Proteins as functional ingredients in food processing
Proteins are best known for their nutritional value in food. However, protein substances can also be added to a food product to perform a specific functional or technological role. The most common examples of proteins in functional roles are purified protein formulations added as gelling, emulsifying or thickening agents, which help to stabilise and maintain the texture and sensory attributes of a product. In this article, we explore the use of proteins as functional ingredients to perform a technological function in the final product, such as emulsification and gelling.