I haven't find any references using WPC, but I don't see why it couldn't work.

This product just have more lactose in it and a little bit of milk fat, nothing that could prevent your solution to become a gel. You just have to adapt the quantities in order to have enough protein in your solution.

I work with whey and its affinity with calcium is high.

Here some other article on the subject :

Ako, K., Nicolai, T., & Durand, D. (2010). Salt-induced gelation of globular protein aggregates: structure and kinetics. Biomacromolecules, 11(4), 864–871.

Bryant, C. M., & McClements, D. J. (2000). Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein. Journal of Food Science, 65(5), 801–804.

Hongsprabhas, P., & Barbut, S. (1997a). Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food research international, 30(6), 451–455.

Hongsprabhas, P., & Barbut, S. (1997b). Structure-forming processes in Ca2+-induced whey protein isolate cold gelation. International dairy journal, 7(12), 827–834.

Nicolai, T., Britten, M., & Schmitt, C. (2011). β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocolloids, 25(8), 1945–1962. doi:10.1016/j.foodhyd.2011.02.006

Emma, thanks a lot for your answer. The doubt is basically if higher levels of Ca+2 present in WPC80 with respect to WPI are not enough for gelification of the WPC80 solution during the first, heating step prior to Ca+2 addition for cold-set gel formation.

I'm not sure I understand what you mean.

You want to know if there is enough calcium in WPC80 to start the gelification before cooling ?

Yes, Emma. That is exactly what I mean. That is my doubt. Almost all works use WPI to obtain calcium-induced cold-set gels, and not WPC80, even when the last product is cheaper.

It seems like a very simple experiment to make.

But if I remember correctly, it is the fact that you add calcium when it's cooling that leads to gel formation.

Maybe they use WPI because that give them more proofs (because of its purity) that it is the relation between the protein and the calcium that allows gel formation. But now that it is largely prooved, is it still relevant to work with WPI instead of WPC ? not sure

I think you should ask people from Le Mans (Nicolai, T) about this: afterall it is their specialty (and they would be very pleased to exchange on their work).

We did use WPI due to its lower mineral contents, which prevented excessive aggregation of protein during pre-heating step. Subsequent addition of salts (monovalent or divalent) induced gel formation at the temperature as low as 2 C.

Dear Emma, I'll take note of your suggestions, bibliography and contacts given. Thanks a lot for your answers, they were very useful.

Dear Dr. Hongsprabhas, thanks for your answer. It seems that levels of Ca+2 in WPC 80, despite low, are enough for excessive aggregation and/or heat induced-gelification.

Aggregation of whey proteins during pre-heating to the degree of insoluble aggregate formation occurs in the presence of Ca2+ around 10 mM and above. If the whey protein just polymerizes but the aggregates are mostly soluble although MW is above 10^6, you still have a good chance to get cold-set gel. Polymerization of proteins just to get soluble protein aggregates is essential step for cold-set gelation. You can use alkali denaturation to help preventing heavy protein a ggregation if the taste is ok for your foods. It depends on your targeted food applications. Dialysis may help reducing mineral content but may not be practical economically. Good luck!!