Whey Based Beverage: Its Functionality, Formulations, Health
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cess Pro ing d & o o T F e c f h o n l Chavan et al., J Food Process Technol 2015, 6:10 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000495 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications Chavan RS1*, Shraddha RC2, Kumar A1 and Nalawade T1 1National Institute of Food Technology Entrepreneurship and Management, Kundli-131028, Haryana, India 2Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat, India Abstract Ready-to-drink beverages offer the advantages of convenience and portability to today’s busy consumers. Carbonation category includes both refrigerated and shelf-stable beverages, demand is stronger for shelf-stable products which offer ease of distribution and storage. Whey proteins are often the preferred source for ready-to-drink protein beverages because of their excellent nutritional qualities, bland flavor, ease of digestibility, and unique functionality in beverage systems. Five general trends have influenced food and beverage innovations since 1985: convenience, pleasure, ethnic fusion, tradition and importantly, health and wellness. Sales of energy drinks and ready-to-drinks have grown to $23 billion. Whey beverages are generally classified into four basic types: mixtures of whey (processed or unprocessed, including UF permeates) with fruit or (rarely) vegetable juices; dairy-type, ‘thick’ beverages (fermented or unfermented); thirst-quenching carbonated beverages (the ‘Rivella-type’); and alcoholic beverages (beer, wine or liqueurs). Keywords: Whey; Fruit beverage; Alcoholic beverage; Sport drink clear beverages even in the pH range of 3.0 to 3.2, etc. Other than good hydration of the proteins prior to pH adjustment and heating, Introduction developers don’t need to incorporate too many other processes or In 2008, total production of liquid cheese whey accounted to 187 added ingredients at that low pH. Importance of whey cheese proteins million metric tons out of which 3.2 million metric tons (1.7%) was can be assessed by the fact that it is used as a source of ingredients is utilized by different industries for manufacturing value added products used in 1,763 products processed in the USA and in 6,453 products like, whey powder, whey protein concentrates, whey isolates etc. With throughout the World in 2005 [2]. a 6.3% increase in 2009 and sales of $1.03 million sales of energy drinks Beverage Market is growing than any other category of the beverages. In last six years about 4,100 food and beverage products containing whey protein In 2005, functional beverages market valued at US $25 bn [3]. As were introduced in U.S. market [1] Whey proteins have unique per the Mintel Business market research report [4], the functional nutritional and functional properties which can be explored to drinks and natural RTD beverages market has grown to $23 bn. Sales deliver high protein products to consumers. Dairy proteins are of functional beverages and energy drinks in 2009 were reported to be generally having a neutral - pH, therefore they can be used in 9 billion and 1.03 million respectively. The sales of diet drinks, waters manufacturing of beverages which are having different nutritional and fruit juices showed considerable growth. Global beverage market and functional attributes can be divided into four segments: hot drinks, milk based drinks, soft drinks and alcoholic drinks (Figure 1). First segment i.e Hot drinks Development of RTD drinks relies on the fact that caseins are very can be further classified into tea, coffee and hot malt-based products; heat stable at neutral pH. Whey proteins are not as heat stable at neutral second segment of Milk based drinks consists segments like white pH, which is why caseins or milk proteins appear much higher on the drinking milk and flavored milk products. Third segment of soft drinks typical ingredient legend. Whey protein as a ingredient is generally can be further categorized into subcategories which include bottled used in manufacturing of products like; sports drinks, beverages, water; carbonated soft drinks; dilutables, also known as squash and smoothies, meal replacements etc. Whey proteins have a fresh, neutral taste which can be used to prepare beverages by utilizing different fruits including powders, cordials and syrups; 100% fruit juice, and nectars and vegetables. with 25–99% juice content; still drinks, including ready-to-drink (RTD) teas, sports drinks and other noncarbonated products with less Whey proteins are present in small quantity but have a high than 25% fruit juice). Alcoholic drinks which form the fourth segment protein efficiency ratio (3.6), net protein utilization (95), biological is comprised of products like beer, wine, spirits, cider, sake and flavored value (104) and as compared to all other protein sources available they alcoholic beverages (pre-mixed spirits) (Figure 1). are next to egg protein in terms of nutritive value. Whey proteins is a source of α-lactalbumin, β-lactoglobulin, bovine serum albumin, caseinomacropeptides, immunoglobulins, lactoferrin, lysozyme *Corresonding author: Chavan RS, National Institute of Food Technology which are often associated with health benefits, such as enhanced Entrepreneurship and Management, Kundli-131028, Haryana, India, E-mail: immunity, anticancer properties, ant adhesive effect against pathogenic [email protected] properties, as well as antiviral, antimicrobial (iron binding properties) Received July 09, 2015; Accepted July 20, 2015; Published July 27, 2015 and antihypertensive properties. Citation: Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. J Food A variety of whey based beverages consisting of plain, alcoholic, Process Technol 6: 495. doi:10.4172/2157-7110.1000495 carbonated and fruit flavored have been successfully developed and marketed all over the world. Benefits of the whey proteins can easily Copyright: © 2015 Chavan RS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits be enhanced by the beverages manufactures into different products unrestricted use, distribution, and reproduction in any medium, provided the i.e. highly soluble in a pH range of 2 to 10, produces stable and original author and source are credited. J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Volume 6 • Issue 10 • 1000495 Citation: Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. J Food Process Technol 6: 495. doi:10.4172/2157-7110.1000495 Page 2 of 8 All Beverages Hot drinks Soft drinks Milk drinks Alcoholic drinks Tea Bottled water White milk Beer Coffee Carbonated drink Flavored milk Wine Other hot drinks Dilutables Spirits Fruit juices/ nectars Other alcoholic drinks Figure 1: Beverage sectors and segments. The total global beverages industry had a business of around c. Buffering capacity of whey can be explored for survival of probiotic $1,755.4 billion in 2010, which depicted a CAGR of 2.3% for the bacteria in the gastro intestinal tract. period spanning 2007-2016. And the beverage industry is forecasted to d. Addition of whey improves the ‘mouthfeel’ of the drink by accelerate, with an anticipated CAGR of 3.4% for the five-year period increasing the viscosity of the beverage. 2011-2016, which is expected to increase the value of the industry e. Whey can be also used to solve the problems associated with to about $2,072.9 billion by the end of 2016. Consumers are now cloudiness of tropical fruit juices and produce a cloud stable juice. demanding for the products which are innovative in nature and with a enhanced functionality. Therefore products like flavoured waters, Types of whey isotonics, yoghurt drinks, energy drinks, functional RTD teas and Whey proteins are available in different form viz., whey products similar to the segment will be shaping the future market of protein concentrates (WPC) and isolates (WPI), whey protein the beverage industry in comparison to the traditional products like fractions (α-lactalbumin and β-lactoglobulin rich fractions, casein 100% juice, colas, milk, teas and others. glycomacropeptide, lactoferrin, and lactoperoxidase) and protein Need for Development of Whey Based Beverage hydrolysates (WPH) in the market (Table 1). Whey can be classified into two categories as per the production process as acidic whey (pH < Using cheese whey as a beverage in human nutrition, especially 5), and sweet whey (pH 6 and pH 7) [5] (Table 1). for therapeutic purposes, can be traced back to the ancient Greeks; Hippocrates, in 460 B.C. prescribed whey for an assortment of human Adapted from reference manual for U.S. whey and lactose ailments. The market dynamics is driven by five key factor groupings: products [6]. increased concentration in the global beverages market; diverging WPC34: Whey Protein Concentrate 34%; WPC80: Whey Protein functional beverage trends worldwide; flavor innovations; product Concentrate 80%; WPC90: Whey Protein Concentrate 90%; WPI: differentiation; and cross-category innovations. Whey beverages are Whey Protein Isolate. manufactured and formulated keeping in consideration the nutritional values, biological and functional properties. Whey beverage types and their ingredients The major problems which are generally encountered in whey Given