This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • Home
  • Trends
    • 2020 Trends
    • 2019 Trends
    • 2018 Trends
  • Products
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Food & Beverage Product Videos
  • Ingredients
    • Phosphates & Acidulants
    • Antioxidants & Nutritionals
    • Batters, Breading & Coatings
    • Cheese, Sauces & Bases
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Proteins & Enzymes
    • Sweeteners
  • Formulation
    • Allergens & Intolerance
    • Gluten Free
    • Authentic & Ethnic
    • Calorie Reduction
    • Cost Reduction
    • Fat Reduction
    • Organic & Natural
    • Shelf Stability
    • Sugar & Sodium Reduction
    • Weight Management
    • Vegetarian
    • R&D Lab Tech / QA-QC / Food Safety
  • Better for You
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • Food Master
  • Multimedia
    • Favorite Products Poll
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Polls
  • More
    • eNewsletter Archives
    • Events
      • New Product Conference
      • Spirit of Innovation Awards
      • Industry Events
      • Webinars
    • Prepared Foods Store
    • White Papers
    • First Person Q&A
    • 19 Product Development Resources
  • Magazine
    • Current Issue
    • Archives
    • Digital Editions
  • Contact
    • Contact Us
    • Advertise
Home » A Whey for Antioxidant-rich Ice Cream
Breaking News

A Whey for Antioxidant-rich Ice Cream

February 16, 2009
Reprints
No Comments

A Whey for Antioxidant-rich Ice Cream

February 12/Miki, Japan/Science Letter -- "Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars D-allose (All) and D-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its antioxidant activity, were determined and compared to those of the native WPI and of WPI glycated with the alimentary sugars D-glucose (Glc) and n-fructose (Fru)," researchers in Miki, Japan report.

"WPI glycated with ketohexose showed a greater ability to form emulsions than control WPI or WPI glycated with aldohexoses. The foam overrun of all glycated WPIs was almost the same as that of the WPI control. However, the foam stability of WPI glycated with ketohexose was higher than that of the WPI control and of WPI glycated with aldohexose, following whipping for 30 minutes. Moreover, WPI glycated with the rare sugars All and Psi had the highest antioxidant activity as determined with the ABTS(center dot+) radical, even at low concentration.

"WPI glycated with rare sugars was then applied to ice cream manufacture, and the resulting ice cream properties were evaluated and compared with ice cream made from skim milk powder (SMP). The ice cream made with added glycated WPI showed ice cream overrun and hardness that was intermediate between that of SMP and native WPI ice cream. On the other hand, the modified ice creams containing WPI glycated with the rare sugars All and Psi had significantly higher antioxidant activity than the other ice cream samples as determined with the ABTS(center dot+) radical. Thus, glycation of WPI with Psi improves emulsion and foaming properties and, after application in ice cream manufacture, maintains a high antioxidant activity," wrote S. Puangmanee and colleagues, Kagawa University.

The researchers concluded, "Fortification of ice cream with glycated WPI can therefore produce ice cream with excellent antioxidant activity and good ice cream qualities."

Puangmanee and colleagues published their study in Food Science and Technology Research ("Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream." Food Science and Technology Research, 2008;14(5):457-466).

For additional information, contact S. Hayakawa, Kagawa University, Faculty Agriculture, Dept. of Applied Biology Science, 2393 Ikenobe, Miki, Kagawa 7610795, Japan.

From the February 16, 2009, Prepared Foods E-dition

Subscribe to Prepared Foods

Related Articles

On the Street -- Up for Viagra Ice Cream?

Selecting Fats for Nondairy-fat Ice Cream

Antioxidant-rich Diet May Cut Stroke Risk

Popcorn Found to be Rich in Antioxidants

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Prepared Foods eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

Innova_StreetCouple_900

Innova Market Insights Top Trends for 2020

SFA_900

2020 Food Trend Predictions

SteepFuze Coffee Flavors

A look at cannabis-infused coffee and tea products

PackagedFacts900

Amazon to Overtake Walmart as Largest US Retailer by 2022

Cannabinoids Molecules Graphic

Beyond CBD and THC: Other cannabinoids offer possibilities for cannabis edibles

Prepared Foods Favorite Products Poll

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

PROFESSIONAL DEVELOPMENT

How many conferences do you or your team travel to each year?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

Prepared Foods

Prepared Foods November 2019 Cover

2019 November

Check out the November 2019 issue of Prepared Foods, featuring our cover story on the value fruits and nuts add to formulations, better for you beverages, and much more!

View More Create Account
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
    • Privacy Policy
  • Advertise With Us
    • Advertise
  • Subscribe

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing