Cold-set whey protein microgels for the stable immobilization of lipids

Novel sub-millimeter cold-set whey protein isolate (WPI) microgels for the stable immobilization of lipids were prepared by an emulsification/internal gelation technique. Microgels were prepared by the addition of a denatured WPI/lipid primary emulsion (containing a micronized calcium source) into an oil bath with gentle stirring, into which an oil soluble acid was added to liberate calcium and initiate gelling of the whey-based matrices. The efficiency of these matrices to entrap lipids was assessed by comparing to extrusion/externally gelled matrices, where the production process is potentially less destructive, but microgels under 1 mm in diameter are difficult to achieve. The micron-sized (below 100 μm in diameter) internally gelled matrices produced by an optimized process, successfully immobilized incorporated lipids, with greater than 93% retention of lipids, regardless of the investigated manufacturing conditions. Migration of exterior oil, during the O/W/O production process, into the microgels was also avoided. Examination of the micro-structure by scanning electron microscopy revealed voids uniformly distributed throughout the matrix, representative in size (under 0.4 μm) of the original primary emulsion lipid droplets. The study shows relevant feasibility for the stable inclusion of a wide range of sensitive lipophilic bioactive ingredients into these matrices, where the sub-millimeter size of the microgels represents potential for incorporation into a variety of food systems.

Figure optionsDownload as PowerPoint slideHighlights
► Cold-set whey protein microgels of 100 μm or less were manufactured.
► These gels were applied as immobilization matrices for model lipid bioactives.
► No indication of migration of the lipid phase into or out of the matrices was seen.
► Emulsified lipid phase appeared undisrupted by the gelation process.
► These gels show potential to encapsulate lipid bioactives into foods.