Development and application of texturized food ingredient: Enhancing Culinary Experiences through Texturized Food Ingredients
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The process involves thermal extrusion at elevated temperatures, enabling the creation of snack foods with enhanced protein levels. Different extrusion conditions yield unique functionalities, with denatured whey protein isolate (WPI) retaining its native value below 500°C.
Through careful manipulation of temperature and moisture, texturized whey proteins with varied functionalities can be produced, expanding their applications beyond traditional food products. Extrusion technology also finds use in non-food applications such as biodegradable films and bio-plastics, showcasing its versatility and potential.
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£27.18
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