Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates

The ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue‐type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid‐reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) foam expansion than egg white protein (EWP). However. WPC B made bv low‐pH UF and isoelectric orecinitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.