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Invited review: Manufacturing Whey Protein Colloidal Particles via Liquid Antisolvent Precipitation Method: Particle
1Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, United States; Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, United States.
Journal of Dairy Science
|July 3, 2026
Summary
Liquid antisolvent (LAS) precipitation offers a novel method for creating tunable whey protein particles (WPP). This process, distinct from heat-induced methods, yields WPP with potential in emulsion stabilization and nanocarrier applications.
Area of Science:
- Food Science
- Biomaterials Engineering
- Protein Chemistry
Background:
- Liquid antisolvent (LAS) precipitation, or desolvation, is a novel technique for producing whey protein particles (WPP).
- Unlike heat-induced aggregation, LAS processing relies on protein supersaturation driven by reduced solvent quality.
- This method allows for tunable structures and functionalities in WPP.
Purpose of the Study:
- To review current knowledge on LAS-induced protein aggregation mechanisms.
- To discuss LAS processing variables and their impact on WPP properties.
- To explore the physicochemical properties and functionalities of LAS-derived WPP.
Main Methods:
- Review of existing literature on LAS precipitation of proteins.
- Analysis of multiscale phenomena in LAS-induced protein denaturation and aggregation.
- Discussion of processing parameters like antisolvent concentration, pH, and ionic strength.
Main Results:
- LAS processing induces protein aggregation via supersaturation under ambient conditions.
- Processing parameters significantly influence WPP size, morphology, and colloidal stability.
- LAS-derived WPP show promise in emulsion stabilization and as nanocarriers for bioactive compounds.
Conclusions:
- Further research is needed to understand the structure-function relationships of LAS-derived WPP.
- Comparative studies between LAS and thermal processing are essential to highlight LAS advantages.
- LAS processing offers potential for developing customizable functional ingredients for food, nutraceutical, and pharmaceutical applications.
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