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Succinylated Cheese Whey Protein Concentrate in Coffee Whitener and Salad Dressing

Department of Nutrition and Food Science, University of Toronto, Toronto, Canada M5S 1A8

ABSTRACT

Succinylated whey concentrate was substituted for sodium caseinate in the formulation of coffee whitener and for 20% of the egg yolk in salad dressing, and the effects on quality and acceptance were determined. Succinylated whey concentrate has emulsification properties suitable to these products. A coffee whitener was obtained with higher viscosity, greater stability, lower whitening power, and greater acceptability than the control sample made with sodium caseinate. Similarly, a more stable salad dressing with a higher viscosity and no significant difference in acceptability was produced. Succinylated whey concentrate, therefore, has potential as a new and functional protein.