DESCRIPTION
Protein components are used in various applications within the food industry for their functional properties. Proteins are highly versatile molecules that can perform a range of technological functions, such as emulsification, gelation, increasing viscosity, foam formation, thermal stability, and water retention.
Essential amino acids like tryptophan, valine, leucine, isoleucine, lysine, phenylalanine, and methionine can be used in the food industry for a variety of applications.
They can be utilized as food additives to improve the amino acid composition of certain foods, such as protein beverages or energy bars, in order to meet consumers’ nutritional needs.
Additionally, these amino acids can be used to enhance the texture of food products, such as gelation and emulsification, or to improve the stability of certain products.
For example, lysine can be used as a functional ingredient to improve the texture and stability of bread, while leucine can be used as a functional ingredient to enhance the quality of milk and dairy products.
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