Abstract
A large variety of dairy protein preparations are presently available on a commercial scale, including caseins and coprecipitates, whey protein concentrates, whey protein isolates and specific whey protein fractions such as β-lactoglobulin, α-lactalbumin-enriched fractions and lactoferrin. Casein in micellar form is obtained by microfiltration procedures. The functional performance of these preparations is influenced by their protein composition as well as by the presence of non-protein constituents and by processing. The association of dairy proteins with fat globules is the basis of emulsion stabilization. Starting from protein-stabilized oil-in-water emulsions, filled protein-lipid gels can be produced. In such mixed protein gels, filler effects play an important role. The microparticulation of whey protein or mixtures of whey protein and casein is emerging as a novel technique to create protein-aqueous systems with a fat-like appearance and mouthfeel.
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