In whey, there are many different proteins. Some of these proteins or combinations of proteins can increase functionality in various food applications. Techniques for enriching or purifying whey proteins have resulted in functional whey ingredients, such as “functional whey protein concentrate” (FWPC) and “dehydrated whey”—both with beneficial functions in foods.
FWPC is typically >78% protein; <10% fat; and <5% minerals, lactose and moisture. FWPC has excellent emulsion stability; is retort-stable; contributes to opacity; improves water binding; enhances mouthfeel; and adds a fat-like character. For example, in sauces and salad dressings, FWPC increases emulsification and increases freeze-thaw stability. In yogurts, FWPC decreases syneresis. FWPC can replace gums and stabilizers in yogurts, sauces and salad dressings, and it can provide improved mouthfeel with clean labeling.