Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underused. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to 1 WPPC supplier. The objective of this research was to fully characterize a range of WPPC. Four WPPC samples and 1 DLP sample were analyzed for chemical composition and functionality. This analysis showed that WPPC composition was highly variable between suppliers and lots. In addition, the functionality of the WPPC varies depending on the supplier and testing pH, and cannot be correlated with fat or protein content because of differences in processing. The addition of DLP to WPPC affects functionality. In general, WPPC has a high water-holding capacity, is relatively heat stable, has low foamability, and does not aid in emulsion stability. The gel strength and texture are highly dependent on the amount of protein. To be able to use these 2 dairy products, the composition and functionality must be fully understood.

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.

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Graphical Abstract Summary: Bench-top and pilot-scale experiments were conducted to produce an enriched phospholipid (PL) fraction from whey protein phospholipid concentrate (WPPC). Five different protease enzymes were used individually for the enzymatic hydrolysis of proteins in a rehydrated WPPC solution (5% wt/vol). Alcalase exhibited the most proteolytic activity as determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles and was therefore chosen for the pilot-scale experiment. Alcalase enzyme hydrolyzed most of the large protein aggregates (20-150 μm) present in the WPPC solution into smaller protein aggregates (0.3-20 μm) and small peptides helping the release of some of the fat and PL from the protein aggregates. Microfiltration (polyvinylidene fluoride membrane with 0.1-μm pore size) along with diafiltration was used to remove peptides from the hydrolyzed protein solution via the permeate and to concentrate the PL and fat to produce a partially enriched PL concentrate with 9.3% PL (dry basis) in the final product.