cht+protein+ingredients

=From the article "Using Dairy Proteins"= =Q&A= =1. What is the function of whey protein concentrates (WPCs)in meat and seafood products?= = Because of their gelling characteristics, WPCs impart viscosity in reduced fat meat products where both texture and moisture are important. Since WPCs don't gel until they're heated, though, the mixture remains flowable and easy to work with. In comminuted meats, WPCs can be useful in combination with caseinates as well as gums. Caseinates and TMPs also work well in reduced-fat comminuted meats. = = = =2. What components have been widely used in stabilization systems for imitation dairy products?= = Casein and caseinates. = = = = 3. How to prevent protein from gelling?= = Enter denatured whey proteins. = = = =4. What have been used for fat replacer in frozen desserts?= = WPCs and caseinates with powdered skim = = = =5. Why WPCs work well in acidic beverages?= = Because they stay in solution at a lower pH. Both heat stability and acid stability are factors in choosing a WPC for drinks; for powders, heat stability is less important to the decision. =