Traditionally, most protein ingredients are sold in powder form due to ease of transportation and long shelf life. Many high-protein powder ingredients, such as milk protein concentrates containing 85% protein and micellar casein concentrates, have poor rehydration properties (e.g., solubility) after storage, which may limit their use. An alternative to producing dry protein ingredients is the option to use liquid protein ingredients, which saves the cost of spray drying but also improves flavor and provides different functional properties. The purpose of this article was to determine the effect of spray drying on the flavor and functionality of high protein ingredients.
Liquid and dry protein ingredients (whey protein concentrate 80% protein, whey protein isolate, milk protein concentrate 85% protein and micellar casein concentrate) are manufactured from the same batch of milk. Functional differences were assessed by measuring foam stability and thermal stability. Thermal stability was assessed by heating at 90 °C for 0, 10, 20 and 30 min, followed by trace bicinchoninic acid and turbidity loss measurements.
Sensory properties were assessed by descriptive analysis and volatile compounds were assessed by gas chromatography-mass spectrometry. There was no difference in protein thermal stability between liquid and powder when spray dried under these conditions. Whey protein concentrate with 80% protein (liquid or spray-dried) does not create lather. All powders have higher aroma intensity and culinary flavors than liquids. Powdered protein had a low but distinct cardboard flavor and a higher relative abundance of volatile aldehydes compared to liquid. Understanding how spray dryers affect flavor and function can help food processors make better use of the ingredients they have available.
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