Proteins whipping agents

Enzyme modified soy protein Whipping agent Protein Soy beans... 

Milk Proteins. As some milk proteins will gel on heating and others can be modified to make whipping agents it has long been thought that milk proteins could be used as whole or partial substitute for egg proteins. Purified whey proteins were regarded as a suitable raw material as whey is a low value by-product from cheese making. Early... 

Soya Proteins. Early attempts to make albumen substitutes from soya protein also ran into problems. A bean flavour tended to appear in the finished product. A solution to these problems has been found. Whipping agents based on enzyme modified soy proteins are now available. The advantage of enzymatic modification is that by appropriate choice of enzymes the protein can be modified in a very controlled way. Chemical treatment would be far less specific. In making these materials the manufacturer has control of the substrate and the enzyme, allowing the final product to be almost made to order. The substrates used are oil-free soy flakes or flour or soy protein concentrate or isolate. The enzymes to use are chosen from a combination of pepsin, papain, ficin, trypsin or bacterial proteases. The substrate will be treated with one or more enzymes under carefully controlled conditions. The finished product is then spray dried. 

Function Source of high-quality protein gelling agent water-binding aid foaming or whipping aid emulsifier edible coating used as a moisture barrier. 

Egg albumen Whipping agent and irreversible gelling agent Protein Egg white... 

Nougat can be made either in batches or continuously although the best nougat is made in batches. Various whipping agents can be used such as egg albumen, gelatine, milk protein and enzyme-modified soya protein. Starch or gum arabic can also be used in addition. The composition can be adjusted to give the desired texture. 

Food products As thickeners, to provide specific rheology, to form gels, to inhibit syneresis, to stabilize emulsions, to stabilize suspensions, to emulsify, to bind/hold water, to form films and coatings, to inhibit crystallization, to improve texture/mouthfeel, as processing aids, as whipping agents, to stabilize foams, as extrusion aids, as binders, to stabilize proteins, to encapsulate, to flocculate... 

Use Emulsifier dough conditioner whipping agent in baked products, desserts, and mixes complexing agent for starches and proteins. 

Watanabe and Arai wrote an excellent review on the properties of enzymatically modified proteins and compared the chemical and enzymatic processes of various proteins [135]. Enzymatic processes can normally be carried out under milder and therefore safer experimental conditions than conventional chemical processes. Proteolytic enzymes have been used on proteins to improve their solubility soy protein, leaf protein concentrates, fish protein concentrates, meat proteins, egg proteins, milk proteins, and blood proteins. Special attention was given to caseins, gelatins, egg proteins, and cereals. Partial hydrolysis of these proteins under well-controlled conditions can produce emulsifying and whipping agents... 

Uses Acid neutralizer/acceptor/scavengerfor polyolefins lubricant for PVC, polyolefins, filled compds. dough strengthened emulsifier, processing aid, surfactant, stabilizer, formulation aid, whipping agent, conditioner in foods Features Contains no milk protein Trade Names Pationic 925 Calcium stearate... 

Food foams are usually made by bubbling, whipping, or shaking a protein-containing solution. Several measures of foaming capacity of proteins and other stabilizing agents exist, such as overrun, which quantifies the amount of foam produced, defined as ... 

Foams. Refined lecithins have been employed as effective foam control agents. Examples include whipped toppings, ice creams, and many types of candies. Refined lecithin products have also been employed as effective defoaming agents in foams caused by powdered proteins in water. This is an excellent example of the system specificity of lecithin products (7). 

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