The use of heat-treated whey protein isolate as a natural emulsifier in fat-filled whey powder with a pre-emulsification process.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-25 DOI:10.1002/jsfa.14043

Hongjuan Li, Ke Li, Leilei Zhang, Zhengyan Wu, Hongmei Yu, Hongbo Li, Jiaping Lv, Shuwen Zhang, Jinghua Yu

{"title":"The use of heat-treated whey protein isolate as a natural emulsifier in fat-filled whey powder with a pre-emulsification process.","authors":"Hongjuan Li, Ke Li, Leilei Zhang, Zhengyan Wu, Hongmei Yu, Hongbo Li, Jiaping Lv, Shuwen Zhang, Jinghua Yu","doi":"10.1002/jsfa.14043","DOIUrl":null,"url":null,"abstract":"Background: Fat-filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat-filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.Results: A pre-emulsification process (P-EP) with heat-treated whey protein (HWP) increased the solubility of fat-filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat-filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.Conclusion: The P-EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat-filled whey powders. The use of P-EP with HWP was a promising method for producing fat-filled whey powder without artificial additives, relying solely on milk-derived ingredients for a clean label. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14043","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Fat-filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat-filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.

Results: A pre-emulsification process (P-EP) with heat-treated whey protein (HWP) increased the solubility of fat-filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat-filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.

Conclusion: The P-EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat-filled whey powders. The use of P-EP with HWP was a promising method for producing fat-filled whey powder without artificial additives, relying solely on milk-derived ingredients for a clean label. © 2024 Society of Chemical Industry.

查看原文本刊更多论文

将经过热处理的分离乳清蛋白作为天然乳化剂，用于脂肪填充乳清粉的预乳化过程。

背景：充脂乳清粉是近年来开发的一种乳清粉，广泛应用于婴幼儿配方乳粉的干法加工。添加酪蛋白酸钠、糊精或变性淀粉作为乳化剂也能提高充脂乳清粉的稳定性。然而，相关法规禁止在婴儿配方奶粉中使用这些物质作为原料。因此，开发新的天然乳化剂至关重要：结果：使用热处理乳清蛋白（HWP）的预乳化工艺（P-EP）提高了充脂乳清粉的溶解度，降低了 Turbiscan 稳定指数值，并减少了表面脂肪含量。微观结构分析表明，与对照组相比，实验组（干物质中脂肪含量≤35 wt%）的脂肪填充乳清粉的颗粒分布更均匀：结论：添加 HWP 的 P-EP 作为天然乳化剂可提高脂肪填充乳清粉的稳定性和乳化效果。使用含有 HWP 的 P-EP 是生产脂肪填充乳清粉的一种可行方法，无需人工添加剂，只需依靠牛奶提取成分即可获得清洁标签。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.