U.S. Dairy Products > Whey Protein & Ingredients
Functional Properties
Whey products are known not only for their excellent nutritional value, but for a wide range of functional properties as well. From flavor and texture improvement to increased yield, whey products offer numerous functional benefits to food and beverage formulators.
Functional Benefits of Whey Products
| Function | Benefits | Applications |
| Adhesion | Help adhere bread crumbs or batters to meat, fish or vegetables; seeds to bread products; and glazes to bakery products. | Breads Breaded products Baked goods |
| Antioxidant Activity | Prevent lipid oxidation in pre-cooked meats such as pork and salmon. | Pre-cooked meats |
| Browning | Contribute to browning in baked or microwaved products, or in caramel confections. | Baked goods Confections |
| Dispersibility | Dissolve quickly in water without excessive agitation. Instantized forms of WPC and WPI are highly dispersible. | Dry beverage mixes |
| Emulsification | Creates stable emulsions and prevents fat globules from forming one large mass. | Baked goods Beverages Meat and seafood products Ice cream mixes Mayonnaise-type dressings |
| Flavor Enhancement | Bring out already present flavors, or add flavors of their own. | Baked goods Beverages Confections Dairy Products Processed Meats Snacks |
| Gelling & Heat Setting | Maintain moistness, add opacity, improve texture and mouthfeel. | Baked goods Beverages Dairy products such as processed cheese & yogurt Meat & seafood products |
| Neutrality | Clean flavor, no off flavors in finished product. | Confections Frozen desserts |
| Nutritional Enrichment | Increase nutritional content of products. Contribute to a food's healthful image & clean label. | Baked goods Beverages Dairy products Infant formula Meat & seafood products Soups & sauces |
| Solubility | Easily dispersed in most food systems. Prevents sedimentation in beverages, soups & sauces. | Bakery Beverages Confections Frozen desserts Infant formula Soups & sauces Yogurt |
| Water Binding & Viscosity Building | Provide fat-like attributes in products, allowing a reduction in fat content. Improve product texture, creating moister products. | Baked goods Beverages Dairy products Chopped meat & seafood products Coffee creamers Soups & sauces |
| Whipping, Foaming & Aeration | Maintain foam properties, which enhances visual appeal of the finished product, as well as taste and texture. | Baked products such as meringues and certain cakes Confections Ice cream and other frozen desserts |