Del subproducto al caramelo

el potencial del suero lácteo en productos de confitería

Abstract

Whey is a by-product generated in large volumes during the production of cheese and other dairy products. Despite its high nutritional value, it is often discarded, posing environmental and economic challenges, particularly for small and medium-sized enterprises. This article explores its potential use in confectionery products such as candies, gummies, and marshmallows, based on a literature review focused on its technological, sensory, and nutritional properties. Scientific studies report that whey, when processed into protein hydrolysates, galacto-oligosaccharides, or protein concentrates, can improve product texture, act as an emulsifier, and provide bioactive peptides with antioxidant, immunomodulatory, or prebiotic functions. However, some challenges have also been identified, such as residual flavors, color instability, and difficulties in handling during formulation. These issues have been addressed through strategies such as selecting the type of whey, adjusting the degree of hydrolysis, and incorporating natural sweeteners or colorants. The growing consumer interest in health-promoting sweets, without compromising flavor or appearance, has driven the development of functional confectionery based on alternative ingredients. The reviewed literature shows that whey valorization offers a viable path to transform an agro-industrial by-product into a functional ingredient with innovative, sustainable, and commercially promising applications.