PROTEIN-BASED
INGREDIENTS

Lactose, minerals, protein, & trace of fats

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

Contains all essential amino acids

Serum / watery portion of milk that remains after cheese production

Native state

Highly soluble

Perform emulsification & whipping properties

Denatured state

Lose its solubility at pH 4 to 6.5

~ 75% protein

function over a wide pH range

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

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

> 90% protein content (pure protein)

High cost

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

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

Produced from skim milk at pH 4.6

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

> 85% protein content

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

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

Caseinates + soluble whey protein

Protein content: 89- 94%

Contain all essential amino acids from skim milk

Retort stability for heat-treated product

Bakery items

Liquid nutritional supplements

Good emulsification & water binding properties

Frozen desserts

Whipped toppings

Icings

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

High dietary fibre (20%)

Economical

Fortification of bars & cereals

Highly refined protein

Extracted from dehulled / defatted soybeans with water or mild alkali