EMULSIFYING PROPERTIES OF LIPID-REDUCED, AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES

Emulsifying properties of six experimental and three commercial contro l, lipid-reduced, and calcium-reduced whey protein concentrates (WPC) were evaluated on the basis of mean droplet size and creaming intensit y in model emulsions. Mean droplet sizes ranged from 225 to 395 nm. Mo del emulsions made with a commercial control (WPC F), experimental lip id-reduced (WPC MF.1, MF.45), commercial lipid-reduced (WPC E), and ex perimental calcium and lipid-reduced (WPC B) samples had low stabiliti es. Emulsion stabilities of the WPC most strongly correlated with prot ein solubility and fatty acid compositions, but did not correlate with mean droplet size.