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There are many benefits to working with spray-dried dairy proteins such as milk protein concentrate (MPC) or milk protein Isolate (MPI) in ready-to-drink (RTD) formulations; two such benefits are their terrific emulsification properties and their excellent solubility in water. Other benefits include their complete nutrition profile, simplicity to flavor, their clean taste and mouthfeel. However, in order to achieve and maximize these properties when working with MPC & MPI, there are specific steps that need to be taken. These two steps tend to be the root of many developmental and manufacturing errors when developing and producing RTD products: Powder Dispersion Adequate [...]

The Protein Professors have been excited to showcase AMCO Proteins' capabilities at this year’s annual 2018 IFT Expo (stop by booth #S0302). After many hours in the recently constructed Research & Development lab, we’ve finally narrowed it down: Milk Protein Isolate (MPI) Blend - a high protein dairy blend that has been specifically designed to enhanced the functionality of a nutrition bar by offering exceptional mouth clearance and softness. Whey Protein Hydrolysate (Tempro 80) - a specially designed hydrolyzed whey protein concentrate exhibiting strong high heat stability and resistance to gelling.   To highlight our efforts let’s take a closer look at the food product [...]

Recently in the lab we’ve been working on high protein, low calorie instant soups – and it’s been teaching us a lot! We went into this project knowing that not all dairy proteins play nicely with heat, especially with water that is at or nearly boiling therefore we had to do some preliminary testing first. We were determined to develop a high protein blend that was mixable with hot or near-boiling water, easy to flavor like whey protein and could easily disperse without denaturing or clumping. First, we set up our parameters and defined our constants: 1) the protein had to [...]

Protein hydrolysates are gaining momentum in the product development space owing to their unique digestive properties. Often hydrolysates are not only easier to digest since the proteins have been broken into smaller peptide chains, but they’re also more absorbable, making them efficient sources of amino acids. However, a side effect of manufacturing hydrolysates is that they are typically bitter; sometimes so bitter that no amount of flavor or sweetener can overcome any appreciable amount in an end-product formulation. But this challenge is currently being undertaken by one of our food engineers, Josh. The mission for Josh was to first identify key [...]