Modified whey protein concentrate

Figure 14 shows a schematic of the manufacmre of a no-fat spread using modified whey protein concentrate (WPC). 

Figure 14. Low-fat spread using modified whey protein concentrate.

Modified Whey Protein Concentrate Dairy-Lo Dairy products, mayonnaise-type products, baked goods, frostings, salad dressing... 

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. 

Even though liquid whey has been successfully commercialized in the form of alcoholic and nonalcoholic beverages, these are still a rarity in most countries. Most whey is converted to whey solids as ingredients for human food or animal feeds by traditional processes such as spray drying, roller drying, concentration to semisolid feed blocks, or production of sweetened condensed whey. Jelen (1979) reported other traditionally established processes including lactose crystallization from untreated or modified whey, production of heat-denatured whey protein concentrate, or recovery of milk fat from whey cheese in whey butter. ... 

The materials to be spray dried, e.g. flavouring concentrates or fmit, have to be prepared into a solution or an emulsion. Flavour concentrates, e.g. essential oils, extracts and/or mixtures of these with other flavouring substances, are emulsified in water with gum arabic and then homogenised with a solution of the dry carrier. Useful carriers are modified starch products, maltodextrin, sugar, modified whey proteins. 

Konrad, G., Kleinsclamidt, T., Rohenkohl, H., and Reimerdes, E.H. (2005). Peptic partial hydrolysis of whey protein concentrate for modifying tire surface properties of whey protein. II. Effects on the emulsifying and foaming properties. Milchwissenschaft 60,195-198. 

The emulsifiers and emnlsifying techniques to produce nanoparticle encapsulated powders (Jafari et al., 2007a). In the case of fish oil encapsulated in maltodextrin combined with modified starch or whey protein concentrate, spray-dried powders were obtained from nanoemulsions (210-280 nm) prepared by microfluidization, with a good efficiency (Jafari, 2009). And the satnration of the carrier solution of wall materials influenced the flavor retention and surface oil content (Penbundiktul et al., 2012). 

There are three types of fat substitutes carbohydrate-based, protein-based, and fat-based. The carbohydrate-based fat substitutes appeared first on the market in the 1960s, and the protein-based substitutes followed in the late 1980s. Modified starches, gums, and proteins, chopped into tiny pieces ranging from 100 to 3000 nm, make up most of the fake fats on the market. For example, NutraSweet manufactures Simplesse, a whey-protein concentrate most often found in dairy and oil-based foods such as ice cream and salad dressing. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

In the first clinical demonstration of specific probiotic strains modifying the changes related to allergic inflammation (i.e. tertiary prevention), a randomised double-blind controlled trial was carried out in Finland. A small number of infants who manifested atopic eczema while exclusively breast-feeding were weaned to probiotic supplemented Bifidobacterium lactis or Lactobacillus) extensively hydrolysed whey formulas, or to the same formula without probiotics. A significant improvement in skin condition occurred in patients given probiotic-supplemented formulas. The concentration of soluble CD4 in serum and eosinophilic protein X in urine were reduced, indicating that probiotics may counteract inflammatory responses beyond the intestinal milieu [186(Ib)]. 

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