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Food Ingredients Functional and Modified Proteins - Markets and Applications Towards 2015
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.
Some functional proteins are used for one specific application in
which no other protein can replace them [e.g. vital gluten in bread];
other proteins can be interchanged depending on functionality, pricing and
regulatory status. The following proteins are discussed in this survey:
In Chapter 7, we review more than 12 categories of processed foods and animal feeds.
For each product, the choice of functional protein compatible with legislation, regional
preferences and modern production methods is discussed.
Chapter 8 is in the form of an Executive Summary.
The total market for functional proteins is given by tonnage and value.
Finally we review the evolution of the functional protein market place, by 2015,
and the factors that will influence this including: legislative aspects and subsidies,
new food formulations, dietetic and health aspects.
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Food Ingredients
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L. Hepner & Associates Ltd