The present invention is concerned with the incorporation of whey proteins
into foodstuffs by acidifying an aqueous solution of one or more whey
proteins below their isoelectric pH, optionally forming a whey
protein-stabilized fatty emulsion by blending and homogenizing said
acidified solution of whey proteins with one or more fats, heat-treating
said acidified solution or whey protein-stabilized fatty emulsion and
blending same with a foodstuff base to form a foodstuff, and optionally
blending and incubating the food stuff with transglutaminase.