This study systematically characterized the properties of a commercially
available microparticulated whey protein ingredient that has
potential for use as a fat (or starch granule) mimetic in low calorie
food sauces, and dressings. The influence of solution composition (pH
and mineral content) and processing operations (homogenization and
heating) on the properties of MWP suspensions was examined.
Microfluidization of MWP suspensions led to smaller protein particles,
a more even distribution of particles, and improved stability to sedimentation.
Increasing protein concentration (1–20%) increased the
lightness and viscosity of the suspensions. Heat treatment led to a
large increase in apparent viscosity, which was attributed to aggregation
of the protein particles induced by thermal denaturation.