Whey protein-based functional energy drinks formulation and characterization

Abstract

The higher prevalence of obesity and type-2 diabetes especially among the consumers in developed countries are demanding for prevention therapy through functional foods. Milk proteins, that is, whey proteins have gained much popularity in recent research and development due to their ability to regulate blood glucose and improve satiety. Moreover, whey proteins have been found to be effective in postexercise rehydration. It has been recently found that higher protein diets are effective in promoting fat losses in body while enhancing the feeling of greater satiety which is essential in maintaining lean body weight. From the technological function aspect whey proteins are excellent emulsifying and stabilizing agents that can play a crucial role in developing functional stable beverage emulsions. However, these product developments require extensive research and development which food manufacturing industry cannot perform owning to limited resources and technical know-how. Therefore, this chapter will focus on the development of whey protein-based sports and energy drinks covering technological and developmental issues along with highlighting potential health benefits.

Keywords: Functional Energy, Drinks, Formulation , Characterization, Whey Protein