Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

Abstract

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. 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 a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.

Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake

“…The colour found in products with whey can also be a result from xanthophylls, of natural occurrence and the addition of annatto, similar to urucum (Jeewanthi et al, 2015). Levin et al (2016) also did not find any significant difference in texture and colour, when compared to the control sample.…”

“…Furthermore, Levin et al . () mention whey proteins’ water retention capabilities, which may explain the higher moisture rate in T3 and T4.…”

“…Triplicates were used for each sample. The hardness evaluation was performed after 2 compressions and showed how food would behave when chewed, and generally used to evaluate the ease of the first bite (Levin et al, 2016).…”

“…By maximising the ultrasound treatment, the produced cakes grew up to 18% in volume and became 18% lighter in comparison with the nontreated whey proteins. The study made by Levin et al (2016) assessed eight cakes formulations made with different amounts of whey proteins added with phospholipids concentrate (WPP) and another dairy product from different suppliers, in addition to both mixed ingredients as total substitute for eggs. The sample volume made with WPP (A) showed no significant difference in correlation to the control sample.…”

“…Zavareze et al (2010) also found a protein increase with the addition of whey protein, as well as an increase in ash when compared to the standard cake. Furthermore, Levin et al (2016) mention whey proteins' water retention capabilities, which may explain the higher moisture rate in T3 and T4. Table 4 shows a progressive increase in total and individual amino acids as whey protein was added to the formulations.…”