Composition and functionality of whey protein phospholipid concentrate and delactosed permeate

Abstract

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.

Extraction of phospholipids from a dairy by-product (whey protein phospholipid concentrate) using ethanol

“…Lower amounts of PS, SM, and phosphatidylinositol (PI) were measured at 8.2, 7.9, and 5.1% of the total PL in WPPC, respectively. Similar results were found by other researchers for WPPC and whey-based powders (Boyd, et al, 1999;Levin et al, 2016), with PE and PC being the most abundant PL classes. Because WPPC has a relatively low content of SM and PS, it is important for the extraction process to have a high affinity for these PL classes so that the final product can have the highest possible concentration of PL in the final product as well as enriched SM and PS.…”

Production of Milk Phospholipid-Enriched Dairy Ingredients

“…Commercial MPL products are usually derived from dairy products, such as BM [34], BS [8], acid cheese whey BM [35,36], whey protein phospholipids concentrate (WPPC) [37], or whey BM [38]. The dairy streams in Table 1 comprise 2.29%-26.02% MPLs on a dry matter (DM) basis, varying with sources and processes.…”

Delactosed permeate as a dairy processing co‐product with major potential value: a review

“…, and compared with milk, milk permeate, whey and whey permeate. However, its composition is highly variable and strongly influenced by the choice of source material and processing operations used in its production (Durham, ; Levin et al ., ).…”

“…() and Levin et al . (). Due in part to this lack of publically available research, no internationally recognised standard of identity exists for DLP (Levin et al ., ).…”

“…(). Due in part to this lack of publically available research, no internationally recognised standard of identity exists for DLP (Levin et al ., ). Therefore, this review intends to compile and critically assess the available information on DLP composition, production, techno‐functional properties, drying technology, current uses and potential applications.…”