A range of additional benefits depend on the production technology and the type of whey used. They include:

• Stabilisation without the use of food additives and gelatine
• Improving creaminess and thereby improving fat simulation in low-fat and low-calorie foods
• Water-binding properties, hence an improved structure and higher yields
• Protein-enrichment using nutritionally valuable high-grade proteins
• The stabilisation of foams, substituting chicken protein
• Improving emulsions, substituting egg yokes
• Manufacturing new products without the need for elaborate process technology

The aforementioned benefits cannot be achieved to an equally good degree in all foods. Results are contingent on the production parameters which have a strong influence on the functionality of whey products, most notably on protein.

Influences on functionality
Production parameters		Functionality
Conditions under which products are heated		water-binding property
Conditions under which emulsification is carried out		emulsification property
Mineral/salt content		structure
pH value		creaminess
Acid content		gelling behaviour
Fat/solid content		shear/foam stability