WHEY PROCESSING, FUNCTIONALITY AND HEALTH BENEFITS

Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far.

Topics covered in this volume include:

• Whey utilization history and progress in process technology
  
• Fractionation and separation with health implications
  
• Whey emulsions and stability in acidic environments
  
• Current applications in films, coatings, and gels
  
• Texturized whey in snacks, meat analogs and candies
  
• Nanoparticles in hydrogels for delivery of bioactive components
  
• Whey protein role in human health

Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Charles I. Onwulata, Ph.D. is a Research Food Technologist with the USDA-Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA. He serves as a Lead Scientist in the Dairy Processing and Products Research Unit and heads the Center of Excellence in Extrusion and Polymer Rheology (CEEPR). Peter J. Huth, Ph.D. is a consultant in nutrition research and scientific affairs, PJH Nutritional Sciences, Chicago, IL. Previously, he served as Director, Nutrition Research and Scientific Affairs for Dairy Management Inc., Rosemont, IL and as Research Principal, Nutrition Research, for Kraft Foods, Inc., Glenview, IL.

Contributors.

Preface.

Chapter 1. Whey Protein Production and Utilization: A Brief History.

Michael H. Tunick.

Chapter 2. Whey Processing and Fractionation.

Laetitia M. Bonnaillie and Peggy M. Tomasula.

Chapter 3. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses.

Raj Mehra and Brendan T. O’Kennedy.

Chapter 4. Whey Protein-Stabilized Emulsions.

David Julian McClements.

Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions.

Stephanie T. Sullivan, Saad A. Khan and Ahmed S. Eissa.

Chapter 6. Whey Protein Films and Coatings.

Kirsten Dangaran and John M. Krochta.

Chapter 7. Whey Texturization for Snacks.

Lester O. Pordesimo and Charles I. Onwulata.

Chapter 8. Whey Protein-Based Meat Analogs.

Marie K. Walsh and Charles E. Carpenter.

Chapter 9. Whey Inclusions.

K.J. Burrington.

Chapter 10. Functional Foods Containing Whey Proteins.

B. Faryabi, S. Mohr, Charles I. Onwulata and Steven J. Mulvaney.

Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds.

Sundaram Gunasekaran.

Chapter 12. Whey Proteins and Peptides in Human Health.

P.E. Morris and R.J. FitzGerald.

Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion.

Peter J. Huth, Tia M. Rains, Yifan Yang and Stuart M. Phillips.

Chapter 14. Milk Whey Processes: Current and Future Trends.

Charles I. Onwulata.

Appendix.

Index