Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates

The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue-type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid-reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P 0.05) foam expansion than egg white protein (EWP). However, WPC B made by low-pH UF and isoelectric precipitation did not form a foam. Lipids and ash were the main factors affecting foaming properties