Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A review
Research output: Contribution to journal › Review › Research › peer-review
Whey-based nutritional beverages are often fortified with calcium (Ca) in order to deliver the recommended intake of Ca. However, technical and product quality challenges are often experienced with Ca fortification of whey protein-based nutritional solutions, such as poor heat stability, high viscosity, colloidal instability, and impaired heat transfer. Understanding of the relationships and interactions between whey proteins and Ca relative to liquid process (e.g., ready to feed products, feed material prior to drying) is essential to designing and formulating nutritional whey-based products with desired physicochemical and colloidal stability properties. This article reviews the interactions between whey proteins and Ca salts used in the formulation of nutritional whey-based products as well as major processing implications associated with Ca fortification of whey-based solutions.
Original language | English |
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Journal | Comprehensive Reviews in Food Science and Food Safety |
Volume | 21 |
Issue number | 2 |
Pages (from-to) | 1254-1274 |
Number of pages | 21 |
ISSN | 1541-4337 |
DOIs | |
Publication status | Published - Mar 2022 |
Bibliographical note
Funding Information:
informationNestlé.The authors would like to acknowledge Nestlé for providing financial support for this work. The authors are also grateful to Dr. Eileen O'Neill (School of Food and Nutritional Sciences, University College Cork, Cork, Ireland) for her positive suggestions.
Publisher Copyright:
© 2022 Institute of Food Technologists®
- beverage, calcium, dairy, formulation, whey protein
Research areas
ID: 376621694