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Food applications with new generation soy ingredients |
C. W. KOLAR, DuPont Protein Technologies International, Checkerboard Sq., PO Box 88940, Saint Louis, MO 63188-1940 and G. P. WARNER, Research and Development, DuPont Protein Technologies, P. O. Box 88940, St. Louis, MO 63188-1940. Soy proteins are used in food products as a source of protein for nutritional and functional reasons. With FDA approval of the health claim relative to heart disease, food companies are using soy protein in food products to provide additional customer benefits. New generation soy proteins are being used to simulate the functionality of traditional proteins and to improve shelf life and sensory properties of food products. Soy ingredients with Kosher and Halal certification allow marketers to have additional marketing positions. New soy ingredients have been developed for use in emulsified meat products that improve the texture of cooked sausages relative to cost per unit of function. Whole muscle products are benefiting from soy ingredients that enhance their sensory properties (increased tenderness). The baking industry is taking advantage of soy ingredients that assist in improving the sensory properties of baked goods and increased shelf life. New soy ingredients have been developed with improved flavor and mouthfeel for beverage powders. New ready to drink soy based beverages have been introduced to take advantage of new soy protein ingredients with improved flavor and their ease of use in the formulation and processing of soy protein based beverages containing stabilized calcium. Biotechnology offers the opportunity for soy ingredients with improved sensory and functional properties.
Session 2, Developing new generation soy ingredients and soyfoods
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