Explain about the Whey Protein Concentrates?
You already know that whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaking. There are important components contained in whey, the most valued of which are the proteins which are highly regarded for their nutritional properties. The major whey proteins are α-lactalbumin and β-lactoglobulin. These globular proteins offer the most diverse functional benefits and have the greatest potential when used in further processed foods.
Whey protein concentrates (WPC) are the products derived from whey from which the water, minerals and lactose have been removed. WPC is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 25% or more protein. The non-protein constituents are removed by physical separation techniques such as precipitation, filtration, or dialysis. WPC can be used in fluid, concentrate, or dry product form. Safe and suitable pH-adjusting ingredients may be used to adjust the acidity of WPC. Whey protein concentrate (WPC) is a highly nutritious ingredient manufactured from fresh dairy whey and it is spray dried to provide an excellent source of low fat dairy protein. Useful properties, such as high solubility and water retention capacity, make it an ingredient of choice in a wide variety of functional and processed foods, beverages and health supplements. Whey protein concentrates can also contribute a high level of viscosity and structure to food formulations as well as a smooth texture. Generally, WPC with higher protein content have improved functionality over those with lower protein content.