Protein Based Ingredient

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Protein Based Ingredient by Mind Map: Protein Based  Ingredient

1. Animal Protein

1.1. Whey Protein

1.1.1. Whey Protein -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) - pure proteins (90%) - consist of low lactose and low fat - Costly -Provide high gel strength, viscosity, aeration

1.1.3. Whey Protein Concentrate (WPC) - ~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

3. Benefits of using

3.1. -Convinient

3.2. Lower cost

3.3. Does not develop undesirable flavours