Milk protein designed for new generation of light dressings; emulsifier from whey protein concentrate is multi-functional.
Light foods obviously are here to stay and continue to be very popular with consumers, so it is a challenge to ingredient suppliers to modify their long-standing functional products to help processors formulate light foods. This has been achieved for a large number of foods with the introduction of a new generation of whey protein concentrate.
A newly developed 100% natural milk protein emulsifier is derived from whey protein concentrate. The result is highly nutritious and a natural milk protein product in which the proteins with the best emulsifying properties have been concentrated. It contains 70[plus or minus]+2% protein, 15[plus or minus]2% fat, 4[plus or minus]+1% lactose, and a maximum of 4% minerals and 5.5% moisture.
The milk protein has high emulsifying capacity and emulsion stability, is heat-stable in heat-treated products, has high opacity, and yields a smooth and creamy structure. It functions well as a fat replacer, especially in heat-treated products. When used as a partial or complete replacement ingredient for egg yolks, it results in economic benefits and more freedom of choice in production processes.
The opacity and creaminess features make it well suited for application in fat-free dressings, mayonnaise, fat powders, soups, and sauces. Recommended usage levels range from 0.7-5.0%, depending on the desired structure, oil content, and processing conditions.
In fat-free dressings, like a provence dressing or thousand island dressing, the ingredient is blended first with the starch and gum ingredients at a level of 5% (based on total formulation), then mixed with all other ingredients and transferred to the emulsifying equipment. Typical emulsifying time would be 1.5 min at full speed, followed by heating to 90 C, holding for 2 min, and cooling to 70 C. The result yields a fat-free dressing with the mouthfeel, creaminess, and opacity characteristic of traditional high-fat dressings.
Another example using a lower level of the milk protein emulsifier (2% based on total formulation) would be in the formulation of continuously processed hollandaise sauce. In this process, all ingredients (including the milk protein) except vinegar are mixed first in a high-speed mixer. The vinegar is then added while mixing and the mixture is passed through a scraped-surface heat exchanger at 130 C for 2 min. After cooling to 20 C, the sauce is suitable for freezing and/or preparing in a microwave oven.
Natural milk protein emulsifier based on whey has a minimum 1-yr shelf life, if kept stored under cool, dry conditions. Product is packaged in multi-ply paper bags with a polyethylene inner bag containing 20 kg net.
Additional information on Nutrilac DR-701 5 is available from Royal Proteins Inc., 9450 W. Bryn Mawr Ave., 230, Rosemont, IL 60018.
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|Author:||Duxbury, Dean D.|
|Date:||Dec 1, 1992|
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