Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum

Abstract

The high nutritional value of whey proteins explains the widespread use of their dry forms in the composition of various food products. Liquid whey protein concentrates obtained by membrane methods can serve as an alternative. The purpose of the work was the thickening of a liquid concentrate of acid whey proteins obtained by nanofiltration (nanofiltrated concentrate – NF concentrate). A positive result in terms of gelation was obtained, first by increasing the total solid content in the experimental samples to 34% compared with 18% in the NF concentrate and second by increasing the mass fraction of κ‐carrageenan to 0.5% or by combining κ‐carrageenan with xanthan gum. The total solids of the samples was increased by the introduction of dry whey protein concentrate and maltodextrin. Organoleptical, rheological and microstructural studies have demonstrated the positive effect of a combination of milk whey proteins, maltodextrin, κ‐carrageenan and xanthan gum on the gelation of NF concentrate.