Flavor whey proteins

KGC Weel, AEM Boelrijk, AC Alting, PJJM van Mil, JJ Burger, H Gruppen, AGJ Voragen, G Smit. Flavor release and perception of flavored whey protein gels Perception is determined by texture rather than by release. J Agric Food Chem 50(18) 5149-5155, 2002. 

Mei, J. B., Reineccius, G. A., Knighton, W. B., Grimsrud, E. P. (2004) Influence of strawberry yogurt composition on aroma release. J. Agric. Food Chem. 52,6267. Mestres, M., Moran, N., Jordan, A., Buettner, A. (2005) Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. In vivo release analysis. J. Agric. Food Chem. 53,403. 

Ice cream serves as a wonderful (and tasty) example of a complex, dynamically heterogeneous food system. A typical ice cream mix contains milk or cream (water, lactose, casein and whey proteins, lipids, vitamins, and minerals), sucrose, stabilizers and emulsifiers, and some type of flavor (e.g., vanilla). After the ingredients are combined, the mix is pasteurized and homogenized. Homogenization creates an oil-in-water emulsion, consisting of millions of tiny droplets of milk fat dispersed in the water phase, each surrounded by a layer of proteins and emulsifiers. The sucrose is dissolved in... 

Although batch and HTST pasteurization produces a cooked flavor in milk by activation of whey protein sulfhydryl groups, it is not severe... 

Modified whey protein concentrate (Dairy-Lo), a GRAS substance, is manufactured from high-quality whey protein concentrate. This product contributes only 4 kcal/g. Modified whey protein helps improve texture, flavor, and stability of low-fat foods. It is typically used in sour cream, frozen dairy desserts, cheese, baked goods, yogurts, dips, and sauces. Its ability to prevent shrinkage and iciness in frozen foods makes it especially desirable as a fat replacement ingredient in those products. 

---