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Functional Properties of Protein The properties of protein that enable its potential usage as Fat replacers are as follows: 1. Protein Solubility 2. Gelation 3. Emulsification 4. Water Binding 5. Foaming

Fat substitutes

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Page 1: Fat substitutes

Functional Properties of ProteinThe properties of protein that enable its potential usage as Fat replacers are as follows:

1. Protein Solubility2. Gelation3. Emulsification4. Water Binding5. Foaming

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Properties of Microparticulated ProteinsAct as Fat substitutes by Providing ‘dispersed phase functions’ characteristic of fat molecules ie they mimic the fat droplets in the Oil/water emulsion.

1. Structural properties: MPP can adopt different shapes such as spheroidal, slightly elliptical, linear, irregular depending on the macromolecules used for processing, spheroidal being most common The ultrastructure comprises of loosely connected globular aggregates which allows water immobilization and water binding and enhances consistency

2. pH: Stable in the pH range of 3-7

3. Concentration of MPP: The number of microparticles required to create the effect is typically in the order of 107 to 109/cc

4. Particle size: The size distribution of micro particles lies in the range of 0.1-75 μm, but generally 89-95% of the particles are in the 1-3μm(close to that of fat globules) range necessary for a creamy and smooth texture attributed to fats

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SIZE DISTRIBUTION (μm)

SENSORY ATTRIBUTES

0.01-0.1 Viscous empty texture1-2 Creamy3-5 Powdery8-10 Gritty

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Size distribution of Protein Microparticles

Microparticulated material

pH of manufacture Size distribution (um)

WPC 3.7-4.2 0.1-3

WPI 4.3-5 0.5-50

SPC 5.3 0.1-20

WPC 4

WPI 4.8 0.1-10

Gelatin 6 0.2-2

Casein Micelles 6.2-6.6 0.1-3

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5. Temperature stability MPPs are stable in the range of 10-90°C, however they are used predominantly in the range of 15-20°C. The reason being, unlike fat they do not give melting profile at higher temperatures, rather they undergo aggregation(although they do not forms gels) and dehydration imparting them with a gritty texture which is highly undesirable. Hence, they are used widely in low fat dairy products and frozen desserts

6. Sensorial Properties They have a creamy and smooth texture owing to their size distribution. As particle size increases beyond 3μm, they start showing chalky characteristics. Contribution of MPP to the aroma of food is poor however MPP have good flavour binding properties. One of the most daunting challenges in fat replacement is replication of the flavors of the traditional high-fat products. One of the most daunting challenges in fat replacement is replication of the flavors of the traditional high-fat products.

Properties of Microparticulated Proteins

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7. Concentrated dispersions exhibiting shear thinning behavior8. Compatible with a wide range of food materials9. MPPs have however been unsuccessful, in mimicking fat

where fat plays a significant role in the structural properties of gel-like materials like semi-hard and soft cheeses. MPPs can be used to imitate only the textural properties of fat like smoothness and creaminess in products like mayonnaise, spreads, ice-creams, bakery products etc.

Properties of Microparticulated Proteins

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Protein-Polysaccharide MPP• Protein polysaccharide MPP like whey protein-

Xanthan MPP and Why protein-Carrageenan MPPs have been shown to perform as fat substitutes as they have better melting properties, closely resembling those of fats.

• They also have very low rates of synerisis

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Micropaticulates: History• The first technological breakthrough, in Jan

1988: Simplesse (Nutrasweet company) which was based on WPC

• 1989: Dairylight (John Labbatt Ltd): based on WPC which employs a milder heat treatment

• In 1993, Dairylight was relaunches as Dairylo by Pfizer

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Nutritional and Toxicological Aspects• Digested and utilized by the body In a manner essentially identical to its

parent protein• Scientific examination has demonstrated that the highly nutritive quality

of the proteins is unchanged during microparticulation process. • The amino acid sequence and three-dimensional structure of the proteins

remains unchanged. The only difference was in the physical way in which the protein molecules aggregated

• Proteins Supply 4kcal/g as opposed to fat which supplies kcal/g, This 4Kcal/g further diminishes during microparticulation process.

• people who are allergic to milk proteins can be expected to be allergic to MPP made from those proteins.

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• In 1990, the FDA affirmed MP3 (Simplesse®) prepared from egg white and/or skim milk to be GRAS for use in frozen desserts (FDA, 1990).

• A second form of Simplesse® prepared from whey protein concentrate with no adjuvants was approved by the FDA in August 1991 for use in a wide range of food applications.

• Labeling for the latter, more popular version of Simplesse® is easily accomplished since it conforms to the U.S. Standard of Identity for whey protein concentrate and can be so labeled.

Legislative and Labeling status

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Applications• The textural properties of MPPs compare well with their full-fat counterparts at

low temperatures(<15-20°C) but not above these temperatures because of their poor melting properties and because the agglomerate when heated.

• Consequently, The first commercial use of MP3 in the U.S. was in the fat-free “ice cream” Simple Pleasures.

• Many other MPP-based products have been brought to the market, including low-fat cheese spreads (Kaukauna), low-fat cheesecakes (Eli’s), fat-free frozen novelties (Eskimo Pie), low-fat natural cheeses, including Cheddar (Cabot), Colby, muenster, and Monterey Jack (Kroeger and White Clover), and ricotta and mozzarella (Falbo). The development of the low-fat mozzarella made possible the production of low-fat pizza (Home Run Inn), fat-free butter spread, fat-free frozen desserts, low-fat baked goods (Corliss, 1992) are also some applications.

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Fat Replacer Food product category ExampleProtein microparticles

Dairy products Ice cream, yoghurt, cream, whipped cream, cheeses, cream cheese, cheese spread

Oil-based products Salad dressing, French dressing, mayonnaise

Protein-polysaccharide microparticles

Dairy products Ice cream, yoghurt, cream, whipped cream, cheeses, cream cheese, cheese spread

Oil-based products Salad dressing, French dressing, mayonnaise

Confectionary Fudge, caramel, marshmallow, nougat, sweet chocolate products, jelly

Baked goods Sweet bread, sweet rolls, cakes, pie fillings, donut, icing, coffee cake

Meat and meat analouges

Sausage, hot dog, meat loaves

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