Whey proteins can perform a number of technical functions in food products. They possess solubility over a wide pH range, even near their iso-electric point, create viscosity through water-binding, form gels, emulsify, bind fat, facilitate whipping, foami
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Whey proteins is a heterogeneous grouping of several dissimilar proteins: a-lactalbumin, b-lactoglobulin, immunoglobulin, lactoferrin, lactoperoxydase, … The product of industrial separation of this protein mixture from whey, is called whey protein concentrate (WPC) or isolate (WPI). The whey protein concentrate contains 35 to 80 % protein. The whey protein isolate is purer and contains 90 % protein. The WPI is normally fat free and in an undenatured form.
Whey protein hydrolysates are produced by enzymatic hydrolysis of whey protein using fungal and bacterial proteases, followed by heat treatment and ultrafiltration.
WPC and WPI find applications in a large array of food products such as: dairy products like yoghurt, cheese, ice cream, dietetic foods and infant formula, sports food, etc. Furthermore, they have nutritional properties that have effect on body’s performance, the nervous system, body’s defence that open new commercial routes in the functional food sector, the food supplement industry but also other sectors such as clinical nutrition or cosmetics.
Three major regions produce WPC in large quantity, Europe, USA and Oceania. These three regions fight over the market leadership in Asia and South America, which are the major emerging markets for dairy ingredients at the moment. In our research you will find up-to-date business information about all these regions. This research will also be very convenient for the positioning of your company in the future markets.