Natural Food Additives, Ingredients and Flavourings

Natural Food Additives, Ingredients and Flavourings

Woodhead Publishing Series in Food Science, Technology and Nutrition
2012, Pages 197-211
Natural Food Additives, Ingredients and Flavourings

9 - Proteins as clean label ingredients in foods and beverages

https://doi.org/10.1533/9780857095725.1.197Get rights and content

Abstract:

This chapter discusses the use of proteins as a source of clean label ingredients. The chapter first reviews the different classes of proteins and their basic functionalities, then discusses the development of specific protein ingredients for application as viscosifiers, antimicrobial agents and emulsifiers to stabilize foams and emulsions. Finally, the chapter gives an overview of future trends in the development of protein ingredients.

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