Abstract
Procedures are outlined for development of model food systems for evaluation of functionality of whey protein concentrates as an alternative to traditional functionality testing in simple systems. A stepwise approach is suggested, starting with published food formulations and applying experimental design to the development process.The approach is illustrated for two model systems, a coffee whitener and a whipped topping. Results indicate factors that must be considered in model development. In the coffee whitener, protein type must be considered, and the same model may not be applicable to different types of proteins. Data illustrate the need for evaluation of the food system by multiple testing procedures.
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