Table 1.
Overview of whey protein liquid model lactose and fat subset (WPB: whey protein beverage; SF-WPB: sugar-free whey protein beverage).
| Lactose Subset | Fat Subset | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Controls | SF-WPBs Varying in Added Lactose | Control | SF-WPBs Varying in Added Fat | |||||||||
| WPB (0.4%) | SF-WPB (0.05%) | SF-WPB (0.4%) | SF-WPB (3.4%) | SF-WPB (6.4%) | SF-WPB (9.4%) | SF-WPB (12.4%) | SF-WPB (0.9%) | SF-WPB (1.8%) | SF-WPB (3.6%) | SF-WPB (7.2%) | ||
| Formulations | ||||||||||||
| Deionised water (mL) | 90 | 90 | 90 | 87 | 84 | 81 | 78 | 90 | 88 | 84 | 77 | |
| WPC (g) | 10 | - | - | - | - | - | - | - | - | - | - | |
| SF-WPC (g) | - | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | |
| Lactose (g) | - | - | 0.4 | 3.4 | 6.4 | 9.4 | 12.4 | - | - | - | - | |
| Double cream (g) | - | - | - | - | - | - | - | - | 1.8 | 5.6 | 13.2 | |
| Lecithin (g) | - | - | - | - | - | - | - | - | 0.1 | 0.1 | 0.1 | |
| Hydrocolloid (g) | - | - | - | - | - | - | - | 0.1 | 0.05 | 0.03 | - | |
| Composition | ||||||||||||
| Energy (kcal) | 40.1 | 41.6 | 41.8 | 43.0 | 44.1 | 45.3 | 46.5 | 41.6 | 49.5 | 66.1 | 99.3 | |
| Fat (g) | 0.8 | 0.95 | 0.95 | 0.95 | 0.95 | 0.95 | 0.95 | 0.95 | 1.8 | 3.6 | 7.2 | |
| of which saturates (g) | 0.3 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.35 | 0.9 | 2.0 | 4.3 | |
| Carbohydrate (g) | 0.4 | 0.05 | 0.4 | 3.4 | 6.4 | 9.4 | 12.4 | 0.05 | 0.08 | 0.1 | 0.2 | |
| of which sugars (g) | 0.4 | 0.05 | 0.4 | 3.4 | 6.4 | 9.4 | 12.4 | 0.05 | 0.08 | 0.1 | 0.2 | |
| Protein (g) | 8.2 | 8.6 | 8.6 | 8.6 | 8.6 | 8.6 | 8.6 | 8.6 | 8.6 | 8.7 | 8.8 | |
Composition data is obtained from ingredients technical sheets and dash (-) represents not applicable. Brackets after each sample name denote specific lactose or fat content expressed as % w/v. Acronyms: whey protein concentrate (WPC); sugar-free whey protein concentrate (SF-WPC). Viscosity of WPBs were measured to ensure similarity within subsets and summarised in Table S1.