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What does the food industry require of dairy ingredients?
Author(s) -
WEST S I
Publication year - 1984
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1984.tb00513.x
Subject(s) - ingredient , functional food , dairy industry , food science , food industry , business , food protein , milk protein , food products , food additive , microbiology and biotechnology , chemistry , biology
Food additives and ingredients, in particular proteins, are increasingly characterized in terms of their functionality rather than their source or composition. Egg, milk and wheat proteins have been the classical functional proteins for centuries, and between them they possess a full range of functional properties. Therefore, when a new protein ingredient is to be launched on to the market, it is essential to have prior knowledge of its functionality. Included in this article is a list of the important functional properties and an indication as to which are important in different foodstuffs.