High-quality whey protein powder using an efficient drying process.

Whey protein is often consumed as supplement in sport nutrition. It supports the build-up and maintenance of muscle mass. For a fast protein consumption, many sport drinks contain a high concentration of whey protein. It can be mixed with water or milk at home or directly in the gym. The drying of food is a common method to improve food stability. Unfortunately, food quality suffers from this treatment, as flavor, aroma, appearance and nutrient value are decreased in dry products. Manufacturers are looking for drying treatments that are gentler with lower energy requirements. The method of the inert gas injection into the material is well known, as the drying rate is increased with the creation of a foamed structure (see Figure 1, page 2). It results in a reduced drying time and an improved quality of the dried product due to less thermal degradation. Creating a stable foam is a major challenge for the food industry, the problem being solved by the use of emulsifiers, although they are not desired by the costumer. Additionally, foaming is often a very harsh treatment and not suitable for sensitive material such as flavors or proteins. Kinematica provides with the MT-MM the technology and a proven solution for these kinds of issues.