Succinylated Whey Protein Concentrates in Ice Cream and Instant Puddings

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Abstract
The effect on quality of substituting succinlyated cheese whey protein concentrate for nonfat dry milk in ice cream and instant pudding was examined. The use of succinlyated whey protein concentrate in ice cream increased viscosity and resistance to melting and reduced freezing time and overrun. In the absence of stabilizers and emulsifiers, trends were the same and ice cream remained stable. Incorporating succinylated whey protein concentrate into instant pudding increased hydration and retarded rate of firming during storage.