Model Food System Approaches for Evaluating Whey Protein Functionality

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Abstract
Procedures are outlined for develop- ment of model food systems for evaluation of functionality of whey protein con- centrates as an alternative to traditional functionality testing in simple systems. A stepwise approach is suggested, starting with published food formulations and applying experimental design to the development process. The approach is illustrated for two model systems, a coffee whitener and a whipped topping. Results indicate factors that must be considered in model de- velopment. In the coffee whitener, protein type must be considered, and the same model may not be applicable to different types of proteins. Data illustrate the need for evaluation of the food system by multiple testing procedures.

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