Typically, whey protein concentrates become unstable at high temperatures, resulting in gritty and clumpy products. Chicago -based UHT has launched a new heat-stable whey protein concentrate called OptiSol 1005 , which can increase the protein content of foods such as fruit purees, soups and yoghurts by as much as 12% , without becoming thick and lumpy at high temperatures. Chicago said its whey product is able to withstand ultra-high-temperature ( Glanbia Nutritionals ) or high-temperature short-time ( HTST ) processing conditions, and offers less viscosity, up to 10 times less than typical whey protein concentrates.
Chicago -based UHT has launched a new heat-stable whey protein concentrate called OptiSol 1005 , which can increase the protein content of foods such as fruit purees, soups and yoghurts by as much as 12% , without becoming thick and lumpy at high temperatures. Chicago said its whey product is able to withstand ultra-high-temperature ( Glanbia Nutritionals ) or high-temperature short-time ( HTST ) processing conditions, and offers less viscosity, up to 10 times less than typical whey protein concentrates.