PROTEIN-BASED INGREDIENTS

Mai multe ca acesta

COWS

creat de Pablo Rollán

Eggs are a rich source of protein,which has many uses in food preparation.Prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people

creat de Jin Yao

Области применения Информационных систем

creat de Анна Петрова

Factors affecting bioactivity (Beneficial or adverse effects of a drug on living matter.)

creat de prajakta sukale

PROTEIN-BASED INGREDIENTS

SOY PROTEIN ISOLATE

Extracted from dehulled / defatted soybeans with water or mild alkali

Highly refined protein

SOY PROTEIN CONCENTRATE

Fortification of bars & cereals

Economical

High dietary fibre (20%)

Prepared through: acid leaching extraction with liquid alcohol protein denaturation with moist heat water extraction

MILK PROTEIN ISOLATES

Good emulsification & water binding properties

Icings

Whipped toppings

Frozen desserts

Retort stability for heat-treated product

Liquid nutritional supplements

Bakery items

Contain all essential amino acids from skim milk

Protein content: 89- 94%

Caseinates + soluble whey protein

CASEIN & CASEINATE

Applications: coffee whitener, cream liquers, sausages, whipped toppings, dried mix beverages

Properties: high solubility, low viscosity, clean flavour, excellent emulsification properties, freeze thaw stability, high fat and water binding ability

> 85% protein content

Through addition of acid / microbial culture to precipitae casein from whey

Produced from skim milk at pH 4.6

WHEY PROTEIN ISOLATES (WPI)

Properties: bland flavour high: gel strength, viscosity, aeration, water binding ability, solubility

Low lactose ( < 1%) ; low fat ( <0.5%)

High cost

> 90% protein content (pure protein)

WHEY PROTEIN CONCENTRATE (WPC)

Applications: egg substitutes, cakes, nutritional bars, high protein beverages, ice cream, frozen yoghurt

Functions: thickening agent, emulsifier, gelling agent to increase viscosity to improve texture

function over a wide pH range

~ 75% protein

WHEY PROTEIN

Denatured state

Lose its solubility at pH 4 to 6.5

Native state

Perform emulsification & whipping properties

Highly soluble

Serum / watery portion of milk that remains after cheese production

Contains all essential amino acids

Dry whey: 76% lactose, 13% protein, 1% fat & 10% ash

Lactose, minerals, protein, & trace of fats