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.