The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This study evaluated the flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, micellar casein, milk-derived whey protein, whey protein concentrate, and isolate, soy, potato, pea, and rice proteins. Their functional differences translated to their performance in a high acid and low acid model beverage system and a high protein nutrition bar application.
Hong Jiang, MSc, Research Specialist, Wisconsin Center for Dairy Research (WCDR) speaking on “Properties of Protein Ingredients” at the 2019 Protein Trends & Technologies Seminar.
