Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

27Citations
Citations of this article
99Readers
Mendeley users who have this article in their library.

Abstract

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.

Cite

CITATION STYLE

APA

Levin, M. A., Burrington, K. J., & Hartel, R. W. (2016). Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake. Journal of Dairy Science, 99(9), 6948–6960. https://doi.org/10.3168/jds.2016-10975

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free