Igor Lima de Paula , Paola Fazollo Lazzarini , Alan F. Wolfschoon-Pombo , Thomas Spiegel , José Toro-Sierra , Rodrigo Stephani. Abstract Microparticulated whey protein (MWP) was created with the purpose of being used as a fat substitute in various foods. Over the years, it has been demonstrated that its use can also be applied to modulate sensory, textural, and stability characteristics. Several mechanisms can be applied for its production, but in general it is necessary to a