Protein ingredients enhance the sensory appeal, shelf life, and stability of foods. Soy protein, for example, is used in the production of weaning foods, porridge, gruel, cookies, crackers, muffins, bread, cereals, cakes, doughnuts, pasta, dry mixes, tortillas, nan, flatbread, soups, sauces, ground meat, ground meat for patties, sausage, meatloaf, vegetarian foods, stews and soups, baked goods, and specialty foods.
Protein Ingredients consumption is becoming more popular among consumers due to the health benefits it can provide, such as weight management and muscle loss prevention. Protein additives, on the other hand, have long been valued by food formulators for properties such as their ability to gel, foam, emulsify, form films, and form dough structure. While technological advances provide product developers with unique capabilities, research provides a better understanding of protein function and how to best utilise these ingredients.
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