What are the uses of whey protein concentrates?
Whey protein concentrates are used extensively in the manufacture of baked goods, where they increase the effectiveness of shortening through better dispersion and contribute to product browning, crust and flavor development. High viscosity whey protein concentrates are ideally suited to use in ice cream, processed cheese, sauces/slices and various fresh dairy and specialized nutritional applications. Whey proteins have also been designed with enhanced heat stability, water retention and gelation for superior performance in beverages, infant formula, soups, sauces, frozen yogurt and ice cream. WPC of 35 percent protein is commonly used as a replacement for skimmed milk, as well as a stabilizer and fat mimetic in yogurt, bakery mixes, dietetic foods, infant foods and confections. Its water-binding properties, fat-like mouth-feel and gelation properties are of particular benefit when used in these further processed products. WPC of 50, 65 or 80 percent protein are especially suited for use in nutritional drinks, soups, bakery products, meat, dietetic foods, low-fat products and protein- fortified beverages. They are especially noted for their ability to completely dissolve in a wide range of pH conditions. Defatted WPC powder containing 80 - 85 percent protein is an excellent alternate ingredient to use in certain applications, more notably as an economical egg-white replacer in whipped products such as meringues, modern ice-cream and toppings.