Protein-based ingredients

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Protein-based ingredients by Mind Map: Protein-based ingredients

1. Beverage category

1.1. dietary supplements

1.2. Indulgent

1.3. Health and Wellness

1.4. Sports

1.5. water

2. Dairy proteins

2.1. Caseinates

2.1.1. sodium caseinates are very effective emulsifier.

2.1.2. calcium caseinates are very effective foam formers

2.1.3. highly nutritious and unpleasat flavor

2.1.4. rapidly being replaced with milk protein concentration

2.2. Total milk protein(TMP)

2.2.1. made from fresh milk

2.2.2. include whey proteins

2.2.3. unpleasant flavour

2.2.4. contain chemical and heat precipitated flavours

2.2.5. rapidly being replaced with mpc

2.3. Milk protein concentrates (MPC)

2.3.1. some proteins whey ratio milk 80:20

2.3.2. manufactured using UF technology

2.3.3. soluble with high shear mixing and at warm temperature

2.4. Milk protein isolates (MPI)

2.4.1. some casein whey ratio as milk 80:20

2.4.2. neutral pH and clean milk flavour

2.4.3. has low lactose

2.5. Whey protein concentrates (WPC)

2.5.1. 4 different sources ( rennin casein, mineral acid, lactic acid and cheese whey)

2.5.2. consistent product

2.6. Whey protein isolates (WPI)

2.6.1. excellent nutritional value

2.6.2. clean flavor and heat stable

3. Two main technique milk process

3.1. Retort

3.1.1. essentially in bottle or in can strelization

3.1.2. treats product in final sealed package

3.1.3. under heat and pressure

3.1.4. heat to kill bacteria, yeasts and moulds

3.1.5. pressure to equalise pressure inside and outside package

3.2. Ultra-heat treatment processing

3.2.1. preheat formulation to 176 degree fahrenheit

3.2.2. Homogenize 2000/500 psi

3.2.3. Heat to 284 degree fahrenheit and hold for 4 seconds

4. Dairy protein

4.1. Milk (100%)

4.1.1. water 87%

4.1.2. fat (3.9-4.5%)

4.1.3. solids non-fat

4.1.3.1. protein (3.3-3.6%)

4.1.3.1.1. casein

4.1.3.1.2. whey protein

4.1.3.2. lactose (4.8-4.9%)

4.1.3.3. minerals (o.7-1%)

5. Protein selection

5.1. Acidic clear

5.1.1. spoorts beverages, near water and jellies

5.1.2. whey protein isolates

5.2. neutral milky

5.2.1. Protein and calcium fortified milks, smoothies, meal replacers, medical foods

5.2.2. SMP,WMP,MPI,WPC, caseinate

5.3. Acidic milky

5.3.1. Drinking yogurts, fruit milk drinks, juice milk, juice smoothies

5.3.2. SMP, WMP, MPC,WPC,WPI

6. New ideas, Ingredients and concepts.

6.1. whey protein isolates (WPI)

6.1.1. Proprietary dairy proteins

6.1.2. Proprietary technologies used for manufacture

6.1.3. better flavour

6.1.4. Acidic pH 3.3 & 3.8-3.9

6.2. Satiety water

6.2.1. calm hunger and craving to help through day

6.2.2. crystal clear product

6.2.3. utilize the satiating effect of protein to help people get through day without resorting unhealthy snacks

6.3. Isotonic and sports water

6.3.1. enhanced recovery and hydration

6.3.2. good source protein

6.3.3. crystal clear product

6.4. protein drink

6.4.1. add protein to enhance performance

6.4.2. excellent source of protein

6.4.3. crystal clear product

6.4.4. providing high quality protein to strength and mass athlete.

7. Application

7.1. Nutritional bar

7.1.1. consumer appeal

7.1.2. deliver in convenient, appealing format (taste and texture)

7.1.3. helps build muscle and enhance athletic performance

7.1.3.1. whey protein the best due to high level branched chain amino acid.

7.1.4. most satiating macronutrient per unit energy (whey protein)

7.2. High-protein cultured smoothie

7.2.1. deliver nutrition and provide safety

7.2.2. offered as light version for weight management

7.2.3. Fonterra's Value

7.2.3.1. high protein without "thick", "heavy" mouthfeel

7.2.3.2. deliver high protein with reduced astringency

7.2.3.3. refreshing protein drink to control hunger

7.3. Cookies with protein

7.3.1. high protein- 10g protein targets towards sport nutrition

7.3.2. Protein cookies (2-5g) for snacking and weight management

7.3.3. Fonterra's value

7.3.3.1. indulgent cookies with MPC

7.3.3.2. deliver clean tasting protein without after-taste

7.4. Greed style yogurt

7.4.1. whey removed by centrifugal separation

7.4.1.1. loss nutritional whey proteins

7.4.1.2. need additional equipment for de-wheying

7.4.2. Fonterra's value

7.4.2.1. simplified process

7.4.2.2. maintain all nutrients from milk

7.4.2.3. Utilize functional Milk Protein Concentrates

7.4.2.4. weight management through dairy protein

7.5. Protein beverages

7.5.1. value added protein functionality

7.6. cheese

7.6.1. Flavor in cheese develops changes as cheese ages

7.6.2. cheese aging add times and cost

7.6.3. Enzyme modified Cheese (EMC) not completely accepted.

7.6.4. Fonterra's answer

7.6.4.1. Natura strong cheddar