Overcoming heat stability issues with Whey
A new way of designing high protein products with microparticulated whey proteins.
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Download our whitepaper to discover:
- The issues that arise when standard whey proteins are subjected to thermal processing.
- The microparticulation process to create heat stable whey proteins.
- How microparticulated whey proteins are designed to enable the development of high whey protein products.
- The comparable results of subjecting standard whey protein concentrates (WPC) and microparticulated WPCs to ultra-high heat treatment.
- How microparticulated WPCs can improve the quality of high protein products to create a competitive advantage for food and beverage producers.
Whitepaper authors
Esra Cakir-Fuller is the Senior Research Scientist at the Fonterra Research and Development Centre in New Zealand.
Aaron Fanning is the Science Manager (Nutrition) at the Fonterra Research and Development Centre in New Zealand.
This information is intended for B2B customers, suppliers and distributors, and is not intended as information for final consumers.
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