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... the stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study ... according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing

... the addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research ... they study, published in lwt - food science and technology, investigates the effect of whey protein addition on textural properties of yoghurt at different protein and fat contents, finding that “the use of whey proteins impart the possibility to replace parts of fat ... ” the team of researchers, led by alina krzeminski from the institute of food science and biotechnology at the university of hohenheim, germany, reported that the firmness and viscosity of yoghurt samples increased with the addition of whey protein ... “it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt,” wrote krzeminski and colleagues ... one alternative to fat replacement with hydrocolloids is the use of milk ingredients such as whey proteins ... krzeminski and colleagues noted that previous research has highlighted the potential application for the use whey proteins in cheese production

... driven by the strength of asia and the development of new healthy food products, demand for whey was very strong

... driven by the strength of asia and the development of new healthy food products, demand for whey was very strong

... they noted examples of enzyme treatment used to remove allergens include production of hypoallergenic rice by a two-stage enzymatic proteolysis process and the development of hypoallergenic whey protein hydrolysate

... last year new zealand company fonterra withdrew from market a clear beverage product containing bovine whey protein due to poor sales – but not before two children with dairy allergies suffered reactions

... last year new zealand company fonterra withdrew from market a clear beverage product containing bovine whey protein due to poor sales – but not before two children with dairy allergies suffered reactions

... they said that several ingredients are used for enhancing the functional value of food products, including fish protein, soy protein, whey protein, olive oil, fish oil, certain fruits, nuts and minerals and vitamins

... a new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... they noted that whey protein-stabilized emulsions can be transformed into emulsion gels, through heat treatment, and acidification with glucono-delta-lactone (gdl) however dr liu and co workers noted that the heat setting process may not be suitable for many forms of bioactive compounds ... they added that a recently developed novel cold setting technique has been recently reported to produce gel-like emulsions from whey protein concentrate at ambient temperatures

... dedicated milk powder line constructed in 1959, the original plant employs 230 staff and uses 302m kg of milk per year to produce emmental, edam and gouda cheeses, milk powders and demineralised whey powders ... reima luomala, vice president, butter, spreads and ingredients said the new facility would incorporate enhanced facilities for production of low-mineral whey powders used as ingredients in the baby food industry, where “demand for these powders is showing global growth," especially in the asian countries