On the heat stability of whey protein: Effect of Sodium hexametaphosphate

Despite a growing demand for whey protein‐based drinks, their instability and lack of solubility during thermal processing is a major challenge for food product formulators. In the present study, the effects of different hydrocolloids and sodium hexametaphosphate (SHMP) on the heat stability, rheological properties, microstructure and sensory characteristics of whey protein concentrate (WPC) dispersions were evaluated. The results indicated that at pH 4, xanthan, k‐carrageenan, low methoxyl pectin (LMP) and guar stabilised WPC dispersion without heat treatment, all maintained stability during pasteurisation but not sterilisation. For pH 7, for the same set of hydrocolloids, a similar trend was also observed, albeit at different concentrations. However, by adding optimum ratios of SHMP protein denaturation was retarded, particularly in the case of LMP and i‐carrageenan. The highest and lowest apparent viscosities were exhibited by samples containing 0.01% and 0.15% w/w SHMP, respectively. This study highlights the potential capability of SHMP in the prevention of protein denaturation. An exact plausible stability mechanism still needs further more detailed investigation