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

文献类型： 外文期刊

作者： Li, Hongjuan 1 ; Li, Ke 1 ; Zhang, Leilei 1 ; Wu, Zhengyan 1 ; Yu, Hongmei 1 ; Li, Hongbo 1 ; Lv, Jiaping 2 ; Zhang, Shuwen 2 ; Yu, Jinghua 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Minist Educ, 29,13 Ave,TEDA,, Tianjin 300457, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China

关键词： fat-filled whey powder; whey protein; natural emulsifier; pre-emulsification

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 5 期

页码：

收录情况： SCI

摘要： BACKGROUNDFat-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.RESULTSA 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.CONCLUSIONThe 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. (c) 2024 Society of Chemical Industry.

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