吉林大学学报(工学版) ›› 2015, Vol. 45 ›› Issue (3): 1024-1028.doi: 10.13229/j.cnki.jdxbgxb201503050

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Preparation of whey protein based fat replacer and application in low fat milk

ZHANG Tie-hua1, JIANG Nan1, LIU Di-ru1, HAO Jin-feng2, MAO Chun-ling2, GUO Ming-ruo1   

  1. 1.College of Quartermaster Science and Technology,Jilin University, Changchun 130062,China;
    2.School of Food Production Technology and Biotechnology,Changchun Vocational Institute of Technology, Changchun 130033,China
  • Received:2014-03-07 Online:2015-05-01 Published:2015-05-01

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Abstract: The particle size distribution and stability of three fat replacers (WPC 7.00, WPC 8.50 and WPI) are studied, and their effects on the viscosity, rheological properties and sensory qualities of low fat milk are analyzed. Results show that the sizes of 72.4% particles of WPD 7.00 fall in the scope of 647.9±291.7 nm, which could imitate fat to produce similar consistency and greasy feel. The average Zeta potential of WPD 7.00 is -45.5±9.71 mV, indicating a stable solution. In terms of the viscosity, rheological properties and sensory qualities there is no significant difference (P>0.05) between the whole milk and low fat milk with 75% fat replaced by WPC 7.00.

Key words: food processing technology, whey protein, fat replacers, particle, milk

CLC Number: 

  • TS252.59
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