Unformatted text preview: lorie ingredient used as a fat replacer) is made from whey protein or milk
and egg protein.
• Used in baked goods, coffee creamers, dairy products, salad dressings.
• Colloidal dispersion of gas in liquid phase
• Proteins are good foaming agents (eggs, milk, soy)
• Ex. Ice cream, whipped toppings, beer froths
• Forms well-ordered gel matrices that hold water, fat or other food ingredients to produce various
• Ex. Bread dough, sausage, gelatin desserts, tofu, and yogurt
Water Holding Capacity (WHC)
• The ability of a protein to bind water is due to the hydrophilic and charged groups in its structure.
o Example: Meat can retain water during application of external forces such as cutting,
heating, grinding and pressing.
• Influenced by pH, temperature, and salt content
• When + and – charges are equal, then there is a high protein-protein interaction and a low WHC.
• As temperature increases (above 80 C) water soluble proteins form gels that hold water within a
• Reaction that produces the brown color of baked goods
• Sugar + amino acid reaction when heat is applied
• Very complex and can effect the flavor of the food •
• Nonenzymatic reaction
Favored by high sugar content and protein concentration...
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This note was uploaded on 05/28/2013 for the course FDSC 1049 taught by Professor Bond during the Fall '09 term at LSU.
- Fall '09