Microparticulation of whey proteins in fermented milk drinks is a technological process that is gaining more and more attention in the food sector. This technique involves the separation of whey proteins from milk and their subsequent fragmentation into smaller particles, in order to improve the stability, rheology and quality of the drinks.
Whey proteins are an important source of essential nutrients and amino acids for our body, they are about 20% of the proteins from cow’s milk and are also very sensitive to temperatures. This instability can cause the denaturation of proteins and their precipitation, with the consequent formation of sediments that are insoluble in normal industrial thermization processes, from high pasteurization upwards.
Whey protein microparticulation is an effective technological solution to address this problem. This process involves breaking down whey protein into smaller particles, which increases its ability to remain stable in acidic high-protein dairy beverages. The smallest particles remain suspended in the drink, preventing the formation of sediments and improving the quality and homogeneity of the final product. This application has made it possible to produce RTD (ready to drink) beverages with more than 10% milk and whey proteins, under the normal isoelectric pH of caseins, stable and drinkable with controlled or ambient temperature storage.
Whey protein micropartition can be used in different types of high protein fermented milk drinks, such as yogurt and kefir. This addition can also improve the texture and creaminess of drinks, making them more palatable.
The micropartitioning of whey proteins may have nutritional benefits as well. This process can increase the bioavailability of proteins, facilitating their assimilation by the body, exploiting the already good availability of whey proteins compared to caseins. Furthermore, the reduction in the size of the particles can increase the ability of whey proteins to stimulate protein synthesis, promoting the growth and maintenance of muscle mass, making them also suitable for a pre-workout intake.
In summary, microparticulation of whey proteins is a promising technique to improve the quality and rheology of acidic dairy beverages, where the application of standard MPC or WPC would affect the structure too much by viscosification or gelling processes. This process can prevent sediment formation and improve the texture and creaminess of drinks, making them more palatable. Additionally, microparticulation of whey proteins may also have nutritional benefits by increasing the bioavailability of proteins and the ability to stimulate protein synthesis. This technology therefore represents an interesting opportunity for the food industry, which can improve the quality and wholesomeness of fermented milk-based products. Recent applications have also demonstrated significant advantages over casein in the application of pH-neutral dairy products, such as puddings or creams, both for taste cleanliness and for the low rheological impact in the product even at concentrations higher than 10%.
