Acid Whey as a Replacement for Sodium Caseinate in Spray-Dried Coffee Whiteners

¹ Department of Food Science, University of Wisconsin-Madison, Madison 53706

Acid whey from cottage cheese is a by-product that is underutilized. A new use as a replacement for sodium caseinate in spray-dried coffee whiteners was examined. Acid whey was ion-exchanged to a 90% reduction in minerals and ultrafiltered to concentrate protein to 50% of solids in retentate containing 16.6% to 22.6% total solids and used as a total replacement for sodium caseinate. Fifty-two spray-dried coffee whitener formulations were prepared using demineralized acid whey protein concentrate and compared with standard commercial whitener formulations. Optimal stability and functionality were obtained at 1.5% acid whey protein. Dipotassium phosphate was necessary to prevent precipitation of protein exposed to hot acidic conditions of instant coffee. A dipotassium phosphate to protein ratio of 1.0 yielded good stability. The combination of polyoxyethylene sorbitan monostearate and sodium stearoyl lactylate was the only emulsifier system that produced an acceptable coffee whitener. Addition of .5% titanium dioxide was necessary to match desired whitening in coffee as measured with a spectrophotometer. Demineralized acid whey protein was an acceptable replacement for sodium caseinate in spray-dried coffee whiteners and can replace sodium caseinate at a 1:2 ratio. Seven replicates of final formulation produced a functional coffee whitener.

Key Words: acid whey • caseinate • coffee whiteners

Submitted on February 4, 1991
Accepted on April 22, 1991