CJW-Protein+Ingredients

Specialty Protein-Based Food Ingredients


 * Protein is not only the important nutrient but also contributes to the functional properties e.g. solubility, water-binding stability and emulsification.
 * Whole milk liquid/ powder is not used because of high cost and undesirable flavours released by oxidation of fatty acid during storage ( rancidity ).
 * Specialty protein ingredients in powder form are more convenient to use ,
 * e.g. non fat dry milk, casein, soy protein concentrate, whey protein concentrate, cheese powder and etc.

**Whey Proteins**

 * The serum or watery portion of milk that remains after manufacture of cheese.
 * Contains lactose, minerals, vitamins, protein and traces of fat
 * High quality of complete protein containing ALL the essential amino acids
 * Native state: Highly soluble and adeptly perform emulsification and whipping functions in food application
 * note that heating whey protein result in loss of solubility due to denaturation especially in pH range 4.0-6.5
 * In ** Denatured form **, whey proteins can form rigid gels that hold water and fat and provide structural support.
 * When it undenatured, it is best for foaming properties
 * Control heat denaturation of the protein can improved emulsification.
 * in frozen dessert, it is necessary to have some level of denaturation to produce a good mouthfeel.
 * Can also be modified through processing or enzymatic treatments-- alter structure to provide enhanced functionality for gelation, emulsification and viscosity applications
 * Considered as dietary ingredients to against the development of colon cancer.
 * Nutraceutical properties: **Lactoferrin** (30% of whey protein)-- iron-binding protein, add to its bacteriostatic properties, associated with enhanced iron absorption, stimulation of bacterial gut organisms ,such as bifidobacterial, as well as a potential immune-stimulating role.

**Whey Protein Concentrate (WPC)**
 * Contain ~75% protein
 * functional over a wide pH range
 * used to thicken emulsify gel at low/high temperature and improve texture
 * application:pudding, ice cream, cakes, custard, yoghurt, salad dressing, and nutrition bars


 * Gelation characteristics increase WPC benefits
 * Contributes to viscosity in products such as soups and gravies
 * Added foam stability for cakes, desserts and whipped topping
 * Generally high protein content better than the lower one, bland-tasting and contribute no foreign/ off-flavor s to food
 * Demineralized products often used in infant formula,
 * Lactose hydrolyzed products work well in cheese-type spreads and yogurt

**Whey Protein Isolates (WPI)**
 * Virtually pure proteins (90% protein content); costly but use at relatively low usage levels
 * LOW lactose (<1%) and LOW Fat (<0.5%)
 * very bland flavor compared to WPC-- use in fruit-bar or fruit-juice application
 * Can be manufactured by selective ion exchange processes t o select the primary functional proteins, beta-lactoglobulin and alpha-lactalbumin.
 * Provide high gel strength, viscosity, aeration, water binding,and high solubility to an application

**Casein & Caseinate(more soluble than casein)**
 * Caseinate are produced from skim milk by adding acid or microbial cultures to precipitate the casein from the whey at pH4.6.
 * The precipitated casein is then washed with water and resolubilized with alkali or alkaline salt to form caseinate
 * Protein content >85%
 * Sodium and Calcium caseinates are the most common
 * Provides high solubility;low viscosity; clean flavor; excellent emulsification capacity;high fat and water binding capacity; and freeze thaw stability from the caseinates.
 * Used in: coffee whiteners, cream liqueurs, baked goods, dry mix beverages, soup mixes and comminuted meat


 * Milk Protein Isolates **
 * Combinations of caseinate and soluble whey protein
 * Contain essentially all of the proteins from skim milk in a soluble form, high nutritional value
 * Offer retort stability for a variety of heat-treated product s e.g bakery items and liquid nutritional supplements
 * Offer emulsificaton and water-binding opportunities for stabilization of foams for frozen desserts, whipped toppings
 * ideal for nutritional products include beverages, liquid supplements, puddings, sauces and bars.


 * Cheese Powders **
 * add cheese flavor
 * cheese powder come diluted wit a carrier such as salt, sugar or lactose to allow drying
 * used to coat extruded collets as well as other dried snack products
 * use level range from 0.5-1.5%
 * flavour available range from cheddar and colby to blue, harvati, swiss, romano, parmesan

**Soy Protein Concentrates (SPC)** Prepared by 3 process: Concentrates offer emulsification and adhesive properties, and bind fat and water. Usually used to fortify bars or cereals or similar applications because they are more economical and have dietary fiber present at ~20% level
 * 1) acid leaching -- produces higher water-soluble content then heat-denatured or alcohol-leached ingredients
 * 2) extraction with aqueous alcohol
 * 3) protein denaturation with moist heat before water extraction

**Soy Protein Isolates (SPI)** Highly refined protein extracted from dehulled and defatted soybeans with water or mild alkali Can be used in the form of textured/ structured products. made through thermoplastic extrusion of soy flours or concentrates they absorb water and provide meat-like attributes when hydrated Can also be extruded into an acid/salt bath, coagulating the protein into fibers that can be joined together with edible binders into fibrous or laminar bundles.


 * __Factors to consider when choosing protein ingredients__**

1. solubility Undenatured proteins are generally more soluble

2. emulsification & foaming protein denaturation result in decrease of solubility although a mild heat treatment that exposes additional hydrophobic areas in certain proteins can increase emulsifying properties.