Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates

ABSTRACT Emulsifying properties of six experimental and three commercial control, lipid‐reduced, and calcium‐reduced whey protein concentrates (WPC) were evaluated on the basis of mean droplet size and creaming intensity in model emulsions. Mean droplet sizes ranged from 225 to 395 nm. Model emulsions made with a commercial control (WPC F), experimental lipid‐reduced (WPC MF. 1, MF. 45), commercial lipid‐reduced (WPC E), and experimental calcium and lipid‐reduced (WPC B) samples had low stabilities. Emulsion stabilities of the WPC most strongly correlated with protein solubility and fatty acid compositions, but did not correlate with mean droplet size.