Ingredient Challenges: Proteins Headline the Greatest Show on Earth
Plant and dairy protein products are sold as protein concentrates and isolates, textured concentrates and fractionates, which can be derived from soy, wheat or whey (among other sources). The underlying challenge is determining how to manipulate them into the application at hand.
Whey proteins are highly soluble at a lower pH, although, when heated above 70°C, some solubility can be lost due to denaturation. “For optimum solubility, use as little heat as possible,” suggests Sharon Gerdes, a technical support consultant for DMI (Rosemont, Ill.). Recently, more heat-stable whey proteins have been developed. “If you are preparing an acidic beverage, like a sports beverage or fruit-based beverage, then whey proteins are an excellent choice,” comments Gerdes. Food processors are developing ultra-high temperature (UHT) or retort beverages with an increased shelflife.