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Clumping whey

Printed From: Dairy Science and Food Technology
Category: Food Science
Forum Name: Food Science
Forum Description: Chemistry, microbiology, physics associated with food
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=488
Printed Date: 04 Jul 2020 at 10:05pm
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com


Topic: Clumping whey
Posted By: Guests
Subject: Clumping whey
Date Posted: 20 May 2019 at 2:41pm
Hello everyone, 

I am in the midst of developing a protein shake formulation and have been encountering real problems making a Whey Protein Concentrate formulation not clump. I am only using three ingredients; WPC powder, a thickener gum and an artificial flavouring. Any ideas on why this might be and how I can get around it? It is less prominent in a blend with Whey Protein Isolate included, but I am resolved to make it work with just WPC.

For various reasons I cannot state ingredient percentages or even the exact 'products' I'm using, but I can say that it is a standard WPC80 variant. If there are any ideas regarding what I can do to overcome this problem it would be greatly appreciated. The gum decreases the froth but does not seem to eradicate the small lumps of WPC that seem to turn to a super smooth consistency (which housing dry powder within, dependant on the size of the clump) when it contacts the water or is left in the water for extended periods of time (such as 30 seconds, but it really can be any amount of time, though it's worse the longer it is idle in the water without being mixed). 

Things we have tried so far to fix the issue:

Two different WPC sources. Both clumped.
Varying amounts of gum. We want to keep the protein content high so we cannot add any more without a decrease in the protein content which hurts the nutritional profile versus competitors.

Things we want to try if the feedback concurs:

A larger mixing trial for the formulation. So far we have been working off 60g batches with a rather crude mixing method (i.e.: shaking it around in a container). My question here would be "Will a larger mixing trial actually likely result in the formulation suddenly mixing perfectly and not clumping?" to which my gut response is "no". I want to be wrong! Can someone please tell me if they think otherwise or agree with me?
We would like to try Fonterra WPC. However, they are a little tricky to get WPC from for product trials. Does anyone think that Fonterra whey would make any considerable difference to the clumping?
Decrease the amount of gum. If people think that gum is the most likely culprit for the clumping.

Any and all feedback will be much appreciated. I just want to get past this hurdle.



Replies:
Posted By: Admin
Date Posted: 30 Jun 2019 at 11:14am
Apologies. On checking the SPAM folder I noted your post this morning. Do you still require a response?



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