A novel base for dairy products: foamed whey protein gels

Reversibility of whey protein gel structure was applied to obtain aerated gels. The aeration process was possible at the protein concentration range 7-10 percent. Texture profile analysis and dynamic oscillatory measurements were performed. Aeration caused decrease of hardness and increase of cohesiveness of whey protein concentrate gels. Not aerated and aerated gels were strong materials, as the loss tangent was low and did not change at higher frequencies. Foamed gels can be used to production of dietetic foods with low caloric and high nutritious value.