Protein fortified products

Similar protein fortified products are specified under the standards of identity for "Wheat and soy macaroni products" and for "Wheat and soy noodle products." The quantities of protein in these items are at least 50% greater than those in similar items made from wheat flour alone. They are often sold in health food stores. However, products labeled "imitation soy macaroni" and "imitation soy noodles" may not contain as much protein because the word "imitation" denotes products which do not conform to a federal standard of identity. 

Protein fortified lowfat and skim milks. Federal standards for lowfat and skim milks provide for a protein fortified product containing a minimum of 10% milk-derived nonfat solids, with the stipulation that the product must be labeled protein fortified or fortified with protein. Fortification of milk with nonfat solids is desirable for two reasons (1)The flavor of most milk is improved, and (2) the nutritive value is increased. 

A variety of texturized soy food proteins is available from manufacturers, including products made from SF or SPC, colored and sized to different specifications. The volatile constituents are customarily added after extrusion by one of several enrobing processes. Specifically fortified products are available for use in school-lunch and child-feeding programs and in military-feeding applications. 

Molasses is used as the feedstock for a number of industrial fermentations. AVhen the sugars have been fermented and the fermentation products removed, there is a residue rich in nitrogen-containing substances and ash. This is partially dried to give a material known as condensed molasses solubles (CMS), which contains about 350 g of crude protein per kilogram of DM.The CMS is then mixed with molasses in the ratio 20 80 to give a protein-fortified food. 

Finally, "Nonfat milk macaroni products" contain between 12 and 25% nonfat milk solid. These items contain from 36 to 75% more protein than is present in similar products made from wheat flour alone. A cup (240 ml) of cooked macaroni would also furnish from 89 to 175 mg of calcium and from 131 to 197 mg of phosphoms. Unfortunately, this type of fortified product does not appear to be available at the present time. 

The addition of vitamin A to lowfat milk to a level of 2,000 lU per quart is mandatory. The addition of vitamin D is optional, but if added it must be present at a level of 400 lU per quart. If nonfat milk solids are added to reach the 10% solids-not-fat level, the product must be labeled protein fortified or fortified with protein. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Further impetus was given to protein blends in foods when such products were introduced into the domestic food assistance program in the. United States, Soy piotein foods weie introduced into school lunch and breakfast programs for which federal assistance has been given in the form of a subsidy administered by the federal government. Soy-fortified foods also were distributed to needy families through a family food distribution program. 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

Milk of UF-standardized protein and total solids content enables the production of fermented dairy products of improved quality and characteristics compared with those produced from milk fortified with milk powder or evaporated milk [11]. Due to the similarity of the protein fractions in HMPP and those of skim milk and the virtual absence of lactose, Mistry and Hassan [134] suggested its utilization for the development of new dairy products and the improvement of existing ones. When these authors used HMPP to produce nonfat yogurt, they found that fortification level up to 5.6% protein can produce acceptable yogurt with smooth texture and firm body that did not exhibit whey separation even without the addition of stabilizers. They noted, however, that >5.6% protein concentration, the yogurt becomes excessively firm and has a grainy texture and flat flavor. 

Fortified soy milk rather than dairy milk. I choose fortified soy products because they have higher contents of micronutrients, heart-healthy omega fats, sterols, and a polyphenol class called isoflavones, which also may be beneficial. These features are not present comparatively in dairy milk. Protein and carbohydrate levels are about the same between soy and dairy milks, but adequate content of these macronutrients is supplied by the superfruits you choose. Also, if you are fond of vanilla, as I am, most brands of soy milk include a vanilla-flavored product that goes well with fruits. 

A module is a powder or liquid allowing addition of nutrients (i.e., protein, carbohydrate, or fat) to supplement a commercially available enteral formulation (Table 138-9). Addition of a modular product may be necessary, especially in children, to achieve a nutrient mix not supplied by a single commercially available product. Alternatively, formulations available in powder or concenbate can be mixed with less water than needed for the standard dilution to deliver more nutrients in less volume. Infant formulas generally are concentrated beyond their standard concentration (standard varies depending on type) in this way. However, keep in mind the mixing process required for modular components increases the potential for introducing bacterial contamination. This problem has been particularly identified with the use of blenders and reconstitution of powders. Human miUc fortifiers are available for supplementation of human miUc so that it meets the needs of a premature infant. Human milk fortifiers add additional calories, protein, and minerals and have been shown to improve nutritional outcomes in human milk-fed premature infants. " ... 

Vitamin B12 is made naturally by bacteria that live in the intestines of all animals, including humans, as well as in soil. It binds to protein in food. Plants do not synthesize vitamin B12. Manufacturers who make vitamin B12 supplements use bacteria to grow the vitamin by a process similar to that which occurs naturally. Good food sources of vitamin B12 include animal foods, such as fish, meat, poultry, eggs, milk, cheese, and yogurt as well as fortified cereals. People who do not eat animal products should be sure to select foods fortified with artificially produced vitamin B12, because the synthetic vitamin is produced by a natural process that does not involve the destruction of animals or the consumption of animal products. 

Sea lettuces are rich in nutrients with medicinal and health-promoting effect. From a nutritional standpoint, the main properties of sea lettuces are their richness in polysaccharides, protein and amino adds, fatty adds, minerals, and vitamins. Therefore, their nutritional value makes them valuable food supplements. Further, sea lettuces may be used to fortify processed foods. Food preparations from sea lettuces worldwide maybe studied to increase sea lettuce utilization. Moreover, recognition of sea lettuces as sources of diverse bioactive principles may open medicinal potential of sea lettuces and there is a great potential to be used in pharmaceuticals. Therefore, combination between culinary use and research on bioactive compounds may revitalize the use of sea lettuces in the newly health conscious consumers. Sea lettuce products could be used for food fortification, enrichment, and multipurpose applications. 

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