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Article: Liquid virgin whey protein concentrate optimizes product texture.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Whey proteins are important to the ingredients industry due to an incessant demand for products of a specific texture and nutritive value. The compositional variability and fractional protein denaturation in commercial whey protein products give rise to varied levels of aggregation when using the proteins in heat and shear applications. Such usage usually results in the development of an uncontrolled structure and impedes the attainment of the desired texture.
Harvested before the cheesemaking process and concentrated using membrane technology alone, liquid virgin whey protein concentrate (LVWPC) offers unique physicochemical properties not observed in commercial ...