BigPatents India

Eggs and fractions derived from eggs are among the basic ingredients used by bakers. Use of eggs has enabled bakers to introduce colour, flavour and texture to their products that could not have been obtained otherwise. From angel food cake to doughnuts, eggs play a unique functional role in bakery formulas. Eggs are highly perishable and mishandling can introduce serious food safety risks. Replacing eggs in bakery products with soy flour. The reason for replacing egg protein with whey protein concentrate relate to the nutritional value and some of the functions imparted to foods by proteins in general. Protein mal-nutrition is a serious problem for people whose diet consists mainly of cereal or starchy food. It is also a problem in developing countries where a growing population and a lack of agricultural development and productivity results in a limited supply of high quality protein for the average person. The third world countries are witnessing chronic under nutrition, prevalence of preventable mal nutrition. Whey and whey derived products, besides being a nutritional ingredient in various foods can also be used as a functional ingredient for flavour binding, texturization, colour and aeration properties in a wide variety of food formulations. Whey proteins have very good functional attributes such as water binding, viscosity, foaming, emulsifying, gelling and solubility. Whey proteins can be utilized to their best in the form of whey protein concentrates. Their functionality have paved way to use them in a number of food products for replacing traditional additives like milk powder, infant, and dietetic foods, cereals, beverages, pasta etc.