Functional and Modified Proteins

Functional and Modified Proteins – Markets and Application Towards 2020

A functional protein is a food ingredient having specific physico-chemical properties i.e. texture, water-binding, fat-binding, gelation, whippability which impart important characteristics to the food.
The functional proteins reviewed are:
• casein, caseinates
• whey protein concentrates and isolates
• soya concentrates and isolates
• gluten-wheat protein
• egg albumen

The following aspects are described:
• functionality
• application in foods
• regulatory aspects
• production
• producers
• price trends and interchangeability with other functional proteins in specific food products.

More than twelve categories of processed foods including functional proteins are described. The total market for functional proteins is given by tonnage and value. The evolution of the functional protein market places by 2020 are determined.

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