Tag: Food applications

The typical starch in most green plants contains about 20–25% amylose by weight, with the rest being amylopectin. Amylose content refers to the proportion of this linear polysaccharide component within a starch sample, significantly influencing the starch's functional and nutritional characteristics.

Milk fat, the main energy component of milk, is more than just a source of calories; it is a versatile and complex lipid with hundreds of identified fatty acids. Its unique composition and physical properties make it a valuable ingredient in a wide array of products, from staple foods to specialized industrial applications.

Over 90% of all carbohydrates in nature exist as polysaccharides, large biopolymers composed of monosaccharides. Understanding the functional properties of polysaccharides is crucial for their application in a wide range of fields, including food science, pharmaceuticals, and biomaterials.

Lactose, the primary carbohydrate in milk, constitutes approximately 2-8% of its mass. Dissolving this disaccharide effectively is crucial for many food and beverage applications, from creating lactose-free products to improving texture in confections. However, its lower solubility compared to other sugars, such as sucrose, requires specific methods for proper dissolution, especially when dealing with high concentrations or cold liquids.

According to research, sodium alginate is a natural polysaccharide and dietary fiber extracted from brown algae, used widely for stabilizing, thickening, and gelling purposes. But **what are the applications of alginates in food**, and how does this versatile ingredient transform the texture, stability, and nutritional profile of a vast range of products?

Milk protein concentrate (MPC) is a dairy protein powder with concentrations ranging from 42% to 85% and is produced through ultrafiltration to enrich the protein content of skim milk. This functional and nutritional powerhouse is utilized across a vast array of food and beverage sectors, providing significant benefits from improved texture to enhanced nutritional profiles.

Globally, the food processing industry has significantly shifted from viewing whey as a waste product to recognizing its immense value. So, what is the purpose of whey protein in food today? It is no longer just a supplement for athletes but a versatile ingredient that provides both functional and nutritional benefits across a wide range of food products.