Igor de Paula, Paola F. Lazzarini, Alan F. Wolfschoon-Pombo, T. Spiegel, José Toro-Sierra, Rodrigo Stephani
Microparticulated whey protein (MWP) was created with the purpose of being used as a fat substitute in various foods. Over the years, it has been demonstrated that its use can also be applied to modulate sensory, textural, and stability characteristics. Several mechanisms can be applied for its production, but in general it is necessary to apply heat and shear to denature the proteins and control the size of the aggregates formed. The composition of the protein solution being microparticulated is also a fundamental factor affecting the characteristics of the MWP; parameters such as type of protein, protein concentration, salt and carbohydrate content, as well as pH adjustment, and the intensity of thermal treatment and shear applied are essential in the process. We present an updated review on whey protein microparticulation, compiling the physico-chemical and processing literature data on the subject matter.