Whey Based Beverage: Its Functionality, Formulations, Health Benefits and ApplicationsChavan RS1*, Shraddha RC2, Kumar A1and Nalawade T1
- *Corresponding Author:
- Chavan RS
National Institute of Food Technology Entrepreneurship and Management
Kundli-131028, Haryana, India
E-mail: [email protected]
Received date: July 09, 2015; Accepted date: July 20, 2015; Published date: July 27, 2015
Citation: Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. J Food Process Technol 6:495. doi:10.4172/2157-7110.1000495
Copyright: © 2015 Chavan RS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Ready-to-drink beverages offer the advantages of convenience and portability to today’s busy consumers. Carbonation category includes both refrigerated and shelf-stable beverages, demand is stronger for shelf-stable products which offer ease of distribution and storage. Whey proteins are often the preferred source for ready-to-drink protein beverages because of their excellent nutritional qualities, bland flavor, ease of digestibility, and unique functionality in beverage systems. Five general trends have influenced food and beverage innovations since 1985: convenience, pleasure, ethnic fusion, tradition and importantly, health and wellness. Sales of energy drinks and ready-to-drinks have grown to $23 billion. Whey beverages are generally classified into four basic types: mixtures of whey (processed or unprocessed, including UF permeates) with fruit or (rarely) vegetable juices; dairy-type, ‘thick’ beverages (fermented or unfermented); thirst-quenching carbonated beverages (the ‘Rivella-type’); and alcoholic beverages (beer, wine or liqueurs).