Whey and Whey Components as Ingredients with outstanding nutritional and functinal Properties
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1 Whey and Whey Components as Ingredients with outstanding nutritional and functinal Properties Georg Herbertz Herbertz Dairy Food Service Germany Session III A Processing technologies for waste reduction and by-product utilisation FOODWORD INDIA Mumbai, November 17, 2011
2 Herbertz Dairy Food Service Member of Bavarian Milk and Dairy Center Herbertz Dairy Food Service Haus der Milch Ignaz-Kiechle-Strasse Kempten / Allgäu FOODWORLD INDIA
3 Bavarian Milk and Dairy Center Spitalhof Spitalhof Experimental Experimental Farm Farm Quality Quality & & Laboratory Laboratory Center Center (muva) (muva) House House of of Milk Milk Dairy Dairy School School
4 Should we consider Whey as a Waste Product? Today most of whey in Oceania, USA and Europe - derived from cheese and casein production - is utilized to whey powder or other derivatives As an valuable raw material in FEED and FOOD it is not accepted to waste whey Since modern processing equipment and technologies are available and introduced to the Dairy industry, especially whey derivatives are becoming more and more a regular ingredient status in many food stuffs With its protein resp. amino acid profile, energy-rich milk sugar and calcium-phosphate complex with high bioavailability whey offers a wide range of options to be used in many foods FOODWORLD INDIA
5 Is the Raw Material Basis still growing? EU Cheese Balance Sheet for 2011 FOODWORLD INDIA
6 Growing Cheese Export in 2011 FOODWORLD INDIA
7 EU Balance Sheet for Whey Powder FOODWORLD INDIA
8 Composition of Milk and Whey Milk Milk 13,40 13,40 % Fat Fat 4,20 4,20 % Non Non Fat Fat 9,20 9,20 % Protein Protein 3,70 3,70 % Minerals Minerals 0,80 0,80 % Lactose Lactose 4,70 4,70 % Whey components Casein Casein 3,00 3,00 % Albumin/Globulin Albumin/Globulin 0,55 0,55 % 6,20 % TS NPN NPN 0,15 0,15 % FOODWORLD INDIA
9 Different Types of Whey as Raw Material for Manufacturing Derivatives Milk Acid, rennet Coagulation Microfiltration Coagulation Culture, rennet Whey drainage Whey drainage Casein Casein whey Rennet & acid Milk serum Cheese whey Sweet & sour Cheese component components components components components Kasein Lactose Minerals Whey proteins Fat Lactose Minerals Whey proteins Lactose Minerals Whey proteins Fat Casein Fat FOODWORLD INDIA
10 What makes Whey attractive as an Ingredient for Food Applications? Functionality Sensorial imprssion SUCCESS Processability Nutritinal Value FOODWORLD INDIA
11 Range of Separation Techniques to improve the Functionality and nutritional Value of Whey Nanofiltration Microfiltration Ultrafiltration Reverse Osmosis Electrodialysis Ion-exchange Chromatography Conventional Separation Evaporation Precipitation Combination of two and more methods FOODWORLD INDIA
12 Separation Techniques in Dairy Applications Skim milk Milk serum Microfiltration Retentate Ultrafiltration Reverse osmosis Nanofiltration Cheese milk Diafiltration Drying Ultrafiltration Cheese MPC s Milk serum powder Diafiltration Milkroparticulation Whey Nanofiltration Elektrodialysis WPC s (fat free) Ultrafiltration Ion exchanger Blends WPC s DEMIN Products FOODWORLD INDIA
13 Effect of Ultrafiltration in Dairy Applications Pressure Flow Fat Whey proteines Casein Retentate R=100% Permeate (lmh) Flux Diafiltration: Addition of water for improved permeability of suspended solides Water Salt Lactose NPN asymmetric UF membrane FOODWORLD INDIA
14 Sweet Whey Ultrafiltration FOODWORLD INDIA
15 Copmpositon of different types of demineralised Whey Powders % Source: Dried Dairy Ingredients FOODWORLD INDIA
16 Composition of Feed, Retentate and Permeate of a 3 X microfiltered Skim Milk Retentate Whey Protein 0,63 0,63 % Casein 8,46 8,46 % Skim Milk NPN NPN 0,15 0,15 % Fat Fat 0,09 0,09 % Whey Protein 0,60 % Lactose 4,80 4,80 % Casein 2,85 % Minerals 0,75 0,75 % NPN 0,15 % TS TS 14,88 14,88 % Fat 0,03 % MF Lactose 4,75 % Minerals 0,75 % Permeate TS 9,13 % Whey Protein 0,58 % Casein 0,05 % NPN 0,15 % Fat 0,00 % Lactose 4,75 % Minerals 0,75 % TS 6,28 % FOODWORLD INDIA
17 Industrial Whey Products for Food & Pharma Applications Sweet and sour whey powder Permeate powder(uf) Milk serum powder (MF) Partly demineralised Whey powders ( ) Demineralised whey powder (90) Whey protein concentrates & isolates (WPC 30 90) Whey protein hydrolysates Protein fractions (Lactoferrin, Lactoperoxidase) Milk sugar (edible, refined edible, Pharma) Lactulose, Lactitol, Tagatose Hydrolysed products Milk calciaum products Galactooligosaccharide (GOS) FOODWORLD INDIA
18 Usage of Whey and Whey Derivatives to manufacture Blends with specific Functionalities Cream powder Cream powder Skim milk powder Skim milk powder Permeate powder Permeate powder Whole milk powder Whole milk powder Other ingredients Other ingredients Dosing Dosing Whey powder Whey powder WPC s WPC s Filling Filling Bagging Bagging Processing Processing FOODWORLD INDIA
19 60:40 Blend Milk Serum & Skim milk offers the best sensorial Result cooked (odour) 6 Total impression 4 2 sweet 0 Cooked taste salty Milk like Sample 7 milk serum powder non-crystallized : skim milk powder (20:80) Sample 8 milk serum powder non-crystallized : skim milk powder (40:60) Sample 9 milk serum powder non-crystallized : skim milk powder (60:40) FOODWORLD INDIA
20 Taste Improvement Well balanced taste in finished products Lactose in whey products acts as a flavour enhancer Maillard-reaction delivers caramel sensory impression Bakery products Confectionery Ice cream Dairy products FOODWORLD INDIA
21 Reduction of Sweetness in Spreads Options for milk and whey based products: Skim milk powder Sweet whey powder Permeate powder Lactose edible grade Blends FOODWORLD INDIA
22 Example: Milka s White Chocolate Ingredients: Sugar Cocoa butter Skim milk powder Sweet whey powder Lactose Anhydors butter fat Soy-Lecithine Flavour FOODWORLD INDIA
23 Importance of Particle Size Distribution of Lactose in Chocolate Manufacturing % residue Best results with % residue on a 200 mesh sieve unmilled standard fine mesh FOODWORLD INDIA
24 Gelation Behaviour Whey proteins building irreversible gels High level of water binding and reduction of fat without loosing positive mouth feeling Bakery products Mead products Confectionery Dairy Products FOODWORLD INDIA
25 Lactose is a functional Ingredient in Meat Products, especially in fermented Sausages The main advantages of lactose: Slow and controlled fermentation Better controlled ph-reduction Improved flavor & texture formation Low sweetness Other sugars or sweetener are not able to act like the disaccharide lactose FOODWORLD INDIA
26 Stabilizing Emulsions Supporting stability in oil water emulsions Improved protein functionality depends on ph-value and mineral concentration Improvement of mouth feeling Confectinery Beverages Dairy products Ice cream Soups & sauces FOODWORLD INDIA
27 Foaming Properties Mainly WPC and WPI Building foam with fine and stabil pores Improvement of mouth feeling Desserts Ice cream Confectionery Dairy products FOODWORLD INDIA
28 Browning Effect Thanks trough reaction between protein and lactose Millard Reaction takes place Improvement of visual appeal Intensified sensorial impression Bakery products Bread and similar products FOODWORLD INDIA
29 Increased Nutritional Value High bio-availability of all whey components Can be even used for therapeutically treatments Can profit from the positive and healthy image of milk Baby Food Specific diets Dairy products Bakery products Confectionery Mead products Soups & sauces FOODWORLD INDIA
30 Milk Sugar as Consumer Item Known as an active ingredient Slow digestion has a pos. effect Activates development of a healthy gut flora Stimulates digestion mildly and naturally Does not lead to customization FOODWORLD INDIA
31 Lactose Hydrolysation as Option for additional Whey Valorization As pre-concentrated hydrolyzed syrup Preferred for beverages (fruit and soft drinks and other milk based beverages) and probably even in ice cream In some bakery applications In the meantime even lactose-reduced milk powder is on the market manufactured with this kind of product FOODWORLD INDIA
32 Lactose Content of Milk and whey Products Products ( % ) Protein Fat Lactose Minerals Water Cream Powder 42 % 21,5 42,0 27,7 4,8 4,0 Whole milk powder 26,5 26,0 38,0 6,0 3,5 Skim milk powder 35,0 1,0 52,0 8,5 3,5 Whey powder 12,5 1,5 75,0 8,0 2,5 Permeate powder 3,5 1,0 83,0 8,5 4,0 Demin 50 % 13,0 1,0 80,0 4,0 2,0 Demin 90 % 14,0 1,0 82,0 1,0 2,0 WPC 35 % 35,5 3,5 50,5 7,0 3,5 WPC 30 % 30,5 5,0 53,5 8,0 3,0 Lactose edible 0,3 0,0 99,2 0,3 0,2 Condensed milk 8,4 7,5 7,9 1,2 75,0 FOODWORLD INDIA
33 Lactose in Babyfood Products Lactose cannot be replaced Adaptation of human milk makes Lactose necessary Lactose content in human milk is about 7,2 % But there are other options to improve the lactose content E.g.: Demin whey powder or other whey based products FOODWORLD INDIA
34 Better Taste and Functionality for many Food Products Ice cream Baby Food Confectionery Dairy products Beverages Bakery items Specific diets FOODWORLD INDIA
35 thank you very much for your interest FOODWORLD INDIA
36 Herbertz Dairy Food Service Haus der Milch Ignaz-Kiechle-Strasse 22 D Kempten / Allgäu Tel: +49 (0) Mobile: +49 (0) Skype: gherbertzke Fax: +49 (0) georg@herbertz-service.de URL: FOODWORLD INDIA
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