Agriculture Reference
In-Depth Information
9
Proteins as clean label ingredients in
foods and beverages
A. C. Alting and F. van de Velde, NIZO Food Research, The Netherlands
Abstract:
This chapter discusses the use of proteins as a source of clean label ingredients.
The chapter fi rst reviews the different classes of proteins and their basic functionalities,
then discusses the development of specifi c protein ingredients for application as
viscosifi ers, antimicrobial agents and emulsifi ers to stabilize foams and emulsions. Finally,
the chapter gives an overview of future trends in the development of protein ingredients.
Key words:
viscosifi ers, preservatives, emulsifi ers, proteins, structuring, texturizing.
9.1 Introduction
Proteins are widely used as ingredients in foods and beverages for their nutritional
value (they are a source of essential amino acids), physiological functionality and
technological functionality. Proteins are ingredients that can provide specifi c
physiological benefi ts which go further than the delivery of nutrients. The
technological functionalities of proteins include thickening, foaming, emulsifying,
stabilizing and jellifying. Jelly pudding, yoghurt, cheese and processed meat are
examples of food products whose texture is solely based on proteins.
In many composed foods and beverages, additives are applied to improve their
texture, processability and stability. For example, emulsifi ers and stabilizers are
added to ice cream to improve its texture and to protect ice cream against
temperature abuse. Thickeners are added to desserts and fi llings to improve the
mouthfeel as are stabilizers and thickeners in (instant) soups and sauces. Many of
these additives are non-natural and bear an E number.
Most of the functionalities delivered by these additives can also be derived
from protein ingredients. Proteins are generally regarded as natural as they are
obtained by minimal processing from various sources such as milk, vegetable and
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