High-moisture extrusion texturization.

High-moisture extrusion texturization holds the promise for creating texturized whey protein products. In developing a way to create desirable textural properties, it is imperative that the beneficial properties of whey proteins, such as flavor and protein quality, are preserved. But taking a cue from texturized vegetable proteins, particularly concerning market potential, science and business probably will commercialize texturized whey protein, providing consumers with another choice of healthful end products. Adding texturized whey proteins in various forms to foods boosts their nutritional profile, reduces the number of calories from carbohydrates and opens a new market for whey protein suppliers. With the increasing demand for products with less gums and binders, which are mostly carbohydrate based, and with the need for consumable or biodegradable food wrappers, it is conceivable that modified whey proteins could be molded as foods and food wraps. The extrusion and molding technology can be adapted to unique whey protein biopolymers. Contact: Charles Onwulata, USDA-ARS, Eastern Regional Research Center, Room 1208, 600 E. Mermaid Lane, Wyndmoor, PA, 19038. Phone: [phone]. Fax: [phone]. Email: [e-mail].