A comparison of drying operations on the rheological properties of whey protein thickening ingredients

Abstract

An existing procedure for the alteration of whey proteins into a cold-set thickening agent was modified by developing a spray-drying operation to replace the prohibitively expensive freeze-drying step. The original and the modified derivatization procedures were used with a commercial whey protein concentrate (WPC). The freeze-dried and spray-dried derivatized WPC powders, along with polysaccharide thickeners, were reconstituted in water and evaluated by using a range of rheological studies. The effects of temperature, concentration, and shear on viscosity as well as the mechanical spectra were assessed to characterize the ability of the powders to function in food systems. Rheological characterization revealed the modified derivatization procedure yielded an ingredient having the same cold-set thickening and gelling ability as the original derivatized powder. The modified whey proteins were also able to achieve, at higher usage levels, textural properties similar to several polysaccharide thickeners. Use of a spray-drying technique created a more economical process for the production of a whey protein ingredient that was suitable for contributing viscosity and texture to a wide range of food systems.

Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion

“…The extreme acid-treated sample showed a gradual increase in G 0 and G 00 as temperature was increased from 25 to 85°C. This finding is in contrast to the results reported by Resch, Daubert, and Foegeding (2004) who found a decrease in viscosity of freeze-dried (12.2%, w/w) and spray-dried (10.2%, w/w) derivatized WPC dispersions as temperature was increased from 10 to 90°C. These derivatized WPs have been also reported to perform a cold-setting gel at ambient temperature.…”

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates

“…Cardboard flavor was also detected in both FD products and only detected in SD WPC, which may also have been because of the prolonged time required to freeze dry the samples. Typically, freeze drying is a more costly process on a large scale (Resch et al, 2004). However, spray drying can be difficult to perform on a small sample size in a bench-top process.…”

Effects of protein concentration and CaCl2 on cold-set thickening mechanism of β-lactoglobulin at low pH

“…In a different approach, a procedure to convert whey protein isolates (WPI) or whey protein concentrates (WPC) into pH (3.35) modified, cold-thickening ingredients (mWPI or mWPC) was developed (Hudson, Daubert, & Foegeding, 2000;Resch & Daubert, 2002;Resch, Daubert, & Foegeding, 2004). This procedure involved multiple steps, including protein hydration, pH adjustment to 3.35, and thermal gelation.…”