1. Animal Protein
1.1. Whey Protein
1.1.1. Whey Protein
1.1.1.1. -serum or watery portion of milk remained -consists of lactose, minerals, vitamins, proteins and fats -Highly soluble -Emulsifying agent and provide whipping properties
1.1.2. Whey Protein Isolate (WPI)
1.1.2.1. - pure proteins (90%) - consist of low lactose and low fat - Costly -Provide high gel strength, viscosity, aeration
1.1.3. Whey Protein Concentrate (WPC)
1.1.3.1. - ~75% protein - pH stable - thicken, emulsify gel ->improve texture - Ex: cake, salad dressing, custard
1.2. Casein / Caseinate
1.2.1. -produced from skim milk by precipitation using acid or microbial culture - >85% protein content - excellent emulsification, provide high solubility and low viscosity -Ex: coffee whiteners & baked goods
1.3. Milk Protein Isolate (MPI)
1.3.1. - from caseinate + soluble whey protein - high nutritional value (contains all essential amino acids) - Emulsification and water-binding functions
2. Plant Protein
2.1. Soy Protein Concentrate (SPC)
2.1.1. -Prepared through: -> acid leaching, water/alcohol extraction - Emulsification and adhesive properties - High dietary fiber (20%)
2.2. Soy Protein Isolate (SPI)
2.2.1. -Highly refined protein - obtained through extraction dehulled & defatted soybeans