Proteins play a fundamental role in the food industry, both from a nutritional and technological perspective. Understanding the properties and uses of proteins is essential for food manufacturers seeking to create innovative and healthy products that meet the changing demands of consumers.
Proteins are macromolecules formed by linear chains of amino acids. They are fundamental to life, playing a vital role in cellular structure, metabolic function, and tissue repair. In the food industry, proteins are used as key ingredients in formulating a wide range of products, from processed foods to nutritional supplements.
Solubility: Some proteins are soluble in water, making them ideal for applications in beverages and baked goods.
Gelling Capacity: Many proteins have the ability to form gels, making them valuable ingredients in the production of foods such as gelatins and sausages.
Emulsification: Proteins can stabilize emulsions, as seen in the production of sauces and dressings.
Foaming Capacity: Some proteins can retain air, creating foamy structures in foods such as mousses and meringues.
Food Fortification: Adding proteins to products such as bread, cereals, and energy bars to increase their nutritional content.
Meat Substitutes: Developing plant-based protein alternatives for meat products, such as burgers and sausages, to meet the growing demand for vegetarian and vegan options.
Protein Drinks: Formulating functional beverages and shakes that provide a convenient source of protein for active consumers.
Nutritional Supplements: Using protein powders, such as whey or soy protein, in the production of supplements for athletes and individuals looking to increase their daily protein intake.
Animal Proteins
Gelatins
Instant Gelatins
Plant Proteins
Gluten
Pea, Rice Proteins…
Texturized Vegetable Protein
Vegetable Protein Hydrolysates
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