Whey powder is a valuable addition to the functional properties of various foods as well as a source of valuable nutrients because it contains approximately 50 percent of the nutrients in the original milk.
Composition
Whey powder consists primarily of carbohydrate (lactose), protein (several different whey proteins, mainly lactalbumins and globulins), various minerals and vitamins.
Typical composition for Whey Powder
Total solids |
96-97% |
Lactose |
70-75% |
Total protein |
10-13% |
Minerals |
|
Ash |
7-12% |
Calcium |
4500 mg/kg |
Vitamins |
|
Thiamine |
0.4-0.6 mg |
Riboflavin |
2.3-2.5 mg |
Pyridoxine |
0.4-0.6 mg |
Different Types of Whey Powder
Whey powders shall contain less than 5 mg/kg of copper, 1 mg/kg of lead and 20 mg/kg of iron. They should be exempt of Salmonella, Listeria, coagulase-negative Staphylococcus and show a maximum Standard Plate Count of 50,000 colony-forming units/gram (CFU/g).
Various Uses
As a food additive, whey powder acts as binder and extender for many food products, such as beef preparations, chili con carne, poultry, sausage, soups and stews. Usage level is limited to 3.5 percent for sausage and 8 percent for chili con carne, pork or beef with BBQ sauce. It is widely used in bakery products, dry mixes, process cheese foods and spreads, frozen desserts, sauces, meat emulsions, salad dressings, confections, gravies, snack foods and beverages.
Demineralized whey powder as well as delactosed whey powder are used in infant foods, diet foods formulations, prepared dry mixes and for food products in which mineral profile and concentration are critical attributes.
Functional Properties
Nutritional and functional characteristics of whey proteins are related to the structure and biological functions of these proteins. Native whey proteins (globulins and lactalbumins), as 11 percent of constituents of whey powders, possess good functional properties related to solubility, foaming, emulsion formation and gelling. The high content of lactose plays an important role in flavour, aroma and browning reactions.
Functional Property |
Mode of Action |
Food System |
Solubility/ |
Proteins bind/ |
Meats, beverages, breads, cakes, sausages |
Gelation/ |
Protein matrix formations and setting |
Salad dressings, soups, setting cheeses, baked goods, gravies, meats |
Emulsification |
Proteins stabilize fat emulsions |
Sausages, soups, cakes, salad dressings, infant foods, coffee whiteners |
Foaming/ |
Proteins form stable film |
Whipped toppings, chiffon cakes, desserts |
Flavour/Aroma/ |
Lactose undergoes caramelization reaction |
Confections, meats in microwave, sauces, breads, baked goods, soups, dairy products |
For more information on concentrated and dried dairy products, please visit the University of Guelph’s Dairy Science and Technology Web site.