Specialty+Protein-Based+Food+Ingredients_csm

= **SPECIALTY PROTEIN-BASED FOOD INGREDIENTS** =

**1. Whey Protein**

 * Serum or watery portion that remains after manufacture of cheese.
 * Whey contains proteins, lactose, vitamins, minerals & traces of fats.
 * Dried whey contains 13%proteins, 76%lactose, 1%fats & 10%ash.
 * High quality complete protein contain all essential amino acids required by the body.
 * Protein Digestibility Converted Amino Acid Score (PDCASS) = 1.4
 * Protein Efficiency Ratio (PER) = 3.2
 * Biological value = 100
 * Native state---high solubility, perform emulsification & whipping functions.
 * Heat treatment causes lost of solubility due to denaturation of protein (pH range 4.0-6.5)
 * Foaming properties best at undenatured form.
 * Emulsification properties improved by heat denaturation of protein.
 * Modified through processing or enzymatic treatment---enhanced functionality for gelation, rmulsification, viscosity.



**2. Whey Protein Concentrate (WPC)**

 * Protein content~75%
 * Function over wide range of pH.
 * Thicken, emulsify & gel at high or low temperature, improve texture.
 * Used in egg substitute, cakes, custard, puddings, ice cream, etc.
 * Contribute to viscosity in soups & gravies.
 * Contribute to foam stability in cakes, desserts, whipped toppings.
 * Have higher protein content & improved functionality compared to those with lower protein content.
 * Have bland taste, do not impart foreig or off-odour when added as ingredients in foods.



** 3. Whey Protein Isolates (WPI) **

 * Virtually pure proteins (protein content over 90%).
 * Costly but add protein to a product at low usage level.
 * Benifits: very low lactose (<1%), very low fats (<0.5%).
 * Very bland flavour compared to WPC---formulated in products not normally associated with dairy products (fruit-bar, fruit juices).
 * Manufactured by selective ion exchange processes---select primary functional protein, beta-lactoglobulin, alpha-lactalbumin.
 * Provide high gel strength, viscosity, aeration, water binding & high solubility.

**4. Casein & Caseinate**

 * Caseinates are produced from skim milk by adding acids or microbial cultures to precipitate casein from whey at pH 4.6.
 * The precipitated casein is then washed with water and resolubilized with alkali/alkali salt to form caseinate.
 * Caseinates---high solubility, low viscosity, clean flavour, excellent emulsification properties, high fat & water binding capacity, freeze thaw ability.
 * Used in: coffee whiteners, cream liqueurs, baked goods, dry mixes, beverages, soup mixes, comminuted meat.



** 5. Milk Protein Isolates **

 * Combination of caseinate & soluble whey protein---coprecipitation of casein & whey proteins. Protein range 89-94%.
 * Contain all essential proteins from skim milk in soluble form.
 * Provide retord stability for heat-treated products (baked goods, liquid nutritional supplement).
 * Provide emulsification & water-binding opportunities for stabilization of foam (frozen desserts, whipped toppings & icings).
 * Ideal for nutritional products, puddings, sauces, bars.



** 5. Cheese Powders **

 * Add cheese flavour to foods.
 * Usually come diluted with a carrier (salt, sugars, lactose) to allow drying.
 * Used to coat extruded collets, dried snacks products.
 * Usage levels (0.5-1.5%).
 * Flavour available---Colby, blue, havarti, swiss, romano,parmesan.



** 1. Soy Protein Concentrates (SPC) **

 * Prepared by 3 processes---acid leaching, extraction with aqueous alcohol, protein denaturation with moist heat before water extraction.
 * Acid leaching produces higher water-soluble content.
 * Concentrates offer emulsificaton and adhesives properties, bind water & fat.
 * Used to fortify cereal, bars---more economical & have a dietary fiber level about 20%.



**2. Soy Protein Isolates (SPI)**

 * Highly refined protein extracted from dehulled & defatted soybeans with water or mild alkali.
 * Can be used in the form of textured or structured products. Textured flour and concentrates made through thermoplastic extrusion of soy flours/concentrates into granules, chunks or flakes. They absorbe water and provide meat like attributes when dehydrated.
 * Can be extruded into acid/salt bath coagulating the protein into fibers that can joined together with edible binders into fibrous or laminar bundles.

** 1. Solubility **

 * Proteins are least soluble at isoelectric point, pH at which the protein precipitates.
 * Undenatured proteins are more soluble.

**2. Emulsification & Foaming**

 * Protein denaturation and the resultant decrease in solubility can lower the emulsification properties, although mild heat treatment that exposes additional hydrophobic areas in certain proteins can increase emulsifying properties.