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The use of heat-treated whey protein isolate as a natural emulsifier in fat-filled whey powder with a
Hongjuan Li1, Ke Li1, Leilei Zhang1
1State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
Background:
Fat-filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat-filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.
Results:
A pre-emulsification process (P-EP) with heat-treated whey protein (HWP) increased the solubility of fat-filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat-filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.
Conclusion:
The P-EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat-filled whey powders. The use of P-EP with HWP was a promising method for producing fat-filled whey powder without artificial additives, relying solely on milk-derived ingredients for a clean label. © 2024 Society of Chemical Industry.
