How well does Actiwhey® withstand heating without losing its qualities?

The protein in Actiwhey® can take heating reasonably well. Actiwhey® improves the structure of owen baked goods, and also inhibits the Maillard reaction. During the heating, however, the amount of free SH-groups decreases, and the antioksidative effect of Actiwhey® decreases as well, depending the length and amount of heating. If the baking is done in a short time and low temperatures, the special qualities of Actiwhey® remain unaffected.