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

Abstract:

Whey is well known to be nutritive and to provide significant nutritional value when included in foods. Therefore, trying tomake 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.

Conclusion:

Over the last 3 decades, MWP has been used as an ingredient or compound to influence the composition, sensory, and stability of products. In the present work, 60 patents were reviewed in which MWP was presented as a fat substitute, as an ingredient to improve texture, flavor, viscosity, and as a stabilizer for the most diverse products, such as yoghurt, cheese, salad dressings, and acidified drinks, among others. The current review revealed that 24 of the 60 applicants for an MWP patent were companies, of which at least six have food products already on the market reporting the use of these microparticulated proteins or a higher protein value in the food.

There are no references cited in the copied part.

[138} De Paula, I. L.; Mesa, N. C.; Ferreira, R. G.;  Wolfschoon-Pombo, A. F.; Da Costa, J. C.; Perrone, I. T.; Stephani, R. The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review. European Food Research and Technology, 250:633–647, 2024.