Whey protein is a general term for various protein components that remain in the supernatant when the milk pH is lowered to 4.6 and casein is removed by precipitation, including β-lactoglobulin, α-lactalbumin, bovine milk serum albumin, immune Globulin, lactoferrin, lactoperoxidase, glycomacropeptide, biologically active factors and enzymes, etc., use various separation methods to separate these protein components to obtain whey protein isolates.
Application
In the food industry, because whey protein has many unique functional properties (such as solubility, water holding capacity - water absorption, gelling, adhesiveness, elasticity, whipping foaming and emulsifying properties, etc.), it should be used reasonably These functional properties can greatly improve the quality of food, so it has been widely used.
Frozen food
 For example, in the production of cold drink ice cream, as a cheap protein source, it can also be used to replace skim milk powder to reduce the cost of the product. Its good emulsification is very beneficial to the viscosity and freezing properties of the ice cream mix system. Especially in low-fat products, it can greatly improve the taste and texture. It is not only an excellent substitute for milk powder in high-grade ice cream, but also gives ice cream a very good Fresh frankincense.
Baked goods
For example, whey protein can be used in the production of bread, cookies, cookies, etc. to increase the volume of bread, increase the moisture content, and make bread softer, especially adding whey protein concentrate with low calcium content, this effect particularly prominent. In the cake system, using WPC instead of eggs can increase the hardness and viscosity of the protein paste, so it can prevent the CO2 generated by the leavening agent from escaping. In the processing of cookies and soft cookies, WPC is not only used as a substitute for eggs, but also used to improve the color and chewiness of full-fat and low-fat cookies, and is a very economical source of milk solids.
Fermented dairy products 6. Whey protein is also used in the production of fermented milk products such as yogurt. The commonly used low-salt whey protein not only does not affect fermentation and flavor, but also plays a very good role, that is, it can slow down the decomposition of yogurt during the shelf life. Layer and precipitation of whey. After proper heat treatment, WPC-fortified yogurt has higher viscosity and better water holding capacity, and can also reduce the damage of gastric acid to probiotics and lactase, and enhance the activity of intestinal enzymes.
 Meat products
Adding whey protein can promote the combination of protein and water in meat, and can also help meat products form colloid and reshape. Adding whey solution containing more than 10% protein to ham sausage can control the loss of water and fat, and prevent the weight and flavor of cooked meat products from increasing during cooking. Adding whey protein to sausage can help emulsify the fat in it, preventing fat separation and aggregation.

SNC was established in 2006. After years of development, Good Fortune International joined the team in 2023 to jointly provide one-stop services for global users in the research and development, production, logistics, and sales of food, medicine, nutrition and health, and sports supplements. 

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