Functional properties of Dairy Ingredients
What do we mean by functional properties?
What is Solubility?
It is an ability of dairy ingredients to readily go in the solution and remain soluble under different processing conditions such as heat treatments or in different formulations such different pH or mineral levels.
Why is it important?
During reconstitution or while making beverages, complete solubalization or rehydration of dairy ingredients is very important
Several factors can affect reconstitution of dairy ingredients
What is heat stability?
Heat stability can be defined as an ability of a given sample to withstand UHT sterilization (140-145°C/ 4-5s) or retort temperatures (120°C/ 20 min) without coagulation, precipitation or excessive thickening/gelation/viscosity increase.
What is Emulsification?
In the process of making oil-in-water emulsions, oil/water interfaces are created. These interfaces are protected by adsorption of surfactants and partially lost again by recoalescence of those emulsion droplets that are not protected quickly enough by surfactants.
The whipping properties of dairy protein ingredients are affected by many factors, such as:
As dairy protein concentration increases, foams become denser with more uniform air bubbles of a finer texture. Generally, overrun increases with protein concentration to a maximum value after which it decreases again.
Soups, Sauces, Salad dressings, Batters and Yogurts
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