Whey products are not heat stable
Whey Proteins
Sometimes hydrolysates are used to help with stability but result in a poor bitter taste
Phosphates are generally used to gain heat stability but create a less desirable product label
Milk proteins require the use of additional stabilizers and additives to achieve heat stability
Additional ingredients make it harder to achieve clean label
Stabilizers are needed to prevent issues with age-related gelation and sedimentation
Milk Proteins
BEFORE HEAT
AFTER HEAT
Experience age-related gelation
Require stabilizers
Require additives
10% WPI Solutions – Heat Stability Comparison
High Level of Gelation
Becomes gritty
Falls out of solution
Gels vs. stays thin
in application
Increased viscosity
(too thick to
process)