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About Drew Rigler

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So far Drew Rigler has created 34 blog entries.

The Importance of Proper Milk Protein Powder Dispersion & Hydration in Ready-to-Drink Formulations

2021-09-19T17:36:31-04:00

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 Importance of Proper Milk Protein Powder Dispersion & Hydration in Ready-to-Drink Formulations2021-09-19T17:36:31-04:00

Showcasing MPI Blend and Whey Protein Hydrolysate in applications at IFT

2021-09-19T17:33:49-04:00

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 [...]

Showcasing MPI Blend and Whey Protein Hydrolysate in applications at IFT2021-09-19T17:33:49-04:00

Visit Us at IFT18!

2021-09-19T17:24:54-04:00

Be sure to stop by AMCO Proteins’ booth #S0302 and sink your teeth into what our research and development team has been cooking up! This year we’re featuring a special Milk Protein Isolate Blend (MPI Blend) used for nutrition bars and a Whey Protein Hydrolysate (Tempro 80). The MPI Blend is a high protein functional dairy blend that has been designed to enhance bar softness throughout its shelf life while maintaining excellent mouth clearance. The second, Tempro 80, is a specialty whey protein hydrolysate designed to withstand high temperatures and resist gelling. Stop by our booth and grab a taste of two products [...]

Visit Us at IFT18!2021-09-19T17:24:54-04:00

Osteoporosis, Nutrition and the Casein Connection

2021-09-19T16:50:04-04:00

  Introduction Osteoporosis is the medical term for bones that have lost calcium and become thin or “less dense”. It is a decrease in “bone mineral density” (BMD). It is a normal process of aging; however, we now know that the course it takes can be improved by engaging in weight bearing exercise and what we eat. We measure Bone Mineral Density (BMD) by utilizing a special scanner to obtain what is called a Dexa scan. There are alternative ways to determine the density of the bone but this is the most accurate method. Osteoporosis has become a popular [...]

Osteoporosis, Nutrition and the Casein Connection2021-09-19T16:50:04-04:00

Soups Up!

2021-09-19T17:23:49-04:00

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 [...]

Soups Up!2021-09-19T17:23:49-04:00

Mission to De-bitter – Determining Optimal Processing Parameters

2021-09-19T17:21:28-04:00

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 [...]

Mission to De-bitter – Determining Optimal Processing Parameters2021-09-19T17:21:28-04:00

Quality Control – Our Number One Commitment

2021-09-19T16:47:51-04:00

  I have an old boat and when it needs work done on it I always bring it to the same place. I do this because I know the quality of their work is consistently good, the service is excellent, and the staff is always pleasant and anxious to help me solve a problem. My good experience is the direct result of the boat yard management putting in quality control systems implemented by a team of professionals with the goal of customer satisfaction. The same principles are applicable in almost any business. Consumers are taking unprecedented interest in the [...]

Quality Control – Our Number One Commitment2021-09-19T16:47:51-04:00

Peptide Bonded Glutamine – Making a Good Thing Better

2021-09-19T16:45:36-04:00

  Amino Acid Overview There are a total of 20 amino acids. Eleven of these are called “non-essential” because the body can produce them in the liver. The other 9 are “essential amino acids” because we must get them from the food and supplements we eat. This makes them more critical. A “complete protein” source is one that contains all the essential and nonessential amino acids. Casein, whey, and soy are all complete protein sources. American Casein Company has been a worldwide leader in supplying protein powders for over fifty years. It is the individual amino acids that our [...]

Peptide Bonded Glutamine – Making a Good Thing Better2021-09-19T16:45:36-04:00

Whey – A Fabulous Source of Quality Protein

2021-09-19T16:43:24-04:00

  What Is Whey Protein The two main proteins in milk are casein and whey. Casein accounts for 80% of the protein and whey accounts for 20%. Although they are both excellent sources of protein, whey protein is more familiar to the general public. This is due to the fact that it is seen on sale in gigantic displays in most gyms, grocery stores, and wholesale food establishments. It has been popularized by body builders for decades. There is good reason for this. Whey is an extremely high quality protein source with all the essential amino acids. Essential amino [...]

Whey – A Fabulous Source of Quality Protein2021-09-19T16:43:24-04:00

Casein – Special Properties Beyond Nutrition

2021-09-19T16:40:13-04:00

  What does casein do? Bioactive Milk Peptides Chains of amino acids called "peptides" are produced as a result of digestive enzymes acting on casein. Many of of these peptides have the ability to influence significant biological processes which may beneficially affect us. This includes hormone secretion, immune defense and nutrient uptake.   Antibacterial Qualities Casecidin - Resulting from digestion of casein, casecidin exhibits in vitro activity against many bacteria including Staphylococcus, Bacillus subtilis and Streptococcus pyogenes (1) Casocidin 1 - Was found to be active against Escherichia coli and Staphylococcus carnosus (2) Isracidin - Was found to protect mice against Staphylococcus auereus [...]

Casein – Special Properties Beyond Nutrition2021-09-19T16:40:13-04:00