Food & Nutrition

Arab Journal of Food & Nutrition
49. Production of Confectioneries and Caramel from Concentrated Acid Whey
(2000)
Abdel Fattah Tahseen Al-khrieshe\ University of Jordan
Supervisor: Dr. Mohammad Ali Humeid
In the last 30 years, Jordan had witnessed a noticeable development in dairy
industry, both qualitatively and quantitatively. However, as a result of the increase in
the volume of Labanah, acid whey was increased, which constituted a potential hazard
for effluent where it is discarded. Acid whey was concentrated to different levels (50,
60, 70 and 80% total solids) using an open double jacketed steam heated pan. The 50%
and 60% concentrated whey were separated by crystallization into two fractions: a
solid crystalline fraction rich in lactose and a liquid fraction rich in lactose and lactic
acid, The solid fraction was washed with little water to decrease its acidity and was
then redried,
Pre-experiments indicated unsuitability of the concentrations higher than 60% for
the preparation of confectionery due to their intensive brown colors and pungent
flavor. The washed and dried solid whey fraction was suitable in the preparation of
hard candy. The best tested formula out of 4 selected formulas contained 14% dried
washed acid whey, 35% sugar, 35% glucose syrup, 0.5% citric acid and 15.5% water.
The mix was finally cooked up to 152°C according to the results obtained by the
sensory hedonic scale test.
The unwashed dried acid whey fraction was appropriate for preparation of toffee.
The best tested formula out of 5 selected formulas contained 20% dried acid whey,
40% sugar, 13% glucose syrup, 3% lecithin, 7% dry milk, 15% coconut butter and 2%
cocoa powder and was finally cooked up to 140°C.
The study revealed the possibility of preparation of caramel with acceptable
quality by mixing sugar and dried solid fraction of acid whey at the ratio 1:1 after
adjusting its pH to 5.
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Volume 64 11, No. 25, 2011