Soup, creamy

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

This easy, creamy soup is perfect when you want something warm and soothing on a cold winter night but don t have a lot of energy or desire to cook. It takes about an hour or so for the vegetables to roast, but the preparation time is only about 5 minutes. 

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

SWP is a bland, white creamy low viscous sodium-salt of a soluble wheat protein isolate. By its unique combination of functional properties like emulsifying capacity, gelling, binding, and water-retention, the product can be used in several food applications like meat-preparations, soups, sauces, dressings, imitation dairy, etc. It can also be combined with other functional proteins like caseinates, soy isolates, and may result in all types of synergies. 

Casein is used as a nutrient additive to fortify flour, bread, biscuits and breakfast cereals [73] and is often used as a component of coffee whiteners [74]. It anulsilies, imparts body and improves flavour of the latter. Sodium caseinate is used as a binding agent in sausages and related products [75,76], and as an extender in meats and soups where it imparts smoothness, creaminess and consistency, as well as emulsifying and adding to the nutritive value. 

Fig. -20. Plain and fancy—creamy vegetable soup Is welcome at any meal. (Courtesy, Pet Incorporated, St. Louis, Mo.)...

Uses Moisture retention aid, emuisifier, fat mimetic for iow-fat bakery goods, creams, ice cream, cheese, sour cream, saiad dressings, soups, and sauces Features Naturai enhances creaminess Simplesse 730 [CP Keico]... 

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