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Abstract

Different versions of heat stable whey protein ingredients can be produced by subjecting whey protein solutions to specific heat treatments in the presence of a specific concentration of hydrogen peroxide. The whey protein ingredients including heat stable liquid retentate of WPI, WPC or any other form of whey protein ingredients, and heat stable powders of WPI or WPC or any other whey protein powders can be prepared by heat treatment of a whey protein solution mixed with a hydrogen peroxide solution. The heat stable whey proteins have the starting whey protein cystine converted to cystine sulfonic acid, such that the free sulfhydral groups of major whey protein (β-lactoglobulin) being converted into non-reactive compounds, such as cysteine sulphonic acid and/or cysteic acid, which not only minimizes or eliminates undesirable gelling but also is a precursor for taurine group of compounds.

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