Dairy Manufacturing Webinar, Microparticulated whey protein, a popular protein additive, 12 August 2026

Microparticulated Whey Protein, A Popular Protein Additive

Presenter

Hilton Deeth, Emeritus Professor, University of Queensland

Webinar Description

Microparticulated whey protein is produced by the unique combination of heat and shear which causes protein denaturation and aggregation. This forms a dispersion of small particles with sizes ranging from 1 to 10 m. These particles act like little ball bearings and produce the sensation of creaminess and richness of fat. Consequently, one use for microparticulated whey protein is as a fat replacer in products such as ice cream, soups, and sauces. However, it now has a wide range of applications as the demand for foods and supplements containing high levels of good quality protein increases. Technologically, it provides emulsion and foam stabilisation, heat and pH stability, and texture for products.

The global market for microparticulated whey protein is ~US$500 million and growing at an annual rate of about 8%. Several brands of the product are now on the market but the oldest and best known is Simplesse.

Presenter Biography

Hilton Deeth established Dairy Industry Centre for UHT Processing at University of Queensland. His special interests include thermal processing, especially ESL and UHT, quality of milk and milk products, and new processing technologies. Hilton has published over 150 research papers and 23 book chapters and continues to work as a consultant to the dairy industry.