Boosting Protein Content

MGP Ingredients offers three different wheat protein isolates with 90% protein and varying levels of extensibility and elasticity that fit functional needs of various applications. Dohl cites tortilla dough as an example of applications where extensibility is highly important. “Our protein isolates also provide benefits in laminated dough applications or pressed products like pizza crust or a flatbread. In whole-grain bread, these isolates perform as strengthening agents to effectively suspend particulates. The types of ingredients that are found in whole-grain products tend to weaken dough significantly. As a result, additional strength is required to help suspend these ingredients and improve processing tolerance.”

Typical usage levels of wheat protein isolates range from 1% to 3%, based on the type of flour used and desired end results.

In many products, balancing the amino-acid profile is important. “Wheat protein is high in glutamine, roughly 30%,” Ham says. “There are numerous studies that highlight the benefits of glutamine for helping the body recover after exercise.”

Because of their binding properties, wheat protein isolates can partially replace egg whites. They can add textural firmness to pasta, for instance. This is especially beneficial in products subjected to stress, such as retorted or frozen pasta, or in steam-table foodservice applications.

When fiber, such as resistant starch, replaces a portion of a product’s flour, protein is often added back to the formulation.

Protein-packed eggs

When it comes to delivering a powerful dose of protein, eggs present a number of possibilities for product designers.

Over half of the protein found in whole eggs comes from the white, or albumin. According to the American Egg Board, Park Ridge, IL, egg whites are about 88% water and 10% protein. When dried to create various egg ingredients, egg white can become a concentrated source of high-quality protein. Egg albumin has a protein digestibility corrected amino acid score (PDCAAS) of 1.18, which is above and beyond the 1.⁰ score for proteins that meet all essential-amino-acid requirements.

A range of processed egg products make it easy to incorporate this high-quality protein in many applications, including grab-and-go breakfast products and classic quiches. Whole eggs, egg whites and egg yolks are available in frozen, refrigerated liquid and dried forms. Specialty products, such as pre-peeled hard-cooked eggs, egg patties, quiche mixes and scrambled eggs, offer cost savings and convenience.

Whey potential

Whey products are available at a variety of protein levels. Whey powder is around 12% protein. Whey protein concentrate (WPC) can contain 34% to 80% protein. Whey protein isolates (WPI) typically have 90% protein. “In general, whey proteins are very bland in flavor, with blandness increasing as the whey’s protein content increases. WPI is more bland than whey powder,” says Grace Harris, manager of applications and new business, Hilmar Ingredients, Hilmar, CA. “As the protein level increases, the functionality of the whey protein also increases. Suppliers can then do further modifications to the proteins for specific nutritional contributions and advanced functional benefits, such as heat stability, acid stability, gelation and emulsification.”

According to Eric Bastian, director of R&D, Glanbia Nutritionals, Monroe, WI, many health benefits are associated with whey protein. Whey protein’s unique branched-chain amino acids “push the human body into a higher protein synthetic state than when you’re taking protein with lower levels of branched-chain,” he says. This is why whey protein has been effective for bodybuilders working to increase muscle mass.

Some of the minor protein fractions in whey, namely alpha-lactalbumin and lactoferrin, have been shown to play a role in immune response. “Additionally, we’ve done quite a bit of work on whey proteins and peptides in weight management,” he says. “We’ve got good clinical scientific data showing that these proteins, when they are taken in conjunction with reduced caloric cycles, people can actually reduce their body fat and preserve their muscle mass during a weight loss period. It’s related back to the original use with bodybuilders.”

As science has become more interested in validating “food as medicine,” a new focus on “mining” the unique health components of whey protein has arisen, suggests Gwen Bargetzi, director of marketing, Hilmar Ingredients. “For example, we have a new ingredient, an alpha-lactalbumin-enriched whey protein concentrate, designed to help manufacturers take advantage of alpha-lactalbumin’s health benefits, such as mood support, mineral absorption and regulation of gut microflora, along with the expected functional benefits of whey protein,” she says.

Historically, advances in whey protein ingredients have been in maximizing functionalities such as gelation and improved dispersibility. “Hilmar, in particular, has done some pioneering work in large-scale, continuous agglomeration to provide whey proteins with critical consistency in dispersibility and flavor,” says Bargetzi.

Whey proteins can contribute viscosity in shake-type ready-to-drink (RTD) beverages and puddings; low viscosity and excellent clarity in high-protein RTD acidic beverages; moisture retention and shelf-life extension in food bars; color and flavor attributes via the Maillard reaction in bakery; and structure and syneresis control in yogurts and dairy applications.