Dairy Chemistry And Biochemistry

MILK PROTEINS 22 1

Table 4.9 (Continued)

Dessert products
Caseinslcaseinateslco-precipitates
Used in: Ice-cream, frozen desserts
Effect:
Used in:
Effect:
Whey proteins
Used in:
Effect:
Confectionary
Caseinslcaseinateslco-precipitates
Used in: Toffee, caramel, fudges
Effect:
Used in: Marshmallow and nougat
Effect:
Whey proteins
Used in:
Effect: Whipping properties, emulsifier

Pasta products
Used in:
Effect:

Meat products
Caseinslcaseinateslco-precipitates
Used in: Comminuted meat products
Effect: Emulsifier, water binding, improves consistency, releases meat proteins for gel
formation and water binding

Whipping properties, body and texture

Mousses, instant puddings, whipped toppings

Whipping properties, film former, emulsifier, imparts body and flavour

Ice-cream, frozen juice bars, frozen dessert coatings

Skim-milk solids replacement, whipping properties, emulsifying, bodyltexture

Confers firm, resilient, chewy texture; water binding, emulsifier

Foaming, high temperature stability, improve flavour and brown colour

Aerated candy mixes, meringues, sponge cakes

Macaroni, pasta and imitation pasta

Nutritional, texture, freeze-thaw stability, microwaveable

Whey proteins
Used in: Frankfurters, luncheon meats
Effect: Pre-emulsion, gelation

Used in:
Effect: Gelation, yield

Convenience foods
Used in:

Injection brine for fortification of whole meat products

Gravy mixes, soup mixes, sauces, canned cream soups and sauces, dehydrated

cream soups and sauces, salad dressings, microwaveable foods, low lipid

convenience foods

Whitening agents, dairy flavour, flavour enhancer, emulsifier, stabilizer, viscosity

controller, freeze-thaw stability, egg yolk replacement, lipid replacement

Effect:

Textured products
Used in:
Effect: Structuring, texturing, nutritional

Puffed snack foods, protein-enriched snack-type products, meat extenders