Whey protein's star is rising: whey protein is quickly becoming the ingredient of choice for many formulators. The ingredient's resume contains an impressive list of functional and nutritional properties—a neutral, mild taste chief among them—leading to its inclusion in formulations that span every aisle in the supermarket

Prepared Foods, May, 2005 by Bill Haines

New research funded by America's dairy farmers continually is reinventing whey, developing new varieties of this popular ingredient to increase its versatility and add value to a wider range of foods and beverages, from processed meats and crunchy snacks to sports drinks, both in the U.S. and abroad.

For the food technologist brushing up on dairy ingredients, this primer on whey protein ingredients provides a good background to begin investigating the benefits whey protein can add to almost any formulation.

Ingredient Innovations

Whey is produced during cheesemaking. Sweet whey is most common, resulting from the making of hard cheeses such as Cheddar or Swiss. Acid whey results from the manufacture of cottage or cream cheese. Most whey ingredients come in powdered form obtained by drying liquid whey.

Whey ingredients are rich in proteins and also contain lactose, minerals, vitamins and traces of milkfat. To make whey protein concentrate (WPC), a protein-packed powder, some non-protein constituents are removed in the manufacturing process so that the end result contains 34% to 80% protein. Whey protein isolate (WPI), typically featuring 90% protein or more, is a powder that contains less than 1% lactose and fat.

Researchers have developed other forms of this versatile dairy ingredient to present new uses to product developers. One is a recently introduced crunchy, textured whey product developed by the Western Dairy Center at Utah State University (Logan) with funding from Dairy Management Inc.[TM] (DMI, Rosemont, Ill.) and licensed by an independent ingredient supplier. The patented product combines whey protein and an edible polysaccharide--such as cornstarch--and is formed using twin-screw extrusion.

Currently, the product is available in four sizes and contains a standard 50% protein. However, custom protein levels up to 70% are available. This ingredient possesses a clean dairy flavor and excellent protein profile, suitable for applications such as cereal, nutrition bars, trail mix, frozen dessert toppings and crunchy snacks.

In DMI-funded research conducted at the University of California-Davis, scientists discovered the properties of WPI as an edible coating for nuts, produce and confectionery applications. WPI makes excellent films and has the advantage of being very water-soluble across a wide pH range. These edible films can bar oxygen, aroma and oil at low to intermediate relative humidity, serving as an alternative to options such as guar gum. They can help make foods spoilage-resistant, minimizing the necessary packaging.

The Way to Better Health

A complete protein, whey protein contains all of the essential amino acids in the appropriate proportions the body requires for growth and development. Amino acids, protein's "building blocks," not only help strengthen and build muscles, they also facilitate central nervous system and brain functions and perform other tasks.

Whey protein provides about 26g per 100g of protein of the branched chain amino acids (BCAAs) leucine, isoleucine and valine. BCAAs are unique among amino acids in their ability to provide an energy source during endurance exercise.

Whey protein has the highest biological value of any protein, which means the human body can use this type of protein very efficiently. As a comparison, the biological value of whey protein is 104, while the value is 100 for eggs, 74 for soy protein and 54 for wheat.

New discoveries related to whey's health benefits continue to emerge from in vitro, experimental animal and limited human studies probing the bioactivities of whey and its component proteins and peptides, such as beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, bovine serum albumin, lactoferrin, lactoperoxidase and glycomacropeptide.

For instance, preliminary studies show that the peptides in specially processed whey proteins may offer advantages in cardiovascular health by lowering high blood pressure. Research also suggests that whey protein may help protect against microbial and viral infections.

Even long-held empirical beliefs are receiving initial scientific validation in new research findings. Body builders, for example, have long touted whey protein's benefits in products designed to help repair or build muscles after a workout. Recent studies by a University of Illinois (Urbana-Champaign) researcher took this a step further by investigating the role of the essential amino acid leucine found in whey protein in improving body composition.

This research suggests that higher daily intakes of leucine may help people on a reduced-calorie diet lose more fat while preserving lean muscle mass than those who cut calories while consuming lower amounts of protein. Whey protein contains more leucine than egg protein or soy protein.

Versatility Plus

It is clear that whey protein provides great nutrition, an impressive health profile and a clean dairy flavor. But how does it behave functionally? Whey proteins fulfill functional roles running the gamut from emulsification and fortification to binding, texturizing and more.