High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Whipping time and overrun of lowfat ice cream mix [A = untreated Washington State University whey protein concentrate (WSU-WPC); B = high hydrostatic pressure-treated WSU-WPC; C = untreated WPC 35]. ^x–zDifferent letters indicate that significant differences exist within whipping times; P≤0.05; vertical lines indicate SD.

Whipping time and foam stability of lowfat ice cream mix (A = untreated Washington State University whey protein concentrate (WSU-WPC); B = high hydrostatic pressure-treated WSU-WPC; C = untreated WPC 35). ^a–gDifferent letters indicate significant differences exist within whipping times; P≤0.05; vertical lines indicate SD.

Apparent viscosity at 10°C on shear rate (0.1 to 10s⁻¹, upward rate) of lowfat ice cream mix formulation [A = untreated Washington State University whey protein concentrate (WSU-WPC); B = high hydrostatic pressure-treated WSU-WPC; C = untreated WPC 35].

Apparent viscosity at 10°C on shear rate (10 to 0.1s⁻1 downward rate) of lowfat ice cream mix formulation [A = untreated Washington State University whey protein concentrate (WSU-WPC); B = high hydrostatic pressure-treated WSU-WPC; C = untreated WPC 35].

Whey protein concentrate (WPC) treatment (A = untreated Washington State University WPC; B = high hydrostatic pressure-treated Washington State University WPC; C = untreated WPC 35) and the hardness of lowfat ice cream. ^x,yDifferent letters indicate significant differences exist; P≤0.05.