The whey protein concentrates (WPC) or whey powder can be effectively utilized to replace egg proteins because of its unique functional properties, which mimic the functions of egg protein. The whey proteins can be used to influence the texture of many bakery products because of the leavening, emulsifying, tenderizing and binding qualities.

Whey protein concentrates with protein contents ranging from 30-50% have found application in pre bake glazes on biscuits, bread and pastry. 75% concentrated whey protein can be used to entirely replace the egg protein.

Meat industry

The ability of whey protein to form gel on heating is used in the meat industry in preparing luncheon meat and meat pastes. They can also be used as a binding agents and their advantage is that they will not induce any off flavour like soya proteins. They enhance savoury and spicy flavours. They can also be used for fat binding, especially in sausage preparation, to reduce the fat losses during cooking.

Soups and dessert preparation

The gelling property of the whey protein concentrates can be applied in preparing soups and various desserts. The gel formation gives a pleasant mouthfeel to the consumer.

Soft drinks

Undenatured whey protein concentrate or whey powder can be used to fortify soft drinks up to 1% protein concentration without any deleterious effect on the flavour and appearance. The problem with the use of whey protein in the soft drinks is the development of turbidity and off flavours on storage. Hence it is necessary to clarify the whey.

The whey protein concentrates hold the key in their use as a novel food ingredient chiefly because of their excellent functional properties. The full potential of the application of whey protein concentrate in different food industry has to be exploited for the proper application and commercial utilization.