抄録
Rheological and sensory properties of a thermostable emulsion prepared from Process whey protein (whey protein isolate preheated under desalted conditions at 9% protein concentration and 90°C for 30 min) and edible oil(soybean oil or olive oil) were investigated, comparing with those of commercial cream. The emulsion prepared by 1 part of Process Whey Protein and 0.35 parts olive oil gave equivalent properties to those of the control commercial cream. The emulsion prepared from Process whey protein and edible oil was thermostable. This suggests that the emulsion prepared from Process whey protein can be used as a new type of cream-substitute. A panna-cotta was made using the emulsion prepared with Process Whey Protein and oil instead of milk and commercial cream. Similar properties of panna-cotta to those of the panna-cotta made with milk and cream could be obtained when milk and cream were substituted with the emulsion prepared from Process whey protein and olive oil.
