Dairy Ingredients for Food Processing

Dairy Ingredients in Infant and Adult Nutrition Products 529

also would provide protein nutrition. These

nanoparticles are mainly stabilized by di-

sulphide bonds. This is analogous to the

development of alternative packaging solu-

tions (edible or highly biodegradable

packaging).

The microencapsulation of probiotic

organisms is a key area for technology devel-

opment. Enhanced stability of the microor-

ganisms, delivery of encapsulated probiotics

in liquid ready - to - use product forms, and

timed release are all current technology

targets. Smaller capsule size results in greater

palatability due to the reduced grainy mouth

feel. Any technology must be food approved,

which provides some limitations, but the

potential benefi ts will continue to drive new

development.

A product development goal is to learn

more about the emulsion droplet interface.

Particularly, controlling the amount of protein

adsorbed at the droplet ’ s surface (protein

load) should modulate the properties of the

emulsion. Control of product properties such

as oxidative stability, kinetics of fl avor

release, or texture of rennet and acid gels are

interesting targets for the immediate future.

Product Functionality

Physical functionality can be expressed

within several contexts. Ease of ingredient

manufacturing, ease of fi nal product process-

ing, and shelf life stability are three major

areas in which dairy ingredients ’ functional-

ity is important. The ingredient manufactur-

ing aspects are covered in previous chapters.

As the dairy proteins become more concen-

trated, the ability to disperse the proteins in

the product process system can present

challenges.

Manufacturing Considerations

A host of manufacturing questions encom-

passes a wide range of potential issues

Readers are encouraged to peruse their
research libraries or the Internet to derive
further information on these and the many
other possibilities that exist both now and in
our imaginations.
One example is designer whey products,
with a range of fl avored whey proteins and
dairy calcium. These may provide a dietary
protein boost and the benefi ts of dairy
calcium, including both calcium homeostasis
for bone and muscle health as well as the
somewhat controversial impact of these min-
erals on fat metabolism.
Digestive problems are among the top
four health concerns of consumers world-
wide, according to the New Nutrition
Business Report, 10 Key Trends in Food,
Nutrition and Health (DII April 2009, page
30). A sense of a digestive “ feel - good factor ”
is growing and will be refl ected more often
in product design, especially around protein
sources.
Concern about overweight also ranks as
one of the top four health concerns among
consumers. A wide variety of efforts are
aimed at this issue, including weight man-
agement through manipulation of satiety, use
of active fi ber, high protein and texture ingre-
dients used in combination to slow digestion
and movement through the gut, and use of
specifi c inhibitors of digestive enzymes to
reduce or even virtually eliminate digestion,
especially of fats. Even more specialized
ingredients can target weight loss to fat while
sparing muscle and organ tissues. A substan-
tial increase in the variety and technical
sophistication of products aimed at this issue
is expected. Many health care professionals
view this as the top world health issue.
The use of protein nanoparticles (espe-
cially using denatured whey protein) to en-
capsulate and protect highly sensitive
ingredients or bioactive compounds is an
area of growing interest. Such encapsulated
materials would be delivered as a result
of digestion of the protein coating, which