Food Business News - April 7, 2015 - (Page 36)

HAVE CONFIDENCE IN THE LECITHIN YOU CHOOSE ORGANIC LECITHIN SUNFLOWER NON-GMO LECITHIN LECITHIN YOUR TRUSTED NAME IN INNOVATION FOR OVER 10 YEARS have very different structures and physical properties," said Kimberlee Burrington, dairy ingredient applications coordinator, Center for Dairy Research, University of Wisconsin-Madison. "Processing techniques have been developed to modify the composition of milk according to the unique characteristics of its components. These processes have given the dairy industry the ability to make a wide variety of dairy ingredients manufactured from milk. Some of these processes involve the use of filtration methods that can separate milk according to the molecular weight of its components." Dry milk ingredients are made from fresh fluid milk. They contain casein and whey proteins in the same ratio as fluid milk, which is 80% casein and 20% whey proteins. What varies is the concentration of non-protein solids. The category includes nonfat dry milk, whole milk powder, dried cream, milk protein concentrates and milk protein isolates. With many of these dried ingredients, lactosefree versions are available. Nonfat dry milk is the most basic dry milk ingredient available to formulators. As the name suggests, it is nonfat milk, also known as skim, which has been dried into a powder. Whole milk powder and dried cream contain milkfat and provide a richness that is not possible with nonfat dry milk. Milk protein concentrates and milk protein isolates are both relatively new ingredients made possible through the use of ultrafiltration. The technology concentrates the protein, yielding ingredients with protein contents up to 90% Casein vs. whey 320 East South Street P Box 80 .O. Cerro Gordo, Illinois 61818 217-763-9511 | clarksonsoy.com 36 FOODBUSINESS NEWS ® The category of casein ingredients include caseinates, casein hydrolysates and micellar casein. Their primary use in beverages historically has been to assist with foaming and emulsification, as well as to add protein. Most casein-based ingredients cannot be used in acidic beverages because casein will precipitate at pH 4.5 to 5.5. Whey ingredients include whey protein concentrates, whey protein isolates, whey powders and whey protein hydrolysates. Whey ingredients tend to be stable over a wide range of pH. Unlike whey proteins, which are separated from milk during cheese manufacturing, and then made into ingredients, casein ingredients must be physically separated from milk. This may be an expensive process and for long, was not common in the United States. In fact, most casein ingredients historically have been imported into the states, rendering them cost prohibitive for applications other than those intended Dairy solids assist with flavor development A new dairy ingredient concept comes from Agropur Ingredients, La Crosse, Wis. The company developed a technology to isolate compounds from milk and concentrate them into an ingredient that provides the creaminess and delectability of cream but without the fat. The ingredient appears on statements as "dairy product solids." "Not only does it bring out creamy, milky notes, it accents other flavor profiles such as cocoa in chocolate beverages," said Corrie Reilly, marketing and communications. "This dairy ingredient has also been shown to assist with lowering the amount of added sugar in flavored milk." The Wisconsin Center For Dairy Research, Madison, Wis., conducted a taste test comparing two school-compliant flavored milks, a control (sample A) and one made with Agropur Ingredients' flavoring technology (sample B). Participants were asked to identify the sample they would like to see in schools. More than half of the participants indicated sample B as the preferred sample to be served. FBN for the body builder market. This has changed with the advent of microfiltration. "Microfiltration enables the fractionation of caseins and whey proteins from milk," Ms. Burrington said. "Caseins are larger in molecular weight than the majority of whey proteins. They are retained in the membrane and referred to as the 'retentate.' The smaller molecules that pass through the membrane become the 'permeate.'" The retentate fraction contains casein and commonly is referred to as micellar casein, while the permeate fraction contains whey proteins. To differentiate from whey obtained via cheesemaking, whey proteins obtained via microfiltration of milk are often referred to as native whey, serum proteins or milk-derived whey. "Manufacture of micellar casein concentrates produces a range of compositions depending on the amount of milkderived whey protein removed," Ms. Burrington said. "Further concentration and diafiltration can increase the total protein and decrease the amount of lactose in the final ingredient. Micellar casein concentrates provide notable nutritional benefits and are an excellent source of all essential amino acids and calcium." They may also withstand the high April 7, 2015 http://www.clarksonsoy.com

Table of Contents for the Digital Edition of Food Business News - April 7, 2015

Food Business News - April 7, 2015
Challenges ahead for ConAgra Foods
Shifting from weight management to wellness
Beverage Business News - Beyond milk: Dairy ingredient trends
Table of Contents
Web Contents
Editorial - India may soon rival China in growth
Health concerns, competitive headwinds slow U.S. chocolate sales growth
Innovation brewing at McCormick
Tyson Foods leveraging Hillshire innovation
Heinz, Kraft merger offers ample international opportunities
Kroger on the cutting edge
Packaged meats sales lift Smithfield earnings
Market Insight - Farmers’ planting intentions vary from expectations
Washington - Feinstein, Leahy introduce B.P.A. labeling bill
Company Profile - Panera 2.0: In pursuit of excellence
Ingredient Innovations - Anticipating egg alternative needs
Dairy solids assist with flavor development
New Food Products
Ingredient Market Trends - U.S.D.A. March 1 soybean, corn and wheat stocks up from year ago
Ingredient Markets
Highlights from Research Chefs Association’s Culinary Expo in New Orleans
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - April 7, 2015

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