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Succinylated Whey Protein Concentrates in Ice Cream and Instant Puddings

Department of Nutritional Sciences, University of Toronto, Toronto, Canada, M5S 1A8

ABSTRACT

The effect on quality of substituting succinylated cheese whey protein concentrate for nonfat dry milk in ice cream and instant pudding was examined. The use of succinylated whey protein concentrate in ice cream increased viscosity and resistance to melting and reduced freezing time and overrun. In the absence of stabilizers and emulsifiers, trends were the same and ice cream remained stable. Incorporating succinylated whey protein concentrate into instant pudding increased hydration and retarded rate of firming during storage.