Swelling of dry heated whey protein microparticles in different physicochemical conditions

This study was conducted in order to promote innovation and new product development in the dairy industry with 100% dairy ingredients. Whey protein microparticles (PMI) produced by dry heating are studied for texturizing properties in food matrices. The production process consists of mixing whey proteins and lactose at an alkaline pH value, drying the solution and dry-heating the powder. We investigate the functional or swelling properties of these PMI by measuring the amount of water entrapped (WE) in microparticles and viscosity (h) of their suspensions prepared in different physicochemical conditions. The results of the study allowed defining the best ranges of conditions to use theses PMI for food applications.