Whey Permeate May Substitute for Salty Flavor

May 12, 2011

Dairy specialist Proliant Dairy Inc. (Ankeny, IA) is promoting its VersiLac whey permeate as a solution for reducing sodium levels in finished products.

Dairy specialist Proliant Dairy Inc. (Ankeny, IA) is promoting its VersiLac whey permeate as a solution for reducing sodium levels in finished products. The company says research has shown that VersiLac enhances salty perception and may allow for reduction of added salt between 25 to 100%. The company says the ingredient so far has been used to reduce salt in products such as Alfredo sauce, caramel, cookies, dips, soups, pie crust, pizza crust, and potato chips.

“While there is not an extensive amount of research on why whey permeate performs as a sodium replacer, it is believed that these non-protein nitrogen compounds-urea, creatine, creatinine, uric acid, orotic acid, and ammonia-may serve as flavor potentiators. The mineral salts (calcium phosphate, magnesium, sodium, and potassium) may function as salt enhancers,” says Kimberlee Burrington, director of dairy ingredient applications for the Wisconsin Center for Dairy research.

Proliant says that VersiLac is a natural, highly dispersible, and soluble dairy ingredient.