Protein: A Key Component of SensoryEffects Powders

Steve Stewart
Technical Development Manager, Powder Systems

SensoryEffects incorporates various types of proteins in its line of Creamers and Nutritional Bases for both functional and nutritional properties. One of the most important functional attributes of protein is its emulsion binding properties. Since SensoryEffects Powders can contain up to approximately 70% fat, it is important to properly bind the fat in order to keep the powder in a free flowing form. Emulsion stability is a key attribute as we consider the use of various raw materials in the formulation of our products. Emulsion stability can be described as the ability to resist change over time. In a beverage, for example, “creaming” is the formation of oil droplets moving toward the surface. “Sedimentation” is the droplet movement downward, and “flocculation” is two or more oil droplets sticking together. “Coalescence” is two or more oil droplets forming a single large droplet. “Emulsion separation” is the total breakdown of the water (hydrophilic stage) and the oil (lipophilic stage).

Proteins are sometimes overlooked with regards to emulsion stability. Milk proteins have historically been used in the formulation of creamers and sodium caseinate is generally considered the best choice ingredient. Sodium caseinate is formed by the addition of acid casein (milk protein) with sodium hydroxide. What makes sodium caseinate so unique is its ability to bind oil. In addition, sodium caseinate also provides excellent whitening power or increased light reflectance, for example, in a coffee application. Caseinates not only provide opacity, but also heat stability plus the contribution of a dairy flavor and mouthfeel in many applications.

Emulsion capacity is another term used in consideration of the desired protein. Emulsion capacity is described as the amount of oil that is emulsified under specific conditions by one gram of protein. The key is the ability to form a film around the fat globule in order to lower the interfacial surface tension at the oil-water interface. Richmix A is an example of a SensoryEffects creamer containing sodium caseinate. For those applications targeting lower sodium content, Quic Creamer 7503 should be considered as an optional product since it contains calcium caseinate.

Focus on nutrition

Vital Blend Brochure

With an increased focus on nutrition, another milk-protein based creamer designed by SensoryEffects is Vital Blend MC which contains micellar casein. Micellar casein has been described as helping to prevent the breakdown of muscle tissue during and after exercise, enhances the absorption of calcium and may help to minimize the platelet formation in the arteries and veins.

Dairy alternative proteins

Pea Protein brochure

For those interested in milk alternate proteins due to allergen sensitivity, SensoryEffects has introduced Jerzee 50 Sunflower HP CL containing pea protein. And for low pH stability applications, then consider a protein free product such as Jerzee 50 Palm Blend NP.

Learn more

SensoryEffects has a very broad product line including clean label creamers, so talk to your SensoryEffects sales contact, or email me for additional information and technical assistance for your specific project.

Steve Stewart

Steve Stewart

Technical Development Manager, Powder Systems
314.913.4351
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