Heat protein emulsifier modification

Although whey protein concentrates possess excellent nutritional and organoleptic properties, they often exhibit only partial solubility and do not function as well as the caseinates for stabilizing aqueous foams and emulsions (19). A number of compositional and processing factors are involved which alter the ability of whey protein concentrates to function in such food formulations. These include pH, redox potential, Ca concentration, heat denaturation, enzymatic modification, residual polyphosphate or other polyvalent ion precipitating agents, residual milk lipids/phospholipids and chemical emulsifiers (22). 

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