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2nd Sem Food Science Notes

Commercial uses of proteins in different food preparations

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Last updated: 8 July 2023

Proteins are an essential component of a balanced diet and play a vital role in the human body’s growth and development. They are also widely used in the food industry, where their functional properties make them essential ingredients in a range of food products. In this blog, we’ll explore the commercial uses of proteins in different food preparations, including egg gels, gelatin gels, cakes, confectionary items, meringues, souffles, custards, soups, and curries.

Egg Gels

Eggs are a rich source of protein and are used extensively in the food industry. One of the most common uses of eggs in food preparation is to create egg gels. Egg gels are formed when egg proteins are heated and coagulated, resulting in a solid gel-like substance. Egg gels are used in a variety of products, including baked goods, custards, and quiches.

Gelatin Gels

Gelatin is a protein derived from collagen, which is found in animal bones, skin, and connective tissue. When gelatin is mixed with water and heated, it forms a gel-like substance that is widely used in the food industry. Gelatin gels are used in a range of products, including desserts, jellies, and marshmallows.

Cakes

Cakes are a popular dessert item and are made with a variety of ingredients, including flour, sugar, and eggs. Eggs play a vital role in cake preparation, as they act as a binding agent and help to provide structure and texture. The proteins in eggs also contribute to the flavor and color of cakes.

Confectionary Items

Confectionary items such as chocolates, candies, and toffees often contain proteins in the form of milk and whey. Milk proteins are used as a source of protein and to provide texture and flavor to confectionary items.

Meringues

Meringues are a dessert item made from egg whites and sugar. The proteins in egg whites provide structure and stability to the meringue, resulting in a light and fluffy texture. Meringues are used in a range of desserts, including pies, tarts, and pavlovas.

Souffles

Souffles are a light and fluffy dish that is made with a base of egg yolks, butter, and flour, and a light and fluffy egg white mixture. The proteins in the egg whites provide the structure and stability needed for the souffle to rise and hold its shape.

Custards

Custards are a dessert item made with eggs, sugar, and milk. The proteins in the eggs help to thicken and set the custard, resulting in a smooth and creamy texture. Custards are used in a range of desserts, including pies, tarts, and crème brulee.

Soups and Curries

Proteins are also used in a range of savory dishes, including soups and curries. Meats and legumes are rich sources of protein and are often used as a base for soups and curries. The proteins in these ingredients provide the bulk and texture needed for these dishes, as well as contributing to the overall flavor.

Conclusion

Proteins are a versatile and essential component of the food industry. From egg gels to curries, proteins are used in a wide range of food preparations, providing structure, texture, and flavor to a variety of products.

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Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning