The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review

• Published in: European food research & technology Vol. 250; no. 2; pp. 633 - 647
• Main Authors: de Paula, Igor Lima, Mesa, Natalia Casas, Contim, Larissa Teixeira, Ferreira, Rafaela Gonçalves, Pombo, Alan F. Wolfschoon, de Carvalho da Costa, Juliana, Perrone, Ítalo Tuler, Stephani, Rodrigo
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.02.2024; Springer Nature B.V
• Subjects: Acidification; Agriculture; Analytical Chemistry; Beverages; Biotechnology; Chemistry; Chemistry and Materials Science; Fat substitutes; Food; Food production; Food products; Food Science; Forestry; Keywords; Literature reviews; Nutritive value; Original Paper; Proteins; Reviews; Salad dressings; Whey; Whey protein; Composition; Microparticulation; Stability; Functionality; Whey protein; Fat replacer; Sensory
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04402-x

Whey is well known to be nutritive and to provide significant nutritional value when included in foods. Therefore, trying to make this product even more valuable, in 1988, a patent was granted giving rise to microparticulated whey proteins (MWP). In that way, the present work aimed to review the literature on patents that develop and/or apply MWP in food production until December 2022. Keywords, such as “whey”, “protein”, and “microparticulated” were used in the search for patents in Espacenet (patents database of the European Patent Office—EPO). A total of 60 patents were reviewed in this study which include the MWP as a fat substitute; as an ingredient to improve texture, flavor, and viscosity, or as a stabilizer for food products, like yoghurt, cheese, salad dressings, and acidified drinks, among others. Of the 24 companies listed in this review, at least six have MWP products being marketed.