The ingredient – Hilmar 9420 whey protein isolate – is derived from sweet dairy whey manufactured by a special cross-flow filtration process and isolated using a proprietary fractionation process, said the company.
During a recent visit to Hilmar’s headquarters in Hilmar, California, a spokesperson for the company explained that the ingredient can reduce the overall astringency in low pH beverages, in addition to enhancing the nutritional profile and being heat stable.
The ingredient, available as a spray-dried, cream-colored, free-flowing, non-caking powder, is ideal for acid beverages, juices, isotonics or any low pH system looking for transparent protein fortification, said the company.
The whey forward
For a long time whey was viewed as a secondary product within the dairy industry, used simply as a means of feed for animals and not as an added-value ingredient. That, however, is changing, particularly with the impact of high milk costs on the industry.
Such a change has seen whey proteins become an important nutritional and functional food ingredient, with extensive use in food applications such as sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products.
Proof of concept
During the visit, prototypes presented included a high-protein, clear sports beverage (amongst other concepts), which illustrated the functionality of the ingredient. A 250 milliliter serving provided 70 calories and 17 grams of protein, said the company,
The spokesperson noted that, for prototypes displayed at the recent Expo West/ Supply Expo event in Anaheim, the company went to a co-packer to produce six different beverages.
“We’ve done this several times now, so we understand the challenges our customers face when producing their own beverages,” said the spokesperson. “This is also true for bar manufacturing. We have our own bar extruder and enrober, and we’ve gone to a co-packer to produce bars for additional real-life experience.”