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

* Nutrition bars. Nutrition bars continue to be a growing category. And with whey, formulators packing them with proteins can achieve a reasonable 30% protein in a bar and still have a product that will not harden over time. In a formulation, says Burrington, it is best to mix WPI or WPC80 with some hydrolyzed WPC or WPI. "The hydrolyzed protein doesn't bind water the same way as a regular isolate," contributing to a softer product shelflife, says Burrington.

* Meat/seafood. WPC appears in surimi-type products and some luncheon meats. However, an area of huge potential for meat processors is whey protein as an ingredient to manufacture low-fat, high-protein sausages. DMI-funded research at Ohio State University (Columbus, Ohio) used a form of WPC80 to create a breakfast patty with only 20% of the fat and one-third fewer calories than traditional sausage. Consumer panelists rated the taste and texture as equal or superior to regular sausage.

In addition, whey proteins' water-binding capacity helps reduce shrinkage, preserving the sausage patty's original size and shape, and giving consumers the perception of a better value for the money. Additional research at the DMI-supported Western Dairy Center at Utah State University also suggests that textured whey protein has a promising application as a meat extender.

* Prepared foods. Ready-to-eat (RTE) meals require dozens of different components. A WPC34, for example, helps provide thickening and a smooth mouthfeel to sauces, an essential component of many RTE meals. The clean dairy taste adds good flavor and, in the case of a gravy-type of brown sauce, helps promote the Maillard reaction for brown flavor and color. And the seasoning packets that lend a distinctive flavor to many prepared meals use whey ingredients.

Sauce and dressing formulators, already using whey ingredients for such functionalities as browning and mouthfeel, might someday soon be able to incorporate a low-pH WPC gel for a more tailored texture. Research at the DMI-supported Southeast Dairy Foods Research Center at North Carolina State University (Raleigh, N.C.) recently revealed that enzyme-treated whey protein gels have superior fracture/yield properties, compared with gels without this treatment. This also applies to cold-set gels.

* Dairy foods. Acid whey ingredients appear in some dairy applications such as dips. New DMI-funded research at the Minnesota-South Dakota Dairy Foods Research Center (St. Paul, Minn.) also shows that acid whey can be used to add protein, calcium and prebiotics to yogurt while still retaining consumer acceptability.

The time is now to use whey protein in foods and beverages. Get answers to specific application questions or find a whey supplier by using the DMI Technical Support Hotline. DMI technical support stall can help resolve either basic or complex dairy-related project challenges. DMI offers the resources of two applications labs, six dairy research centers and more than 100 experts in applications, research, technology, marketing and nutrition to help food and beverage manufacturers develop successful products from concept to market.