The Power of Whey

Solubility. Whey proteins in their native state are highly soluble in beverage systems. Many whey ingredients remain soluble below pH 4.5, where other proteins become insoluble. This makes whey the protein-fortifying ingredient of choice in acidic beverages. Many specialized whey ingredients are available, allowing formulators to choose those that maintain solubility during processing, minimize sedimentation and impart a smooth mouthfeel.

Water-binding. Whey ingredients enhance water-binding in viscous food products such as beverages, soups and custards. The ability of a food product to retain water reduces its overall cost. Additionally, water-binding properties are beneficial in the development of reduced-fat formulations.

Flavor profile. In general, dry whey has a clean, neutral flavor. Some whey protein ingredients, especially the higher concentrated proteins, deliver a slightly sweet flavor to baked goods and beverages that enable other flavors, such as chocolate and fruit, to develop to their full potential.

The whey to nutritional benefits

High-quality proteins, such as those found in whey, are not merely complete proteins, they are also highly digestible. Whey is also rich in vitamins and minerals, including calcium, magnesium, phosphorous and zinc. Lipids are present in whey ingredients, but in very small quantities compared to the protein content.

With growing consumer demand for health-and-wellness products, whey ingredients show great promise in meeting those needs. In addition to increasing the nutritional benefits of foods, there is a solid body of research showing that whey protein has a positive effect on muscle building and maintenance (“Effect of Whey and Soy Protein Supplementation Combined With Resistance Training in Young Adults,” [International Journal of Sport Nutrition and Exercise Metabolism], 2006; 16:233-244). There is also emerging research that whey protein promotes satiety, the sense of fullness, which may help people eat less for weight management (“Whey Proteins in the Regulation of Food Intake and Satiety,” Journal of the American College of Nutrition, 2007; 26(6):704S–712S). New research is uncovering ways to expand whey functionality, such as enhancing flavor, water-binding capabilities, solubility, heat stability and optical clarity over a wider pH range, so that it can be used more easily in almost any food formulation imaginable.

Shannon Koski, a consultant to the food industry, works with companies to encourage dairy-ingredient use. She spent six years in commercial whey-protein R&D. Koski is on the Executive Committee of the Rocky Mountain Section of the Institute for Food Technologists and is a member of the Research Chefs Association. Contact her at shannonk.dmi@gmail.com.