The use of heat-treated whey protein isolate as a natural emulsifier in fat-filled whey powder with a pre-emulsification process.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-25 DOI:10.1002/jsfa.14043

Hongjuan Li, Ke Li, Leilei Zhang, Zhengyan Wu, Hongmei Yu, Hongbo Li, Jiaping Lv, Shuwen Zhang, Jinghua Yu

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Abstract

Background: Fat-filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat-filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.

Results: A pre-emulsification process (P-EP) with heat-treated whey protein (HWP) increased the solubility of fat-filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat-filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.

Conclusion: The P-EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat-filled whey powders. The use of P-EP with HWP was a promising method for producing fat-filled whey powder without artificial additives, relying solely on milk-derived ingredients for a clean label. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.