FOAMING PROPERTIES OF LIPID-REDUCED AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES

The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped to ppings and meringue-type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membran e fractionation processes to contain reduced lipids and calcium. Lipid -reduced WPC had excellent foaming properties. Experimental delipidize d WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) f oam expansion than egg white protein (EWP). However, WPC B made by low -pH UF and isoelectric precipitation did not form a foam. Lipids and a sh were the main factors affecting foaming properties.