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... the stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study ... according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing

... the addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research ... they study, published in lwt - food science and technology, investigates the effect of whey protein addition on textural properties of yoghurt at different protein and fat contents, finding that “the use of whey proteins impart the possibility to replace parts of fat ... ” the team of researchers, led by alina krzeminski from the institute of food science and biotechnology at the university of hohenheim, germany, reported that the firmness and viscosity of yoghurt samples increased with the addition of whey protein ... “it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt,” wrote krzeminski and colleagues ... one alternative to fat replacement with hydrocolloids is the use of milk ingredients such as whey proteins ... krzeminski and colleagues noted that previous research has highlighted the potential application for the use whey proteins in cheese production

... the researchers found the treatment of roasted peanut kernels with alpha-chymotrypsin or trypsin enzymes for 1 to 3 hours significantly increased the solubility of peanut protein, whilst reducing ara h 1 and ara h 2 in kernel extracts by 100 per cent and 98 per cent respectively ... they noted examples of enzyme treatment used to remove allergens include production of hypoallergenic rice by a two-stage enzymatic proteolysis process and the development of hypoallergenic whey protein hydrolysate ... upon treatment with alpha-chymotrypsin solution, protein solubility increased, whilst detectable/extractable levels of ara h 1 and ara h 2 decreased in both blanched and non-blanched peanuts, said maleki and co-workers

... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... last year new zealand company fonterra withdrew from market a clear beverage product containing bovine whey protein due to poor sales – but not before two children with dairy allergies suffered reactions

... such added extras are even more likely to crop up when food manufacturers are looking to bolster protein to give foods a functional edge ... last year new zealand company fonterra withdrew from market a clear beverage product containing bovine whey protein due to poor sales – but not before two children with dairy allergies suffered reactions

... the study, published in journal of the science of food and agriculture, investigated the effects of enriching the frozen confectionery product with fish protein to enhance its nutritional value ... the authors, from the university of iceland and the iran fisheries research organization (ifro), found that that enriching ice cream with fish protein powder did not influence the sensory or chemical characteristics of the products after production, however unwanted attributes including fish flavour and off-odour were increased after more than 2 months of storage ... “the objective of this work was to study the influence of fortifying ice cream with fish protein on chemical characteristics and sensory quality of the product in order to provide some useful information to food industry on how to develop such products and with the specific aim of increasing fish protein consumption,” said the authors, led by dr gholam shaviklo ... “from the results it can be concluded that ice cream with fish protein can have good sensory quality for up to 2 months after production,” they added ... they said that several ingredients are used for enhancing the functional value of food products, including fish protein, soy protein, whey protein, olive oil, fish oil, certain fruits, nuts and minerals and vitamins ... ‘fishy’ flavours could be a problem when using fish protein ingredients, although, the researchers noted that most of the “fishy flavour components are removed” during fish protein production ... the protein product (surimi) can then be dried and used for fortifying food products

... a new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... they noted that whey protein-stabilized emulsions can be transformed into emulsion gels, through heat treatment, and acidification with glucono-delta-lactone (gdl) however dr liu and co workers noted that the heat setting process may not be suitable for many forms of bioactive compounds ... they added that a recently developed novel cold setting technique has been recently reported to produce gel-like emulsions from whey protein concentrate at ambient temperatures

... net sales of other products, which mainly consist of surplus milk powder, whey protein and raw milk sold to industrial customers reached $23

... arla foods ingredients has developed a new formulation of its whey protein nutrilac to replace eggs in meatballs, which can help food companies cut down costs ... the new protein, called nutrilac sa- 7802 is part of a growing portfolio of emulsifying egg replacement solutions ... hans henrick wikman, senior sales group manager at arla foods explained, “we took the knowledge we had from bakery and we twisted the protein so it would be suitable for meat applications as well”

... begin adding phytonutrient dense superfoods that are loaded with anti-oxidants, trace minerals, healthy fat & protein sources ... egg whites eaten without the yolk are a problem because they contain the protein avidin, which inhibits biotin absorption ... poor protein digestion can also be a major factor in hair loss ... using apple cider vinegar and/or digestive enzymes in conjunction with protein foods can dramatically help ... 2)make a shake with coconut milk, berries, and an easily absorbable complete protein such as raw organic eggs, non-denatured grass-fed whey protein, brown rice, or hemp protein3)soak grains, legumes, & nuts in clean water with a tablespoon of acv for 8 hours before eating