Patented stabilizer to find dairy applications.

Dairy processors and food manufacturers continually strive to improve nutritional value and functionality. A whey protein-derived hydrocolloid, developed by scientists at the Southeast Dairy Foods Research Center (North Carolina State University, Department of Food Science, Room 118, Schaub Hall, Raleigh, NC 27695) is a stabilizer alternative that can meet these needs. It offers the properties of other, carbohydrate-based hydrocolloids, such as improved texture and mouthfeel. In addition, the all-dairy ingredient delivers high protein, is easily available and may decrease processing costs. The technology is available for licensing, and small samples are available for testing.

The patented whey protein polymer, dried into powder form, gels instantly on contact with hot or cold liquids. The powder disperses instantly and evenly, forming a diluted gel with a smooth texture. Unlike other hydrocolloids that may be unstable under certain conditions, this whey protein thickener maintains its viscosity over time, within a broad pH and temperature range. Scientists have obtained consistent results testing the whey polymer within a pH range of four through eight, and through a temperature range of 5 C to 90 C.

Investigators recently performed the process using a spray drying technique. This cost-effective technique now permits an increased level of testing and analysis, which may expedite the development of applications and ingredient improvements. Now that larger volumes of the dairy ingredient are being manufactured, samples are available for commercial testing.

The whey-based thickener has been in development for about five years. Scientists developed it as an alternative to traditional thickeners, such as starches and gums, which tend to be unstable in price, quality and availability. As a further advantage, food technologists can achieve a clean label when using whey proteins as stabilizers in products such as yogurt or processed cheese.

A new benefit scientists continue to explore is the zeta potential of the whey polymer. The zeta potential describes the electric field strength and size of the double layer of ions surrounding the hydrocolloid particles. Researchers are working to optimize the zeta potential to further enhance dispersion stability. Patent. 6,261,624--Thermal- and pH-stable protein thickening agent and method of making the same. Issued: July 17, 2001. Inventors: Heather Hudson, et al. Assigned to North Carolina State University (Raleigh, NC). The patent covers a dry protein product useful as a thickening agent and fat substitute. The powder can be reconstituted at room temperature, or under refrigerated conditions. It can be used in frozen or refrigerated foods at room temperature, and in cooking applications. When reconstituted, the product has a creamy, non-gritty texture, although the texture and consistency of the product can be adjusted depending upon the desired application. Food products containing the powder in hydrated form could include frozen dessert products, beverages and cooked products.

Further information. Chris Daubert; phone: [phone]; email: [e-mail].