PRESENTATION ON

WHEY BASED FUNCTIONAL BEVERAGES

FUNCTIONAL BEVERAGES

Ready to drink product that is non-alcoholic, and includes in its formulation non-traditional ingredients.

Includes herbs, vitamins, minerals, amino acids or additional raw fruit or vegetable ingredients, so as to provide specific health benefits that go beyond general nutrition.

EXAMPLE: Sports and performance drinks, energy drinks, ready to drink (RTD) teas, enhanced fruit drinks, soy beverages and enhanced water.

MARKET STRUCTURECHINA

According to Mintel International’s Global New Products Database (GNPD), 1,763 products in the United States and 6,435 worldwide were introduced with whey ingredients in 2005.

Exporter of WPC: Eastern Europe for Asia & Japan. Producer of WPC & WPI: Denmark, Germany, Netherland &

France. According to FICCI, in 2008, functional beverages shares 14% of

total Indian nutraceutical market. Indian functional beverage market in 2008 is 6.0 bn INR.

PRODUCT IMPORTED

2002 2009

WHEY & WHEY PRODUCT

137,900 TONS 288,000 TONS

WHEY PROTEIN 205 TONS 12,400 TONS

INTODUCTIONWhey can be defined as  the watery part of milk 

remaining after  removal of protienacious mass that results from the coagulation of milk by acid or proteolytic enzymes.

Whey is the largest by-product  of  the  dairy  industry  both  in  terms of volume  and  milk  solids  as  it contains  50%  of  original  milk  solids  including  whey protein lactose,  minerals,  water soluble vitamins and residual lipids.

It is estimated that during the production of one pound of cheese, approximately nine pounds of whey are produced.

Through new technologies, whey and its fractions become versatile ingredients and also have high economic value.

Whey products have certain essential amino acids, good digestibility, and protein efficiency index higher than 3.0. Vitamins such as thiamin, riboflavin, pantothenic acid, vitamin B6 and B12 are also present.

Whey products improve textural properties, extend shelf-life, emulsification and stability, improve flow properties, enhance color and taste and have been shown to provide beneficial functionality.

Functional properties of whey proteins, such as emulsifying, water/fat holding, foaming, thickening and gelling properties, also make them interesting to be used as a food ingredient.

VARITIES OF WHEY INGREDIENTS

Acid whey, with a pH less than or equal to 5.1, is produced during the manufacture of cottage cheese, ricotta and cream cheeses and has applications in such products as salad dressings and snack foods that require a savory flavor profile.

Sweet whey, with a pH of 5.5 or greater, is created during the manufacture of rennet-coagulated cheese.

Whey protein concentrate (WPC) is produced by concentrating, using filtration, the protein components of pasteurized whey and is used to simultaneously enhance protein fortification and functionality of a food product. For instance, WPC with a 75% protein content can be used as a replacement for egg whites. WPC typically contains 34% or more protein.

Whey protein isolate (WPI), is manufactured in a manner similar to WPC, but with a resulting concentration of 90% or more protein.

Reduced-lactose whey, has a lactose content of less than 60%; the lactose is removed through filtration, dialysis or precipitation.

Demineralized whey, may be created by drying whey that already has been processed to remove a portion of its mineral content via precipitation, ion exchange, electrodialysis or membrane filtration. Reduced-mineral whey cannot contain more than 7% ash.

WHEY BEVERAGESUse of milk whey as a nutritious or curative beverage

dates to ancient history times, with the Greek physician Hippocrates being known to prescribe whey for various therapeutic uses.

Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed.

Four basic types of whey beverages were identified:1. Mixtures of whey with fruit or (rarely) vegetable

juices2. Dairy-type, ‘thick’ beverages (fermented or

unfermented)3. Thirst-quenching carbonated beverages 4. Alcoholic beverages (beer, wine or liqueurs)

FRUIT JUICE-TYPE WHEY BEVERAGES

Mixtures of fruit juices and unprocessed or deproteinated whey are the most common types of whey drinks found on local markets today.

The main two basic ingredients are typically liquid whey and liquid fruit juice or, more likely, fruit juice concentrate.

The flavors used in these beverages most often include citrus fruits (mainly orange, followed by lemon, rarely grapefruit),as well as mango, passion fruit, pear, apple, strawberry, raspberry or fruit juice combinations with exotic descriptive terms (‘tropic mix’, ‘multifruit’,‘fruit nectar’, etc.).

Acid whey used for these highly acidic drinks, for flavor compatibility.

These products are often fortified with vitamins, sometimes also minerals, especially in the case of isotonic sport drinks

Products containing vegetable juices (e.g. carrot) also can be found on some local markets.

DAIRY-TYPE BEVERAGESThere are two basic types of dairy beverages: (i) Unfermented milk and milk derivatives represented

by market milk, milk shakes, flavored milk and similar products (based on skim, partially skimmed, full-fat or even fat-enriched products)

(ii)Fermented products such as sour milk, buttermilk, kefir and other similar cultured dairy beverages.

Both product types can be made using whey. The main difference in the quality characteristics of these two product types is the pH; in the former case the pH is close to the neutral range (pH 6.2–6.5) typical of cow’s milk or sweet whey, while most fermented dairy products and acid whey are quite acidic, with in the pH range of 4.8–4.5 , in some cases even considerably less.

THIRST-QUENCHING CARBONATED BEVERAGES

The most typical product representing this type of whey beverage is the Swiss Rivella.

Rivella is the strongest original Swiss soft drink brand and definitely No. 2 in the Swiss soft drink market with a market share of 14.2% in quantity and16% in value.

These drinks contain  ideal combination of easily metabolized sugars and electrolytes.  

One of the latest variants of the Rivella, the ‘Rivella-green’ has been developed using herbal extracts from green tea as a move towards enhanced nutritional benefits.

OTHER TYPES OF FUNCTIONAL WHEY

BEVERAGESHigh protein enriched drinkLactose free protein drinkWhey based soupsFat free whey drinksWhey based sports drinksSugar free whey drinksWhey based flavored drinkable yoghurtWhey based flavored drinksWhey based sports drinkWhey based women drinksWhey based infant drinks

INGREDIENTS IN WHEY BEVERAGES

WHEY PROTEIN:Whey protein is a protein fraction obtained from cow’s milk.

Milk contains two major protein fractions, including casein, which provides about 80% by weight of the total protein, and whey protein, which provides about 20% by weight of the total protein.

whey proteins are a rich source of branched chain amino acids (BCAAs). BCAAs are important for athletes, since, unlike the other essential amino acids, they are metabolized directly into muscle tissue and are the first amino acids used during periods of exercise and resistance training.

Dried whey protein is appropriate for beverage formulation beacause it has a fresh & neutral taste.

The ideal pH of a proposed whey protein beverage would either be far above or below the isoelectric point of whey proteins, which is 4.6. If the beverage is formulated at or near this point, the whey proteins will precipitate and beverage quality and acceptability will suffer.

ACIDULANTSWhey protein’s strong buffering capacity requires the use

of considerable amounts of acid in the formula to bring the starting pH from around 6.5 down to 3.5 or lower.

The most common acids used for making high-acid whey protein beverages are: phosphoric, hydrochloric, malic & citric.

CARBON DIOXIDE (CARBONATION)Carbon Dioxide considered as ingredient because of its

impact on acidity. There is increasing interest in improving the nutritional profile of carbonated soft drinks by adding whey protein.

FLAVORSWhey proteins, unlike some vegetable protein sources,

are widely compatible with, and even complementary to, many popular flavors. Acidified whey protein beverages are also less prone to the flavor adsorptive effects of other proteins in beverages.

FLAVORSWhey proteins, unlike some vegetable protein sources, are

widely compatible with, and even complementary to, many popular flavors. Acidified whey protein beverages are also less prone to the flavor adsorptive effects of other proteins in beverages.

SWEETENERSThere are many choices of caloric and natural or artificial

reduced-calorie and non-caloric sweeteners suitable for use in whey protein beverages. These include:

1) Sugars such as sucrose, fructose and high fructose corn syrup.

2) Sugar alcohols such as lactitol and erythritol.3)Artificial high-intensity sweeteners including sucralose and

acesulfame potassium.The selection of sweeteners can impact mouth feel and

protein stability in a formula-specific manner.COLORSColors may be either artificial or natural, with light stability

an important consideration when using transparent or translucent bottles.

FRUIT JUICESJuices are an excellent choice for creating flavorful whey

protein isolate beverages and increasing consumer appeal. The pH of the whey protein isolate in solution should be

adjusted with the appropriate acidulant systems before combination with juices, because the protein will otherwise buffer the juice acids and possibly irreversibly change the product characteristics.

MINERALSThe stability and clarity of acidified whey protein beverages

is believed to be affected by the amount of mineral ions, such as sodium or calcium, present in the system. Therefore, mineral selection and level of fortification may be limited by their effect on the final beverage.

VITAMINSVitamin must be chosen and formulated according to their

compatibility with the overall system .Most water-soluble vitamins are fairly stable in acid

environments.

STABILIZERS AND EMULSIFIERSStabilizers and emulsifiers can be very important to

neutral, shake-type beverages, especially when mixtures of proteins and/or cocoa powder are used.

Carrageenan, cellulose gel and cellulose gum are stabilizers used in neutral beverages with added protein.

Pectin is used for whey protein beverages in the pH range between 3.5 and 4.6 to protect and stabilize the proteins during thermal processing and throughout their shelf life.

Stabilizers are generally not needed below pH 3.5 in acidified whey protein isolate RTD beverages.

Emulsifiers like mono- and diglycerides and buffers such as tetrasodium pyrophosphate are commonly used in neutral pH beverages using whey proteins along with other milk proteins.

PRESERVATIVESInclude chemical preservatives such as sorbates

and benzoates to control the growth of yeasts, molds and bacteria that could lead to product spoilage.

 NUTRACEUTICALSWhey protein drinks are considered high-value

nutritional beverages, and are often fortified with additional nutritional components such as plant sterols to lower cholesterol, lutein to improve eye health, orma-huang or guarana which are reported to boost energy. Live and active cultures are frequently incorporated into cultured dairy beverages containing whey proteins.

BEVERAGE FORMULATIONSAdjustments may be necessary, depending upon the

exact nature of ingredients used, processing and storage variables, local regulations, and target consumer preferences in each market. Check local regulations for use of additives and labeling requirements.

There are several technological operations that play an important role in the production of whey beverages or of dairy ingredients used in these.

If a long shelf-life of the products is desired, ultra-high temperature (UHT) processing may be applicable in some cases where the sensitivity of the whey protein to heat could be overcome.

Production of frozen whey beverage concentrates should be feasible as freezing of whey protein concentrates does not seem to cause major insolubilisation or other problems.

ISOTONIC DRINK WITH WPI

Ingredients Usage level (%)

Water 85.43

Fructose 9.00

WPI 5.00

Phosphoric acid

0.37

Natural mango flavor

0.05

Yellow color 0.04

Potassium sorbate

0.04

Salt 0.04

Calcium chloride

0.02

Potassium chloride

0.01

Total 100

PROCEDURE:1.Reconstitute WPI in

formula water (at ambient temperature) with a high speed mixer and allow to hydrate 20minuteswith little agitation.

2.Mix in fructose, salts, flavor and color.

3.Use 85%solution of acid to adjust pH to 3.2.

4.Heat to 90ºC (195°F) for 45 seconds.

5.Fill containers and cool to 4ºC (40°F).

MEAL REPLACEMENT DRINK WITH WPC 80

Ingredients

Usage level (%)

Skim milk 93.00

Granulated sugar

4.70

WPC 80 1.40

Vanilla extract

0.50

Mono & di glycerides

0.20

Carrageenan

0.10

Tetrasodium

pyrophosphate

0.10

Total 100

PROCEDURE:

1. Disperse all ingredients into skim milk at 4ºC (40°F)with a high-speed mixer.

2. Check pH and adjust to 7.0-7.1 by adding tetra sodium pyrophosphate.

3. Hydrate for 20minutes.4. Check pH and re-adjust to 7.0-7.1 if

necessary by adding tetra sodium pyrophosphate.

5. Heat to 85ºC (185°F).6. Homogenize: first stage at 250 Bar

(24.82MPa, 250kg/cm2 or 3600psi) and second stage at 48 Bar (4.82MPa, 49kg/cm2 or 700psi).

7. Cool to 25ºC (77°F).8. Bottle.9. Retort with rotation at 10 rpm

at120ºC (250°F) for 4 to 5minutes.

LOW SUGAR DRINK WITH WPC 80

Ingredients

Usage level (%)

Water 90.62

WPC80 5.29

Cream 2.11

Pectin 1.37

Phosphoric acid

0.28

Mango flavor

0.20

Sucralose 0.10

Red color 0.02

Yellow color

0.01

Total 100

PROCEDURE:1. Hydrate stabilizer in half of the formula

water at 85ºC (185°F) and let swell for 10minutes.

2.Agitate at 85ºC (185°F) until completely dissolved, allow to cool to 60ºC (140°F).

3. At the same time, reconstitute WPC in the remaining formula water at ambient temperature with a high-speed mixer, add Cream and let hydrate for 20minuteswith little agitation.

4. Add WPC solution to stabilizer solution and add sweetener, flavor and colors.

5. Use 85%solution of acid to adjust pH to 3.8.

6. Homogenize: first stage at 250 Bar (24.82MPa, 250kg/cm2 or 3600psi) and second stage at 48 Bar (4.82MPa, 49kg/cm2 or 700psi).

7. Heat to 88ºC (190°F) for 45 seconds. Cool to 24ºC (75°F).

8. Fill containers and cool to 4ºC (40°F).

ADVANTAGES OF WHEY BEVERAGESPhysical performance / sports:

Builds and repairs muscleskey protein used by bodybuilders and athletes

Weight managementProtein without fat, no carbohydrates, no

cholesterolBurns fat and builds lean muscleAppetite suppressant

Maternal / Infant nutritionAdded protein intake needed by pregnant womenMany components of breast milk

Healthy ageingHelps prevent sarcopenia (muscle loss) and bone

loss

Cardiovascular HealthWhey components may help reduce risk of

cardiovascular disease Whey peptides may lower cholesterol levels

DiabetesMay prevent onset of Type-2 diabetes High-quality protein without fat and cholesterol

CancerBoosts immune functionUnique peptides show anticancer properties

SOME EXAMPLES OF WHEY BEVERAGES

Reflex Nutrition’s Whey Refresh (Jan 08) – 500 ml bottles, 40g protein (WPI) and pure filtered water

IDS New Whey Liquid Protein (June 08) – 2.9 oz bottles, 25g protein (hydrolysed whey & casein), 0 carbs, 0 fat

Bolthouse Farms Perfectly Protein Mocha Cappuccino & Hazelnut Latter (2007) – 8 oz bottle, 10g protein

Kellogg K2O (2007) – 16 oz bottle, 5 g protein

Starbucks’ Vivanno Nourishing Blends protein/fibre smoothies (July 08) – 10 oz; banana/chocolate – 21g protein, orange/mango/banana – 16g protein

Other functional whey drinks

HURDLES FOR WHEY BASED FUNCTIONAL BEVERAGE

Current

Future

RECENT DEVELOPMENTS

COMPARATIVE ANALYSIS OF INDIAN PANEER AND CHEESE WHEY FOR ELECTROLYTE WHEY DRINK

BY: Nupur Goyal and D.N. Gandhi Dairy Microbiology Division, National Dairy Research

Institute, Karnal, IndiaThe pH, protein, total solids and lactose contents were

higher in cheese whey. Minerals like sodium, calcium & magnesium contents

were lower in cheese whey compared to paneer whey. For a better electrolytic drink, mineral concentration

should be high and lactose concentration should be less. Hence, paneer whey is more suitable for the preparation of whey based beverage.

DEVELOPMENT OF WHEY BASED LASSI. LEADER: DR. LATHA SABIKHI

A lassi-like beverage was standardized using both paneer and rennet whey.

Stabilizers such as pectin, CMC and trisodium citrate are used.

The stabilized whey-milk base was inoculated with a suitable lactic acid culture and incubated.

The dahi thus obtained was converted into whey-based lassi by standard method.

To enhance the shelf life it was heat-treated using UHT process and packed under aseptic conditions in tetra bricks.

UHT whey-based lassi can be stored at room temperature for 150 days.

NDRI also develops mango lassi & Whevit softdrink for commercial sale.

FRENCH VANILLA + SOY SHAKE FOR WOMEN’S

Developed by HILMAR INGREDIENTS.This shake concept is : low in fat, has no

added sugar, & contains 3 gm of fiber.Ingredients: water, wpc 80%, soy protein

isolate, natural & artificial flavor, fructan ( a source of fibre), calcium carbonate, gellan gum, vitamin & mineral blend, sucralose.

Meets all the nutrition need.

OPPORTUNITIES FOR WHEY BASED FUNCTIONAL

BEVERAGERapid increases in the lifestyle diseases and economic

burden on societies.Advances in nutrition science revealing new health

benefits of components in everyday food.Rapid increase in consumer knowledge of benefits of

functional components.Primary producers seeking new ways of adding value.Whey ticks many of the boxes in nutrition trends:

Free from / low in fat Category-specific benefits (digestive, heart, brain, skin etc) Condition-specific (diabetes) Lifestyle management (weight/satiety, mood etc) Growth, development and energy boost

Whey is easily incorporated into products from a processing characteristics/taste point of view.