DMV launch new high gelling whey proteins

Textrion PROGEL 800 is especially developed for acid and heat induced gelling. The excellent water binding properties make it very suitable for texturizing in yogurt, desserts, processed cheese, meat and bakery applications.

28/07/06 DMV International is offering new high gelling whey proteins for yogurt and other food applications.  Mr. Floris Stehouwer (MSc) of DMV International Latin America will speak in the Food Ingredients South America Conference Programme. His lecture is titled: “High gelling whey proteins in yogurt and other food applications” and is focused on DMV’s brand new whey protein Textrion PROGEL 800. Textrion PROGEL 800 is especially developed for acid and heat induced gelling. The excellent water binding properties make it very suitable for texturizing in yogurt, desserts, processed cheese, meat and bakery applications.

Stehouwer’s lecture will show acid WPC 80 has unique functional properties, offering new opportunities for a wide range of food products.
 
Stehouwer will point out that the structure of yogurt is determined by many factors: the composition and quality of the milk, the texturizing ingredients, the homogenization and pasteurization conditions, the type of culture and the fermentation conditions, the way of structurizing, the cooling and the filling of the product. This lecture focuses on the role of whey proteins in yogurt.

In raw milk, 2 groups of proteins are distinguished: caseins and whey proteins. The caseins have a random coil structure and are organized in casein micelles, while the whey proteins have a globular structure. During the heat treatment of the yogurt milk, whey proteins associate with the casein micelles or form soluble whey protein aggregates.

When the pH is lowered during fermentation, an acid gel is formed. Gel strength will greatly depend on the protein composition. The more b-lactoglobulin, the firmer the gel will be.

A key factor in heat-induced denaturation is a free thiol group (SH), Stehouwer will note, which is only present in b-lactoglobulin and bovine serum albumin (BSA). This free thiol group can attack disulfide bridges (S-S), and form new disulfide bridges and new free thiol groups: a chain reaction is started. a-lactalbumin,  b-lactoglobulin, k- and a-s2 casein and BSA all have disulfide bridges. All of these proteins will thus participate in this chain reaction and form aggregates.

Glycomacropeptide (GMP), however, has no disulfide bridges and will not participate in the aggregation chain reaction. GMP is a rest product from the cheese industry, which ends up in the cheese whey. It is therefore abundantly present in sweet WPC 80, which is made out of cheese whey. Acid WPC 80, on the other hand, is high in b-lactoglobulin and a-lactalbumin, and has no GMP.

Compared to other acid WPC 80’s, the new acid WPC 80 from DMV International is richer in b-lactoglobulin. It is therefore a very efficient texturizer in yogurt, with high gelling properties and an excellent price/quality per-formance.

Acid WPC 80 is also a very interesting ingredient for other food applications. Its excellent water binding properties provide good functionality in processed meat. Its high gelling properties provide new opportunities for egg replacement in cake.

DMV will participate in the forthcoming FISA Exhibition (Food Ingredients South America 2006) that takes place from September 12-14 in Sao Paulo, Brazil. Special attention will be given this year, to the Aerion ™ and Textrion ™ product lines, the ingredients for aeration and texture building.