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Vegetable protein application in yogurt, coffee creamers and whip toppings
Author(s) -
Kolar C. W.,
Cho I. C.,
Watrous W. L.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671512
Subject(s) - soy protein , food science , soy milk , whip (tree) , chemistry , biology , botany
Soy proteins and, in particular, isolated soy proteins are being used in coffee creamers and whip toppings. With the increasing cost of traditional protein sources, more food manufacturers are investigating and utilizing soy proteins in other dairy type products. Isolated soy protein added as a replacement for the nonfat dry milk in the production of yogurt increased the viscosity and gel strength to a greater amount than nonfat dry milk and sodium caseinate added on an equivalent protein basis.