Behaviour of whey proteins as fat replacers in low-fat food products

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Whey: Types, Composition and Health Implications

Novapublishers

Lugar: Nueva York; Año: 2011;

Whey proteins are used as fat mimetics in low-fat food manufacture in order to improve sensorial quality of the final product. The success of whey proteins as fat replacers lies in the potential capacity of these proteins to imitate the human sensory perception of fat. For example, whey proteins can be incorporated in foods as microparticles. Microparticulated whey proteins have a mean particle size in the order of homogenized fat globules. As a result, the use of whey proteins as fat replacers in low-fat foods (for example cheeses, ice creams, and yogurts) has made it possible to achieve sensory characteristics similar to full-fat products with a reduction in the fat content and beneficial health implications. The present chapter is a brief review about the use of whey proteins as fat replacers in low-fat food products concerning the physicochemical, rheological, and functional properties.