Functionality of proteins in final food product
In the food industry various proteins apart from the nutrient function play important technological roles as substances which help to improve texture, consistency, yield, mouth feel and the overall quality of processed foods. The specific functionality of a protein is strictly determined by its molecular structure – defined by source and processing during the production of a protein.
Proteins thanks to their multi functionalities like solubility, viscosity, water binding, emulsifying, gelation, cohesion, foaming and elasticity bring a specific impact to food systems. They are used in vegetarian and vegan formulations, sport nutrition, baked goods, beverages, processed meat and fish, soups and sauces, dressings, toppings, and many other food formulations. Food producers can benefit from using various proteins for the improvement of texture, stability, shelf life, appearance, taste and smell.
Nutrition aspects of proteins are important to provide energy and building blocks for our bodies, for growth, repair and the maintenance of good health. Animal proteins and some plant proteins like soya provide the full spectrum of amino acids needed by our organisms to maintain life, recover and build body tissue.
If you want to learn more about proteins and the solutions we can offer you, please contact Brenntag Food & Nutrition. Our Food experts can support you in finding the right protein for your product.
Please check carefully the laws and regulations applicable for you. Please keep in mind that you are responsible for compliance with any applicable legal and regulatory requirements.