) ; low fat ( <0.5%)
High cost
> 90% protein content (pure protein)
WHEY PROTEIN
CONCENTRATE (WPC)
Applications: egg substitutes, cakes, nutritional bars, high protein beverages, ice cream, frozen yoghurt
Functions: thickening agent, emulsifier, gelling agent
to increase viscosity
to improve texture
function over a wide pH range
~ 75% protein
WHEY
PROTEIN
Denatured state
Lose its solubility at pH 4 to 6.5
Native state
Perform emulsification & whipping properties
Highly soluble
Serum / watery portion of milk that remains after cheese production
