Utilizing Whey as an Ingredient in Non-Fat Ice Cream
Research by: Stephanie Clark, Lisa Pitka, Xiaoming Liu, Keysha Davenport, Lloyd Luedecke and Heidi Warner
OVERVIEW
Incorporation of whey into ice cream products has been done for many years as a means to increase milk solids non-fat (MSNF) and use an under-utilized product. Whey solids can improve nutritional quality, foaming and emulsification properties of ice cream but the use of whey in ice cream is limited by regulation to less than 25% of MSNF. Two additional limiting factors to whey use in ice cream is that over-incorporation of whey may lead to off flavors and whey's lactose content may lead to the sandiness defect in ice cream.
Due to the functional properties of whey, it has the potential to act as a fat substitute. Consumers continue to request non-fat products that compare in flavor and texture to full-fat counterparts. Whey protein concentrate (WPC) will be used as an ingredient to partially replace fat in ice cream. Coupled with other commercial fat replacers, WPC will increase the nutritive value of ice cream by adding high quality protein with a minimal amount of fat. The effect of WPC on flavor, body and texture of ice cream will be studied. It is hoped that the freeze-thaw stability of non-fat ice creams can be improved by balancing ingredients.
Preliminary experiments in our laboratory showed that high hydrostatic pressure (HHP) increased the viscosity of ice cream mix and overrun of ice cream and may improve the properties of whey proteins, stabilizers and emulsifiers. An additional objective of this project is to determine if HHP can improve flavor, body and texture and freeze-thaw stability of non-fat ice cream.
In the future, ultrafiltration (UF) will be used to expand the application of this project. UF technology may serve as a tool to utilize whey that may otherwise be wasted by plants that do not have the capacity for whey powder production. UF membranes are designed to retain large molecules such as whey proteins and allow water, lactose and minerals to pass through. Reduced lactose WPC is better suited to ice cream formulations than whey powder.
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