Levin M A, Burrington K J, Hartel R W
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706-1565.
Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706-1565.
J Dairy Sci. 2016 Sep;99(9):6948-6960. doi: 10.3168/jds.2016-10975. Epub 2016 Jun 22.
Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel.
乳清蛋白磷脂浓缩物（WPPC）和脱乳糖渗透物（DLP）是奶酪乳清加工的两种副产品，目前未得到充分利用。过去的研究表明，WPPC和DLP可以一起用作功能性乳制品成分，用于制作冰淇淋、汤和焦糖等食品。然而，研究范围仅限于单一的WPPC供应商。此前已对WPPC的成分和功能变异性进行了研究。本研究的目的是在先前研究的基础上进行拓展，考察WPPC和DLP混合物在食品中的潜在应用。在冰淇淋中，添加WPPC作为天然乳化剂以替代合成乳化剂。WPPC减少了部分聚结脂肪的量，并提高了滴漏率。在焦糖中，DLP和WPPC替代了加糖脱脂炼乳和卵磷脂。冷流性显著增加，硬度和粘性降低。在蛋糕中，添加DLP和WPPC完全替代鸡蛋，产量、颜色或质地均无变化。总体而言，WPPC和DLP可以在冰淇淋和蛋糕中以较低成本用作功能性乳制品成分，但在耐嚼焦糖中不行。
