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Whey Proteins

  • Chapter
Food Gels

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Whey protein is now a significant source of functional protein for the food industry world-wide. Produced mainly as a by-product of hard-cheese and casein manufacture in Europe, North America and Australasia, thousands of tonnes of whey protein concentrate (WPC) and isolate (WPI) powders are now available from major manufacturers, who offer ranges of products that vary both in functionality profiles and protein content (25–95% protein) to meet the particular applications needs of food manufacturers. This aspect of whey protein utilization has developed rapidly over the last 10 years, out of a realization of the valuable properties of whey proteins, the availability of new fractionation technologies such as ultrafiltration and ion-exchange, and a continuing search for a better exploitation of whey than the base disposal methods of dumping, animal feeding or the manufacture of low-protein whey powders

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Authors and Affiliations

  1. R&D Department, Express Foods Group Limited, 430 Victoria Road, South Ruislip, Middlesex, HA4 0HF, UK

    R. C. Bottomley, M. T. A. Evans & C. J. Parkinson

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  1. R. C. Bottomley
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  2. M. T. A. Evans
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  3. C. J. Parkinson
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  1. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Peter Harris

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© 1990 Elsevier Science Publishers Ltd

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Bottomley, R.C., Evans, M.T.A., Parkinson, C.J. (1990). Whey Proteins. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_11

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  • DOI: https://doi.org/10.1007/978-94-009-0755-3_11

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6825-3

  • Online ISBN: 978-94-009-0755-3

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