Succinylated Cheese Whey Protein Concentrate in Coffee Whitener and Salad Dressing

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Abstract
Succinylated whey concentrate was substituted for sodium caseinate in the formulation of coffee whitener and for 20% of the egg yolk in salad dressing, and the effects on quality and [taste panel] acceptance were determined. Succinylated whey concentrate has emulsification properties suitable to these products. A coffee whitener was obtained with higher viscosity, greater stability, lower whitening power and greater acceptability than the control sample made with sodium caseinate. Similarly, a more stable salad dressing with a higher viscosity and no significant difference in acceptability was produced. Succinylated whey concentrate has potential as a new and functional protein.

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