Whey Texturization: A Way Forward
Texturized ingredients produced by extrusion processing of whey proteins, alone or with other ingredients, provide nutritional and functional benefits in snacks, meat extenders, and other foods.
Cheese whey, once considered “waste” from cheese making, is now a highly sought-after commodity with a significant share of the dairy ingredients market. Through innovations in technology and food science, whey has evolved into an income-producing ingredient for the dairy industry. Technology is again poised to further increase market value for whey proteins through texturization processing and creation of textured co-products.
Texturization is the process of creating structure and texture in bio…
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