Concentrated protein-rich foods have strong potential to be developed in terms of health and well-being roles. Unfortunately, limitations in creating products with the rights texture and stability hinder the use of those products by consumers. Main reason is that the formation of micro- and macrostructures in concentrated protein systems is not fully understood yet and hence not controlled. As a result, their multi-level structures are not optimal. This paper overviews possible routes to produce protein-rich foods with emphasis on options to produce protein-rich materials that have the potential to be stable and desirable in terms of the combination structure–texture–sensory. The main conclusion is that these demands could be met by introduction of well-defined heterogeneity in the product using new plasticizing components and innovative production methods.
- calcium caseinate dispersions
- cheddar cheese
- fibrous materials
- spinning process
- induced gelation
Purwanti, N., van der Goot, A. J., Boom, R. M., & Vereijken, J. M. (2010). New directions towards structure formation and stability of protein-rich foods from globular proteins. Trends in Food Science and Technology, 21(2), 85-94. https://doi.org/10.1016/j.tifs.2009.10.009