Baking & Snack - July 2010 - 44

PROTEIN

extend or replace eggs in batters and
sweet doughs. This type of blended
protein system duplicates the emulsification, water-binding and structure-building properties of whole
eggs. The functionality comes largely from the water-loving nature of
soy protein and structure-building

property of wheat protein. The key
nutritional advantage of this type
of system would be the potential for
cholesterol reduction.
Another vegetable protein blend
can be used as a milk replacer. In
this case, the emulsification and water-binding properties of soy protein

SCOTSMAN'S MILL
ing r edien ts

Because innovation doesn 't have to be comvlicated

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Money-Savin
Egg and Dairy Replacers

for Breads and Sweet Baked Products

Product of U.SA,

Try Scotsman 's Mill Egg and Dairy Replacers from Natural Products, Inc.
Every Scotsman's Mill ingredient is formulated to replace 35% to 100% of the
eggs or nonfat milk powder in a variety of sweet baked goods. Excellent
results in cookies , pancakes and waffles , dry mixes, muffins , creme cakes ,
sponge cakes, biscuits, breads, and sweet Boughs. Vegetarian and vegan

options available.

Please call and tell us your cost-reduction goals. Samples and formulations
are free, and we provide benchtop-to-production technical assistance. Visit
www.npisoy.com to request a sample or to get more information.

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2 2 1 1 6t h

641

236 0852

a ura Products, Inc.

lpplt/titr) IGr
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Ave.

fax

641

G i n n el
236 4835
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For more information, see Page 105

BAKING & SNACK / July 2010

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allow manufacturers to eliminate milk
from the label and stabilize costs.
DIETARY CONCERNS. Recent ingredient introductions present more
options when formulating for the
"metabolically challenged."
For example, Arla Food Ingredients, Basking Ridge, NJ, reported
the development of a milk protein
suitable for use in foods for people
suffering from the genetic disorder phenylketonuria (PKU). Such
individuals lack an enzyme that
works to break down the amino
acid phenylalanine, which is found
in foods that contain proteins.
PKU sufferers must follow a special diet to minimize the buildup of
by-products that leads to neurological problems and brain damage.
To sidestep this dietary requirement, the company developed a
milk protein free from phenylalanine that can replace conventional
milk ingredients in products such
as protein bars.
Adding this protein means that
people diagnosed with PKU can
avoid undesirable supplements and
eat dairy foods without worrying
about the consequences. Instead of
consuming special amino acids that
have an unpleasant taste, they can
now enjoy foods where normal proteins have been replaced by the milk
protein CGMP (CaseinoGlycoMacroPeptide). It has been found that
this protein is sufficiently pure and
can replace protein in foods without
adding phenylalanine. CGMP is part
of the whey from cheese production
and is similar to all other proteins
except for the fact that it does not
contain phenylalanine.
Regardless of the particular
goal of a baker - replacement,
improvement,
embellishment,
simple functionality or cost reduction - proteins can show
more than one face and help on all
fronts. It is just a matter of finding the right combination for each
individual application.
◾

http://www.npisoy.com http://www.pisoy.co

Baking & Snack - July 2010

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