Functional, Rheological, and Sensory Properties of a Whey Protein Phospholipid Concentrate-Based Ready-to-Mix...

Whey protein phospholipid concentrate (WPPC) is an underutilized dairy coproduct obtained during whey protein isolate (WPI) production that contains whey proteins and milk fat globule membrane-derived phospholipids, including phospholipid-associated choline. These components confer functional benefits; however, data on their physicochemical and sensory performance in ready-to-mix (RTM) systems remains limited. A WPPC-based RTM beverage was formulated using a WPPC powder containing 70.3% protein, 17.6% fat, and 3.22 mg choline/g. The developed RTM powder provided 10 g protein per 100 g prepared beverage when reconstituted with 2% milk. The functional, physicochemical, rheological, and sensory properties of the reconstituted powder were evaluated and compared with a reconstituted commercial WPI-based RTM powder. Water-holding capacity, heat stability, apparent emulsifying behavior, apparent dispersity, sedimentation, particle size, and zeta potential were assessed at pH 4.5, 7.0, and native (unbuffered) (6.35 to 6.51). Rheological properties were evaluated at pH 7.0. Consumer liking was assessed using a 9-point hedonic scale (n = 100). The WPPC RTM exhibited pH-dependent functionality, with greater heat stability, apparent dispersity, and reduced sedimentation at native (unbuffered) and neutral pH compared with pH 4.5 (p < 0.05). Although water-holding capacity and viscosity were lower for the WPPC RTM than for the commercial WPI RTM, stable flow behavior was observed. The commercial WPI beverage received higher liking scores for overall liking, aroma, flavor, aftertaste, and color, and higher purchase intent (P < 0.05), while appearance and texture did not differ. Overall, the findings demonstrate the feasibility of incorporating WPPC into an RTM protein beverage formulation. PRACTICAL APPLICATIONS: This study demonstrates that whey protein phospholipid concentrate (WPPC), a phospholipid-rich whey coproduct, can be effectively incorporated into ready-to-mix (RTM) systems. The results provide formulation-relevant insights into the functional and physicochemical behavior of WPPC across pH conditions and its sensory performance relative to whey protein isolate-based beverages. These findings support the use of WPPC as a value-added ingredient in protein beverages and nutritional supplement formulations.