atiq's+Specialty+protein-based+food+ingredients

Protein is not only a critical nutrient, but that it contributes functional properties in a number of applications. e.g.: solubility, water binding, stability, and emulsification. Specialty Dairy Ingredients: Specialty Vegetable Protein Ingredients: - Soy Protein Concentrates (SPC) - Soy Protein Isolates (SPI) Factors to consider hen choosing protein ingredient 1) Solubility In general: Protein are least soluble at their isoelectric point In a beverage: The higher solubility, the better 2) Emulsification and foaming - Protein denaturation and the resultant decrease in solubility: Lower the emulsification properties - A mild heat treatment that exposes additional hydrophobic areas in certain proteins: Increase the emulsifying properties
 * Protein/ protein ingredients || Protein levels ||
 * Nonfat dry milk || 38% ||
 * Milk protein concentrates || 42% to 80% ||
 * Milk protein isolates || 80% to 90% ||
 * Caseinates || 88% to 94% ||
 * Whey (sweet and acid) || 11.5% to 13.5% ||
 * Whey protein concentrates (WPC) || 25% to >80% ||
 * Whey protein isolate (WPI) || >90% ||
 * Lactoperoxidase || >98% ||