Deproteinized whey (DPW) is a multifaceted and cost-effective performer in formulations, offering numerous benefits such as salt, sugar and fat reduction, attendees at the Dairy Management Inc.™ (DMI) 2006 Dairy Innovation Forum learned.

In products ranging from pizza dough to low-fat muffins to cake frosting, DPW can naturally deliver sweet and salty flavors, replace fat, enhance texture and increase dough yield, said Glenn Ward, senior scientist in research and development at Land O’ Lakes, Inc., Arden Hills, Minn., in his presentation to the Forum. The annual two-day, by-invitation-only event is dedicated to innovative thinking in the dairy, food and beverage industries. This year’s meeting was held Feb. 7-8 in Scottsdale, Ariz.

For food manufacturers looking for new ways to meet America’s appetite for healthier foods that contain less sodium, sugar and fat but offer great flavor and nutrition, DPW may be the answer.

A naturally versatile performer
Ward explained how DPW is produced when sweet whey is processed into whey protein concentrate (WPC) or whey protein isolate (WPI) via ultrafiltration (UF). The dairy components that pass through the UF membrane—primarily water, lactose and some ash—become the “whey permeate,” or deproteinized whey.

Made this way, without any added chemicals or ingredients, DPW is a “wholesome, natural product,” Ward said.

It’s also a utility player among bakery ingredients, Ward pointed out. First, DPW is a natural sweetener that compares favorably with such ingredients as sucrose, corn syrup solids, dextrose, brown sugar and more. Yet unlike those sweeteners, DPW also contributes a number of valuable nutrients, such as calcium, phosphorus, potassium and sodium. DPW also has a lower glycemic index than other sweeteners (46 for the lactose in DPW vs.100 for glucose or 60 for sucrose), helping sustain a sense of satiety for appetite control.

Next, the unique composition of DPW modifies flavor in much the same way as salt. These “salty notes” in DPW, said Ward, enhance the taste of foods and may permit reduced sodium content to be noted on the label.

Ward also pointed out that dough containing DPW retains its moistness and texture in reduced-fat, chemically leavened and frozen baked goods, keeping a softer crumb and resisting staling.

How to use deproteinized whey
A powder, DPW is suitable in dry mixes and ingredient blends, where it may allow for the reduction or elimination of other baking ingredients for a cost savings. He gave the example of double caramel rolls using DPW. In this formulation, adding DPW permitted cutting the fat by 50%, brown sugar by 10%, flour by 3% and salt altogether for ingredient cost reductions of 12.1% (based on ingredient prices as of July 1, 2005). In general, said Ward, using DPW allows food manufacturers to reduce fat by 5% to 10% in batter-based baked goods and by up to 55% in yeast-based baked goods.

The Forum, which drew more than 160 dairy, food and beverage leaders for presentations, discussions and networking, is designed to stimulate innovation in the processing, packaging and marketing of dairy and dairy-based products and ingredients.

DPW Usage Levels Recommended for Baking Industry

Breads, Rolls, Pizza Crust             2% to 3% of Flour

Cakes and Muffins                        10% to 15% of Sugar

Icing and Topping                          10% to 20% of Sugar

Pie Dough (60% Shortening)           6% to 8% of Flour

Pie Dough (5% Shortening)            10% to 12% of Flour

Fruit Fillings                                 10% to 20% of Sugar

SOURCE: International Foods and Dairy Proteins Division, Land O’ Lakes Inc.