Microparticulated whey proteins for improving dairy product texture

International Dairy Journal

Volumn 67, Issue , 2017, Pages 73-79

  Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS;

FERMENTED DAIRY PRODUCTS; FINE TUNING; INERT FILLER; INTERACTION POTENTIALS; MICROPARTICULATED WHEY PROTEINS; PARTICLE CHARACTERISTICS; RAW MATERIAL COMPOSITION; STRUCTURAL WEAKENING;

PROTEINS;

EID: 85008627466     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.08.009     Document Type: Review

References (74)

1. Aryana, K.J., Haque, Z.U., Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese. International Journal of Food Science and Technology 36 (2001), 169–177.
2. Aykan, V., Sezgin, E., Guzel-Seydim, Z.B., Use of fat replacers in the production of reduced-calorie vanilla ice cream. European Journal of Lipid Science and Technology 110 (2008), 516–520.
3. Banks, J.M., The technology of low-fat cheese manufacture. International Journal of Dairy Technology 57 (2004), 199–207.
4. Barrantes, E., Tamime, A.Y., Muir, D.D., Sword, A.M., The effect of substitution of fat by microparticulated whey-protein on the quality of set-type, natural yogurt. Journal of the Society of Dairy Technology 47 (1994), 61–68.
5. Buldo, P., Benfeldt, C., Folkenberg, D.M., Jensen, H.B., Amigo, J.M., Sieuwerts, S., et al. The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. LWT - Food Science and Technology 72 (2016), 189–198.
6. Cakir-Fuller, E., Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins. Food Hydrocolloids 47 (2015), 41–50.
7. Cheftel, J.C., Dumay, E., Microcoagulation of proteins for development of creaminess. Food Reviews International 9 (1993), 473–502.
8. Chung, C., Degner, B., McClements, D.J., Development of reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International 56 (2014), 136–145.
9. Chung, C., Degner, B., McClements, D.J., Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International 64 (2014), 664–676.
10. Desai, N., Nolting, J., Microstructure studies of reduced-fat cheeses containing fat substitute. Malin, E.L., Tunick, M.H., (eds.) Chemistry of structure-function relationships in cheese, 1995, Plenum Press, London, UK, 295–302.
11. Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C.G., Gobbetti, M., Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. Journal of Dairy Science 97 (2014), 72–84.
12. Dissanayake, M., Vasiljevic, T., Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 92 (2009), 1387–1397.
13. Fenelon, M.A., Guinee, T.P., The compositional, textural and maturation characteristics of reduced-fat Cheddar made from milk containing added Dairy Lo™. Milchwissenschaft-Milk Science International 52 (1997), 385–389.
14. Folkenberg, D.M., Dejmek, P., Skriver, A., Guldager, H.S., Ipsen, R., Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. International Dairy Journal 16 (2006), 111–118.
15. Frost, M.B., Janhoj, T., Understanding creaminess. International Dairy Journal 17 (2007), 1298–1311.
16. Gabriele, A., Spyropoulos, F., Norton, I.T., A conceptual model for fluid gel lubrication. Soft Matter 6 (2010), 4205–4213.
17. Guinee, T.P., Gorry, C.B., O'Callaghan, D.J., O'Kennedy, B.T., O'Brien, N., Fenelon, M.A., The effects of composition and some processing treatments on the rennet coagulation properties of milk. International Journal of Dairy Technology 50 (1997), 99–106.
18. Guyomarc'h, F., Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. Lait 86 (2006), 1–20.
19. Guyomarc'h, F., Famelart, M.H., Henry, G., Gulzar, M., Leonil, J., Hamon, P., et al. Current ways to modify the structure of whey proteins for specific functionalities-a review. Dairy Science and Technology 95 (2015), 795–814.
20. Haque, Z.U., Kucukoner, E., Aryana, K.J., Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese. Food Science and Technology Research 13 (2007), 338–344.
21. Havea, P., Grant, J. E., Hii, M. J. W., & Wiles, P. G. (2012). Dairy product and process. Patent US 2012114795 A1. Fonterra Co-operative Group Limited, Auckland, New Zealand.
22. Havea, P., Watkinson, P., Kuhn-Sherlock, B., Heat-induced whey protein gels: Protein−protein interactions and functional properties. Journal of Agricultural and Food Chemistry 57 (2009), 1506–1512.
23. Hinrichs, J., Incorporation of whey proteins in cheese. International Dairy Journal 11 (2001), 495–503.
24. Hoffmann, W., Effects of microparticulated whey proteins on consistency of fat-reduced quarg products. Milchwissenschaft-Milk Science International 49 (1994), 312–315.
25. Janhoj, T., Frost, M.B., Prinz, J., Ipsen, R., Sensory and instrumental characterization of low-fat and non-fat cream cheese. International Journal of Food Properties 12 (2009), 211–227.
26. Janhoj, T., Petersen, C.B., Frost, M.B., Ipsen, R., Sensory and rheological characterization of low-fat stirred yogurt. Journal of Texture Studies 37 (2006), 276–299.
27. Kailasapathy, K., Songvanich, W., Effects of replacing fat in ice cream with fat mimetics. Food Australia 50 (1998), 169–173.
28. Koca, N., Metin, M., Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14 (2004), 365–373.
29. Konrad, G., Kleinschmidt, T., & Lorenz, C. (2013) Microparticulation of whey protein by thermal precipitation, comprises heating whey proteins below their isoelectric points for protein unfolding, and carrying out whey protein precipitation, when pH is increased in isoelectric region. Patent EP0347237. Hochschule Anhalt, Bernburg, Germany.
30. Lebeuf, Y., Lacroix, C., Paquin, P., Effect of incorporation of denatured and microparticulated whey protein in young Cheddar cheese. Lait 78 (1998), 303–318.
31. Lee, S.K., Huss, M., Klostermeyer, H., Anema, S.G., The effect of pre-denatured whey proteins on the textural and microstructural properties of model processed cheese spreads. International Dairy Journal 32 (2013), 79–88.
32. Liou, B.K., Grun, I.U., Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test. Journal of Food Science 72 (2007), S595–S604.
33. Liu, G., Buldo, P., Greve, M.T., Nielsen, S.B., Nielsen, J.H., Ipsen, R., Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems. International Dairy Journal 62 (2016), 43–52.
34. Liu, G., Jæger, T.C., Lund, M.N., Nielsen, S.B., Ray, C.A., Ipsen, R., Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems. International Dairy Journal 59 (2016), 1–9.
35. Liu, K., Tian, Y.J., Stieger, M., van der Linden, E., van de Velde, F., Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods. Food Hydrocolloids 52 (2016), 403–414.
36. Lobato-Calleros, C., Martinez-Torrijos, O., Sandoval-Castilla, O., Perez-Orozco, J.P., Vernon-Carter, E.J., Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers. International Dairy Journal 14 (2004), 777–782.
37. McMahon, D.J., Alleyne, M.C., Fife, R.L., Oberg, C.J., Use of fat replacers in low fat Mozzarella cheese. Journal of Dairy Science 79 (1996), 1911–1921.
38. Meza, B.E., Peralta, J.M., Zorrilla, S.E., Rheological characterization of full-fat and low-fat glaze materials for foods. Journal of Food Engineering 171 (2016), 57–66.
39. Morand, M., Dekkari, A., Guyomarc'h, F., Famelart, M.H., Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. International Dairy Journal 25 (2012), 103–111.
40. Morand, M., Guyomarc'h, F., Legland, D., Famelart, M.H., Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk. International Dairy Journal 23 (2012), 9–17.
41. Mounsey, J.S., O'Kennedy, B.T., Corrigan, B., Kelly, P.M., O'Callaghan, D.J., Effect of microparticulated whey protein addition on the heat stability and rennet/acid gelling properties in model milk systems. Milchwissenschaft-Milk Science International 64 (2009), 14–17.
42. Ni, Y.Z., Wen, L.J., Wang, L., Dang, Y.L., Zhou, P., Liang, L., Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles. International Dairy Journal 51 (2015), 8–15.
43. Peters, J., Luyten, H., Alting, A.C., Boom, R.M., van der Goot, A.J., Effect of crosslink density on the water-binding capacity of whey protein microparticles. Food Hydrocolloids 44 (2015), 277–284.
44. Peters, J., Vergeldt, F.J., Van As, H., Luyten, H., Boom, R.M., Van der Goot, A.J., Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles. Food Hydrocolloids 54 (2016), 170–178.
45. Prindiville, E.A., Marshall, R.T., Heymann, H., Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. Journal of Dairy Science 83 (2000), 2216–2223.
46. Queguiner, C., Dumay, E., Saloucavalier, C., Cheftel, J.C., Microcoagulation of a whey-protein isolate by extrusion cooking at acid pH. Journal of Food Science 57 (1992), 610–616.
47. Renard, D., Lavenant, L., Sanchez, C., Hemar, Y., Horne, D., Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and beta-lactoglobulin. Colloids and Surfaces B-Biointerfaces 24 (2002), 73–85.
48. Renard, D., Robert, P., Faucheron, S., Sanchez, C., Rheological properties of mixed gels made of microparticulated whey proteins and beta-lactoglobulin. Colloids and Surfaces B-Biointerfaces 12 (1999), 113–121.
49. Romeih, E.A., Michaelidou, A., Biliaderis, C.G., Zerfiridis, G.K., Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: Chemical, physical and sensory attributes. International Dairy Journal 12 (2002), 525–540.
50. Saglam, D., Venema, P., de Vries, R., Sagis, L.M.C., van der Linden, E., Preparation of high protein micro-particles using two-step emulsification. Food Hydrocolloids 25 (2011), 1139–1148.
51. Saglam, D., Venema, P., van der Linden, E., de Vries, R., Design, properties, and applications of protein micro- and nanoparticles. Current Opinion in Colloid and Interface Science 19 (2014), 428–437.
52. Sanchez, C., Pouliot, M., Gauthier, S.F., Paquin, P., Thermal aggregation of whey protein isolate containing microparticulated or hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry 45 (1997), 2384–2392.
53. Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J., Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 14 (2004), 151–159.
54. Schenkel, P., Samudrala, R., Hinrichs, J., Fat-reduced semi-hard cheese enriched with a microparticulated whey protein concentrate: Impact on cheese-making properties and rheological characteristics. Milchwissenschaft-Milk Science International 66 (2011), 43–47.
55. Schenkel, P., Samudrala, R., Hinrichs, J., The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda. International Journal of Dairy Technology 66 (2013), 220–230.
56. Singer, N.S., Dunn, J.M., Protein microparticulation - The principle and the process. Journal of the American College of Nutrition 9 (1990), 388–397.
57. Singer, N. S., Latella, J., & Shoji, Y. (1990). Fat emulating protein products and process. Patent 4,961,953. John LaBatt Limited, London, ON, Canada.
58. Singer, N. S., Yamamoto, S., & Latella, J. (1988). Protein product base. Patent US 4,734,287. John LaBatt Limited, London, ON, Canada.
59. Smithers, G.W., Whey-ing up the options - Yesterday, today and tomorrow. International Dairy Journal 48 (2015), 2–14.
60. Spiegel, T., Huss, M., Whey protein aggregation under shear conditions – Effects of pH-value and removal of calcium. International Journal of Food Science and Technology 37 (2002), 559–568.
61. SPX Flow Technology, APV LeanCreme™: Microparticulation of whey protein with SPX flow Technology. 2012, SPX Flow Technology, Silkeborg, Denmark.
62. Steffl, A., Hafenmair, M., Hechler, A., Hinrichs, J., Influence of whey protein particles on the renneting properties of milk. Milchwissenschaft-Milk Science International 54 (1999), 510–513.
63. Sturaro, A., De Marchi, M., Zorzi, E., Cassandro, M., Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition. International Dairy Journal 48 (2015), 46–52.
64. Sturaro, A., Penasa, M., Cassandro, M., Varotto, A., De Marchi, M., Effect of microparticulated whey proteins on milk coagulation properties. Journal of Dairy Science 97 (2014), 6729–6736.
65. Sun, C.C., Liu, R., Wu, T., Liang, B., Shi, C.Y., Zhang, M., Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins. Food Science and Biotechnology 24 (2015), 1637–1643.
66. Sun, C.C., Wu, T., Liu, R., Liang, B., Tian, Z.J., Zhang, E.Q., et al. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids 51 (2015), 512–518.
67. Tamime, A.Y., Kalab, M., Muir, D.D., Barrantes, E., The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat. Journal of the Society of Dairy Technology 48 (1995), 107–111.
68. Toro-Sierra, J., Schumann, J., Kulozik, U., Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions. Dairy Science and Technology 93 (2013), 487–503.
69. Torres, I.C., Janhoj, T., Mikkelsen, B.O., Ipsen, R., Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal 21 (2011), 645–655.
70. Torres, I.C., Mutaf, G., Larsen, F.H., Ipsen, R., Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. Journal of Food Engineering 184 (2016), 31–37.
71. Torres, I.C., Rubio, J.M.A., Ipsen, R., Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. Journal of Food Engineering 109 (2012), 721–729.
72. Welty, W.M., Marshall, R.T., Grun, I.U., Ellersieck, M.R., Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream. Journal of Dairy Science 84 (2001), 21–30.
73. Yazici, F., Akgun, A., Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt. Journal of Food Engineering 62 (2004), 245–254.
74. Yilsay, T.O., Yilmaz, L., Bayizit, A.A., The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology 222 (2006), 171–175.