With nutrition labeling under increased scrutiny by consumers and regulators, product designers may want to consider employing more of the increasing range of nutrient-boosting ingredients, and look at ways to limit calories, fat, cholesterol and sodium.
Prominently protein
Protein’s healthy halo is especially well-recognized, but protein choice can impact texture, flavor, water binding or solubility. And ingredients can be application-specific.
Soy proteins rate a perfect 1.00 on the PDCAAS scale: They contain all nine essential amino acids. And, while soy is nutritionally comparable to egg, milk and fish, it is “typically the most cost-effective protein ingredient,” says Russ Egbert, Ph.D., director of protein research, ADM, Decatur, IL. “It is the only protein that has a health claim. At levels high enough to yield 6.25 grams of soy protein per serving, and if the product is low in fat and meets the general health-claim requirements, you can claim that it can reduce the instance of cardiovascular disease.”
In beverages, the pH of the system will determine precisely which soy protein isolate to use. Whether the beverage system is powdered or RTD is also an issue. “We have over 25 isolated soy proteins in our line, and each one of them has unique functional characteristics for a particular application,” Egbert says. “In an acid beverage, the protein will be stabilized with pectin, so you’re looking for a protein that’s going to provide minimal viscosity changes to the overall beverage.”
Soy flour, soy concentrate or crisps can add protein to baked goods, meat analogues, snacks and meal-replacement bars. Soy flavor decreases as the protein value increases. Soy protein isolate with 90% protein (dry basis) contributes less flavor than soy flour containing 50% protein.
Lorraine Niba, Ph.D., regional marketing manager, Americas, FrieslandCampina Domo, Paramus, NJ, suggests boosting protein by way of a glutamine-rich, wheat-derived protein hydrolysate. Protein content of the company’s product is 79% on a dry weight basis. “It can be used in RTD beverages, instant mixes and powders, and bars,” she says. “Usage levels range from 1% to 4%. For products aimed at post-exercise recovery, the higher use level is recommended, since glutamine plays a significant role.”
When formulating with any protein, consider potential interactions with other ingredients in the system. Proteins can bind flavor, for example, requiring additional flavor enhancement. Often, protein interactions can contribute desirable physical properties, allowing a reduction of functional ingredients. But sometimes the end goal is simply increased protein content. In this case, casein is worth looking at. It is the most stable of all of the milk proteins. Caseinates, produced by treating casein with an alkali, are soluble.
Milk protein concentrate is available with 70% protein in the United States. Stable to heat and shear processing, milk protein is suited to neutral-pH systems. An instantized total milk protein with 87% protein on a dry basis is available. Its clean flavor suits it for use in “a range of products, such as beverages, soft bars and shakes,” says Niba.
