Effect of thermal and pH modified whey protein concentrate on functionality of whipping cream

The effects of thermal and p H modified Whey protein concentrate (WPC80) on low-fat whipping cream was studied in this paper. The results showed that after adjusting p H of WPC80 solution to 3, and then heating at 80℃ for 15 min, the WPC80 presented the best solubility and foaming ability. The solubility and foaming of WPC80 were different with the same p H and different thermal treated time. Adding thermal and p H 5 modified WPC80 to the low-fat whipping cream could improve the overrun of whipping cream significantly (p<0.05) . But the foaming stability of whipping cream with p H 7 modified WPC80 increased by 154.67% ¹93.42%. In a conclusion, thermal and p H treatment modified WPC80 could improve the functionality of the whipping cream.Besides, the modified method was easy and operable.