1. PRESENTATION ON
WHEY BASED FUNCTIONAL
BEVERAGES

2. FUNCTIONAL BEVERAGES
Ready to drink product that is non-alcoholic, and includes
in its formulation non-traditional ingredients.
Includes herbs, vitamins, minerals, amino acids or
additional raw fruit or vegetable ingredients, so as to
provide specific health benefits that go beyond general
nutrition.
EXAMPLE: Sports and performance drinks, energy
drinks, ready to drink (RTD) teas, enhanced fruit drinks,
soy beverages and enhanced water.

3. MARKET STRUCTURE
CHINA
 According to Mintel International’s Global New Products Database (GNPD), 1,763
products in the United States and 6,435 worldwide were introduced with whey
ingredients in 2005.
 Exporter of WPC: Eastern Europe for Asia & Japan.
 Producer of WPC & WPI: Denmark, Germany, Netherland & France.
 According to FICCI, in 2008, functional beverages shares 14% of total Indian
nutraceutical market.
 Indian functional beverage market in 2008 is 6.0 bn INR.
PRODUCT IMPORTED 2002 2009
WHEY & WHEY
PRODUCT
137,900 TONS 288,000 TONS
WHEY PROTEIN 205 TONS 12,400 TONS

4. INTODUCTION
Whey can be defined as the watery part of milk remaining
after removal of protienacious mass that results from the
coagulation of milk by acid or proteolytic enzymes.
Whey is the largest by-product of the dairy industry both
in terms of volume and milk solids as it contains 50% of
original milk solids including whey protein lactose,
minerals, water soluble vitamins and residual lipids.
It is estimated that during the production of one pound of
cheese, approximately nine pounds of whey are produced.

5. Through new technologies, whey and its fractions become
versatile ingredients and also have high economic value.
Whey products have certain essential amino acids, good
digestibility, and protein efficiency index higher than 3.0.
Vitamins such as thiamin, riboflavin, pantothenic acid, vitamin
B6 and B12 are also present.
Whey products improve textural properties, extend shelf-life,
emulsification and stability, improve flow properties, enhance
color and taste and have been shown to provide beneficial
functionality.
Functional properties of whey proteins, such as emulsifying,
water/fat holding, foaming, thickening and gelling properties,
also make them interesting to be used as a food ingredient.

6. VARITIES OF WHEY INGREDIENTS
Acid whey, with a pH less than or equal to 5.1, is produced
during the manufacture of cottage cheese, ricotta and cream
cheeses and has applications in such products as salad dressings
and snack foods that require a savory flavor profile.
Sweet whey, with a pH of 5.5 or greater, is created during
the manufacture of rennet-coagulated cheese.
Whey protein concentrate (WPC) is produced by
concentrating, using filtration, the protein components of
pasteurized whey and is used to simultaneously enhance protein
fortification and functionality of a food product. For instance,
WPC with a 75% protein content can be used as a replacement
for egg whites. WPC typically contains 34% or more protein.

7. Whey protein isolate (WPI), is manufactured in a
manner similar to WPC, but with a resulting
concentration of 90% or more protein.
Reduced-lactose whey, has a lactose content of less
than 60%; the lactose is removed through filtration,
dialysis or precipitation.
Demineralized whey, may be created by drying whey
that already has been processed to remove a portion of its
mineral content via precipitation, ion exchange,
electrodialysis or membrane filtration. Reduced-mineral
whey cannot contain more than 7% ash.

8. WHEY BEVERAGES
Use of milk whey as a nutritious or curative beverage dates to
ancient history times, with the Greek physician Hippocrates
being known to prescribe whey for various therapeutic uses.
Production of whey based beverages started in 1970's and
until today a wide range of different whey based beverages has
been developed.
Four basic types of whey beverages were identified:
1. Mixtures of whey with fruit or (rarely) vegetable juices
2. Dairy-type, ‘thick’ beverages (fermented or unfermented)
3. Thirst-quenching carbonated beverages
4. Alcoholic beverages (beer, wine or liqueurs)

9. FRUIT JUICE-TYPE WHEY BEVERAGES
Mixtures of fruit juices and unprocessed or deproteinated
whey are the most common types of whey drinks found on
local markets today.
The main two basic ingredients are typically liquid whey and
liquid fruit juice or, more likely, fruit juice concentrate.
The flavors used in these beverages most often include citrus
fruits (mainly orange, followed by lemon, rarely grapefruit),as
well as mango, passion fruit, pear, apple, strawberry, raspberry
or fruit juice combinations with exotic descriptive terms
(‘tropic mix’, ‘multifruit’,‘fruit nectar’, etc.).

10. Acid whey used for these highly acidic drinks, for flavor
compatibility.
These products are often fortified with vitamins, sometimes
also minerals, especially in the case of isotonic sport drinks
Products containing vegetable juices (e.g. carrot) also can
be found on some local markets.

11. DAIRY-TYPE BEVERAGES
There are two basic types of dairy beverages:
(i) Unfermented milk and milk derivatives represented by market
milk, milk shakes, flavored milk and similar products (based on
skim, partially skimmed, full-fat or even fat-enriched products)
(ii)Fermented products such as sour milk, buttermilk, kefir and
other similar cultured dairy beverages.
Both product types can be made using whey. The main difference in
the quality characteristics of these two product types is the pH; in
the former case the pH is close to the neutral range (pH 6.2–6.5)
typical of cow’s milk or sweet whey, while most fermented dairy
products and acid whey are quite acidic, with in the pH range of
4.8–4.5 , in some cases even considerably less.

12. THIRST-QUENCHING CARBONATED
BEVERAGES
The most typical product representing this type of whey
beverage is the Swiss Rivella.
Rivella is the strongest original Swiss soft drink brand and
definitely No. 2 in the Swiss soft drink market with a market
share of 14.2% in quantity and16% in value.
These drinks contain ideal combination of easily metabolized
sugars and electrolytes.
One of the latest variants of the Rivella, the ‘Rivella-green’ has
been developed using herbal extracts from green tea as a move
towards enhanced nutritional benefits.

13. OTHER TYPES OF FUNCTIONAL
WHEY BEVERAGES
High protein enriched drink
Lactose free protein drink
Whey based soups
Fat free whey drinks
Whey based sports drinks
Sugar free whey drinks
Whey based flavored drinkable yoghurt
Whey based flavored drinks
Whey based sports drink
Whey based women drinks
Whey based infant drinks

14. INGREDIENTS IN WHEY BEVERAGES
WHEY PROTEIN:
Whey protein is a protein fraction obtained from cow’s milk. Milk
contains two major protein fractions, including casein, which provides
about 80% by weight of the total protein, and whey protein, which
provides about 20% by weight of the total protein.
whey proteins are a rich source of branched chain amino acids (BCAAs).
BCAAs are important for athletes, since, unlike the other essential amino
acids, they are metabolized directly into muscle tissue and are the first
amino acids used during periods of exercise and resistance training.
Dried whey protein is appropriate for beverage formulation beacause it
has a fresh & neutral taste.
The ideal pH of a proposed whey protein beverage would either be far
above or below the isoelectric point of whey proteins, which is 4.6. If the
beverage is formulated at or near this point, the whey proteins will
precipitate and beverage quality and acceptability will suffer.

15. ACIDULANTS
Whey protein’s strong buffering capacity requires the use of
considerable amounts of acid in the formula to bring the starting pH
from around 6.5 down to 3.5 or lower.
The most common acids used for making high-acid whey
protein beverages are: phosphoric, hydrochloric, malic & citric.
CARBON DIOXIDE (CARBONATION)
Carbon Dioxide considered as ingredient because of its impact on
acidity. There is increasing interest in improving the nutritional profile
of carbonated soft drinks by adding whey protein.
FLAVORS
Whey proteins, unlike some vegetable protein sources, are widely
compatible with, and even complementary to, many popular flavors.
Acidified whey protein beverages are also less prone to the flavor
adsorptive effects of other proteins in beverages.

16. FLAVORS
Whey proteins, unlike some vegetable protein sources, are widely compatible
with, and even complementary to, many popular flavors. Acidified whey
protein beverages are also less prone to the flavor adsorptive effects of other
proteins in beverages.
SWEETENERS
There are many choices of caloric and natural or artificial reduced-calorie and
non-caloric sweeteners suitable for use in whey protein beverages. These
include:
1) Sugars such as sucrose, fructose and high fructose corn syrup.
2) Sugar alcohols such as lactitol and erythritol.
3)Artificial high-intensity sweeteners including sucralose and acesulfame
potassium.
The selection of sweeteners can impact mouth feel and protein stability in a
formula-specific manner.
COLORS
Colors may be either artificial or natural, with light stability an important
consideration when using transparent or translucent bottles.

17. FRUIT JUICES
Juices are an excellent choice for creating flavorful whey protein
isolate beverages and increasing consumer appeal.
The pH of the whey protein isolate in solution should be adjusted with
the appropriate acidulant systems before combination with juices,
because the protein will otherwise buffer the juice acids and possibly
irreversibly change the product characteristics.
MINERALS
The stability and clarity of acidified whey protein beverages is believed
to be affected by the amount of mineral ions, such as sodium or calcium,
present in the system. Therefore, mineral selection and level of
fortification may be limited by their effect on the final beverage.
VITAMINS
Vitamin must be chosen and formulated according to their
compatibility with the overall system .
Most water-soluble vitamins are fairly stable in acid environments.

18. STABILIZERS AND EMULSIFIERS
Stabilizers and emulsifiers can be very important to neutral, shake-
type beverages, especially when
mixtures of proteins and/or cocoa powder are used.
Carrageenan, cellulose gel and cellulose gum are stabilizers used in
neutral beverages with added protein.
Pectin is used for whey protein beverages in the pH range between
3.5 and 4.6 to protect and stabilize the proteins during thermal
processing and throughout their shelf life.
Stabilizers are generally not needed below pH 3.5 in acidified whey
protein isolate RTD beverages.
Emulsifiers like mono- and diglycerides and buffers such as
tetrasodium pyrophosphate are commonly used in neutral
pH beverages using whey proteins along with other milk proteins.

19. PRESERVATIVES
Include chemical preservatives such as sorbates and benzoates
to control the growth of yeasts, molds and bacteria that could
lead to product spoilage.
NUTRACEUTICALS
Whey protein drinks are considered high-value nutritional
beverages, and are often fortified with additional
nutritional components such as plant sterols to lower
cholesterol, lutein to improve eye health, orma-huang or
guarana which are reported to boost energy. Live and active
cultures are frequently incorporated into cultured dairy
beverages containing whey proteins.

20. BEVERAGE FORMULATIONS
Adjustments may be necessary, depending upon the exact nature of
ingredients used, processing and storage variables, local regulations, and
target consumer preferences in each market. Check local regulations for
use of additives and labeling requirements.
There are several technological operations that play an important role in
the production of whey beverages or of dairy ingredients used in these.
If a long shelf-life of the products is desired, ultra-high temperature
(UHT) processing may be applicable in some cases where the sensitivity
of the whey protein to heat could be overcome.
Production of frozen whey beverage concentrates should be feasible as
freezing of whey protein concentrates does not seem to cause major
insolubilisation or other problems.

21. ISOTONIC DRINK WITH WPI
Ingredients Usage level (%)
Water 85.43
Fructose 9.00
WPI 5.00
Phosphoric acid 0.37
Natural mango flavor 0.05
Yellow color 0.04
Potassium sorbate 0.04
Salt 0.04
Calcium chloride 0.02
Potassium chloride 0.01
Total 100
PROCEDURE:
1.Reconstitute WPI in formula
water (at ambient temperature)
with a high speed mixer and
allow to hydrate 20minuteswith
little agitation.
2.Mix in fructose, salts, flavor and
color.
3.Use 85%solution of acid to adjust
pH to 3.2.
4.Heat to 90ºC (195°F) for 45
seconds.
5.Fill containers and cool to 4ºC
(40°F).

22. MEAL REPLACEMENT DRINK WITH WPC 80
Ingredients Usage level
(%)
Skim milk 93.00
Granulated
sugar
4.70
WPC 80 1.40
Vanilla extract 0.50
Mono & di
glycerides
0.20
Carrageenan 0.10
Tetrasodium
pyrophosphate
0.10
Total 100
PROCEDURE:
1. Disperse all ingredients into skim milk at 4ºC
(40°F)with a high-speed mixer.
2. Check pH and adjust to 7.0-7.1 by adding tetra
sodium pyrophosphate.
3. Hydrate for 20minutes.
4. Check pH and re-adjust to 7.0-7.1 if necessary by
adding tetra sodium pyrophosphate.
5. Heat to 85ºC (185°F).
6. Homogenize: first stage at 250 Bar (24.82MPa,
250kg/cm2 or 3600psi) and second stage at 48 Bar
(4.82MPa, 49kg/cm2 or 700psi).
7. Cool to 25ºC (77°F).
8. Bottle.
9. Retort with rotation at 10 rpm at120ºC (250°F) for
4 to 5minutes.

23. LOW SUGAR DRINK WITH WPC 80
Ingredients Usage level
(%)
Water 90.62
WPC80 5.29
Cream 2.11
Pectin 1.37
Phosphoric acid 0.28
Mango flavor 0.20
Sucralose 0.10
Red color 0.02
Yellow color 0.01
Total 100
PROCEDURE:
1. Hydrate stabilizer in half of the formula water at
85ºC (185°F) and let swell for 10minutes.
2.Agitate at 85ºC (185°F) until completely dissolved,
allow to cool to 60ºC (140°F).
3. At the same time, reconstitute WPC in the
remaining formula water at ambient temperature
with a high-speed mixer, add Cream and let
hydrate for 20minuteswith little agitation.
4. Add WPC solution to stabilizer solution and add
sweetener, flavor and colors.
5. Use 85%solution of acid to adjust pH to 3.8.
6. Homogenize: first stage at 250 Bar (24.82MPa,
250kg/cm2 or 3600psi) and second stage at 48
Bar (4.82MPa, 49kg/cm2 or 700psi).
7. Heat to 88ºC (190°F) for 45 seconds. Cool to
24ºC (75°F).
8. Fill containers and cool to 4ºC (40°F).

24. ADVANTAGES OF WHEY BEVERAGES
Physical performance / sports:
Builds and repairs muscles
key protein used by bodybuilders and athletes
Weight management
Protein without fat, no carbohydrates, no cholesterol
Burns fat and builds lean muscle
Appetite suppressant
Maternal / Infant nutrition
Added protein intake needed by pregnant women
Many components of breast milk

25. Healthy ageing
Helps prevent sarcopenia (muscle loss) and bone loss
Cardiovascular Health
Whey components may help reduce risk of cardiovascular disease
Whey peptides may lower cholesterol levels
Diabetes
May prevent onset of Type-2 diabetes
High-quality protein without fat and cholesterol
Cancer
Boosts immune function
Unique peptides show anticancer properties

26. SOME EXAMPLES OF WHEY
BEVERAGES
Reflex Nutrition’s Whey
Refresh (Jan 08) – 500 ml
bottles, 40g protein (WPI) and
pure filtered water
IDS New Whey Liquid
Protein (June 08) – 2.9 oz
bottles, 25g protein (hydrolysed
whey & casein), 0 carbs, 0 fat

27. Bolthouse Farms Perfectly
Protein Mocha Cappuccino &
Hazelnut Latter (2007) – 8 oz
bottle, 10g protein
Kellogg K2O (2007) – 16 oz
bottle, 5 g protein
Starbucks’ Vivanno Nourishing
Blends protein/fibre
smoothies (July 08) – 10 oz;
banana/chocolate – 21g protein,
orange/mango/banana – 16g
protein

28. Other functional whey drinks

30. HURDLES FOR WHEY BASED
FUNCTIONAL BEVERAGE
Current
Future

31. RECENT DEVELOPMENTS
COMPARATIVE ANALYSIS OF INDIAN PANEER AND
CHEESE WHEY FOR ELECTROLYTE WHEY DRINK
BY: Nupur Goyal and D.N. Gandhi
Dairy Microbiology Division, National Dairy Research Institute,
Karnal, India
The pH, protein, total solids and lactose contents were higher in
cheese whey.
Minerals like sodium, calcium & magnesium contents were lower in
cheese whey compared to paneer whey.
For a better electrolytic drink, mineral concentration should be high
and lactose concentration should be less. Hence, paneer whey is
more suitable for the preparation of whey based beverage.

32. DEVELOPMENT OF WHEY BASED LASSI. LEADER: DR.
LATHA SABIKHI
A lassi-like beverage was standardized using both paneer and rennet
whey.
Stabilizers such as pectin, CMC and trisodium citrate are used.
The stabilized whey-milk base was inoculated with a suitable lactic
acid culture and incubated.
The dahi thus obtained was converted into whey-based lassi by
standard method.
To enhance the shelf life it was heat-treated using UHT process and
packed under aseptic conditions in tetra bricks.
UHT whey-based lassi can be stored at room temperature for 150
days.
NDRI also develops mango lassi & Whevit softdrink for commercial
sale.

33. FRENCH VANILLA + SOY SHAKE FOR WOMEN’S
Developed by HILMAR INGREDIENTS.
This shake concept is : low in fat, has no added sugar, &
contains 3 gm of fiber.
Ingredients: water, wpc 80%, soy protein isolate, natural
& artificial flavor, fructan ( a source of fibre), calcium
carbonate, gellan gum, vitamin & mineral blend,
sucralose.
Meets all the nutrition need.

34. OPPORTUNITIES FOR WHEY BASED
FUNCTIONAL BEVERAGE
Rapid increases in the lifestyle diseases and economic burden on societies.
Advances in nutrition science revealing new health benefits of components
in everyday food.
Rapid increase in consumer knowledge of benefits of functional
components.
Primary producers seeking new ways of adding value.
Whey ticks many of the boxes in nutrition trends:
Free from / low in fat
Category-specific benefits (digestive, heart, brain, skin etc)
Condition-specific (diabetes)
Lifestyle management (weight/satiety, mood etc)
Growth, development and energy boost
Whey is easily incorporated into products from a processing
characteristics/taste point of view.