A RESPONSE SURFACE METHODOLOGY APPROACH TO THE OPTIMIZATION OF WHIPPING PROPERTIES OF AN ULTRAFILTERED SOY PRODUCT

Response Surface Methodology and the Path of Steepest Ascent was of enormous value in rapidly determining optimum conditions for whipping a full‐fat soy protein product produced by ultrafiltration, especially since seven variables were considered. In the region of optimum overrun response, overruns in excess of 500% were obtained at 3.5–4.0% w/v protein concentration, 1.67% w/w sugar, 150 rpm whipping speed and 3.5–4.0 min whipping time, at...