Although WPF contained a higher proportion of a-la
(29.3% against 0.4% in b-LGI), the two whey protein materials
were very similar in their capacity to protect the fat
surface against immediate coalescence. This finding was not
affected by the mass modification of WPF’s whey protein
because no significant differences were found in initial particle
size when WPF was separated from unprocessed skim
milk (Table 2). However, it is in contrast to the finding of
Klemaszewski et al. (1992), who observed that b-lg was a
better emulsifier than a-la and BSA.