title: Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.
abstract: Much of the fluid whey produced in the United States is a by-product of Cheddar cheese manufacture and must be bleached. Benzoyl peroxide (BP) is currently 1 of only 2 legal chemical bleaching agents for fluid whey in the United States, but benzoic acid is an unavoidable by-product of BP bleaching. Benzoyl peroxide is typically a powder, but new liquid BP dispersions are available. A greater understanding of the bleaching characteristics of BP is necessary. The objective of the study was to compare norbixin destruction, residual benzoic acid, and flavor differences between liquid whey and 80% whey protein concentrates (WPC80) bleached at different temperatures with 2 different benzoyl peroxides (soluble and insoluble). Two experiments were conducted in this study. For experiment 1, 3 factors (temperature, bleach type, bleach concentration) were evaluated for norbixin destruction using a response surface model-central composite design in liquid whey. For experiment 2, norbixin concentration, residual benzoic acid, and flavor differences were explored in WPC80 from whey bleached by the 2 commercially available BP (soluble and insoluble) at 5 mg/kg. In liquid whey, soluble BP bleached more norbixin than insoluble BP, especially at lower concentrations (5 and 10 mg/kg) at both cold (4°C) and hot (50°C) temperatures. The WPC80 from liquid whey bleached with BP at 50°C had lower norbixin concentration, benzoic acid levels, cardboard flavor, and aldehyde levels than WPC80 from liquid whey bleached with BP at 4°C. Regardless of temperature, soluble BP destroyed more norbixin at lower concentrations than insoluble BP. The WPC80 from soluble-BP-bleached wheys had lower cardboard flavor and lower aldehyde levels than WPC80 from insoluble-BP-bleached whey. This study suggests that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoic acid residues in dried whey ingredients, expanding their marketability.
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
authors.forename: T J
authors.initials: TJ
authors.lastname: Smith
authors.affiliation: Department of Mathematical Sciences, Clemson University, Clemson, SC 29634.
authors.forename: P D
authors.initials: PD
authors.lastname: Gerard
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Electronic address: maryanne_drake@ncsu.edu.
authors.forename: M A
authors.initials: MA
authors.lastname: Drake
mesh_terms: D000328:Adult; D019817:Benzoic Acid / Q000032:analysis*; D001585:Benzoyl Peroxide / Q000032:analysis*; D057886:Bleaching Agents / Q000032:analysis; D002338:Carotenoids / Q000737:chemistry; D003116:Color; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D013649:Taste; D013696:Temperature; D000067816:Whey Proteins / Q000737:chemistry*; D055815:Young Adult
chemical_list: D057886:Bleaching Agents; D000067816:Whey Proteins; D002338:Carotenoids; D019817:Benzoic Acid; C099823:norbixin; D001585:Benzoyl Peroxide
keywords: benzoic acid; benzoyl peroxide; bleaching; whey protein concentrate