Whey protein-pectin complexes as new fat-replacers: process design, structure analysis and application for fat-reduced food systems

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Consumer acceptance of low fat and high protein dairy products is often low due to differing textural attributes compared to full fat counterparts. A smooth and creamy perception, primarily attributed to milk fat globules (MFG), is crucial for consumer satisfaction. The challenge lies in developing new fat-replacers that mimic MFG to enhance the texture in low fat and high protein products. This thesis focuses on creating a fat-replacer using whey protein-pectin complexes (WPPC) suitable for dairy applications. For effective sensory performance, WPPC must have particle sizes similar to MFG (1–10 µm) and maintain stability during processing. Key parameters for WPPC development were identified, including a high degree of esterification in pectins, a biopolymer concentration of 5.00% protein (w/w) at a 5:1 whey protein to pectin ratio, and thermal stabilization at 90 °C for 250 seconds. Simulations confirmed the potential of sweet and native whey as protein sources. Technical scale experiments demonstrated that shearing could adjust WPPC particle sizes to resemble MFG. Structural analyses indicated a shift in biopolymer ratios during thermal stabilization. Sensory studies showed that rehydrated WPPC powders effectively functioned as fat-replacers in fat-reduced dairy desserts. This research highlights the potential of whey protein–pectin complexes as effective fat-replacers in liquid and semi-solid food systems.