IdaPlus 1085: New Functional Milk Protein

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Daniella McCarthy
5 years ago
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1 IdaPlus 1085: New Functional Milk Protein March 26-27, Idaho Milk Products 2019

2 Milk: an exquisitely designed food but sometimes a challenging ingredient! Challenge Heat and ph changes as part of food processing can disturb the packaging of calcium phosphate and allow migration of some micellar calcium from the interior of the casein micelle to the micelle surface. Some consequences of free and migrated calcium Calcium mediated aggregation of proteins during processing. Loss of shelf life due to irreversible aggregation of caseins mediated by free calcium case hardening. Chalkiness in food applications. 2 Idaho Milk Products 2019

An Exquisitely Designed Solution IdaPlus 1085 addresses these challenges.

Partially Calcium Phosphate depleted Casein micelle Partial removal of

3 An Exquisitely Designed Solution IdaPlus 1085 addresses these challenges. The calcium phosphate content has been adjusted to optimize the functionality of proteins. Casein micelle Weakly bound Calcium Phosphate Κ-casein hairy layer Partially Calcium Phosphate depleted Casein micelle Partial removal of calcium phosphate opens up the structure of casein micelle opening the doors for improved functionality of proteins. 3 Idaho Milk Products 2019

4 Nitrogen solubility % Nitrogen Solubility Improvement has important benefits Nitrogen Solubility IdaPro MPC-85 IdaPlus 1085 Oceania 85 North America 85 Study performed at Kansas State University Dr. Jayendra Amamcharla 4 Idaho Milk Products 2019

5 RTD Trials at TetraPak, Denton Formula information Processed at 293 F for 3.5 s Direct steam injection Post UHT treatment homogenization at 4500 and 500 psi ph adjustment with 10% NaOH Components in RTDs % Water to 87.6 MPC to 13.2 Fructooligosaccharide (Inulin) 0.60 Sodium hexametaphosphate 0.25 Potassium citrate 0.23 Sodium citrate 0.10 Varying level of SHMP/buffer salt were used in different treatments Normal level of chelating and buffering salts (sodium hexametaphosphate+potassium citrate+sodium citrate) = 0.58 %. 5 Idaho Milk Products 2019 Improving lives through dairy

6 Protein - phosphate reductions Sample ID Protein g/11 oz serving SHMP/buffer salt SHMP/buffer salt reduction % RTD # RTD # RTD # RTD # Idaho Milk Products 2018 Improving lives through dairy

7 Viscosity, cp Results: viscosity Viscosity, Cp 30g-50% Red 30g-100% Red 34g-50% Red 36g-50% Red 0 3W 6W 8W 12W 16W 20W 24W 29W 32W 36W 40W 44W 48W 52W 56W 60w 64W Storage period in weeks at RT Observations (1 year and 4 month data) 1) Initial viscosity is dependent upon level of SHMP/buffer salt (decreases with reduced level of SHMP/buffer salt). 2) No signs of gelation or thickening in the RTDs. 7 Idaho Milk Products 2019 Improving lives through dairy

8 Average particle size Particle size analysis at different time points will give an indication of micellar aggregation leading to gelation or phase separation. Increase in particle size will indicate the aggregation of casein and decrease in particle size will indicate some kind of dissociation. 8 Idaho Milk Products 2018 Improving lives through dairy

9 Results: Particle Size Observations (1 year and 4 month data) 1) Increase in particle size to the extent of 200% indicates failure of RTD. 2) No signs of abnormal increase in particle size so far. 9 Idaho Milk Products 2019 Improving lives through dairy

10 Conclusions Based on data available so far (16 months): Functional MPCs make stable RTDs. RTDs with 30g/serving protein level can be made with elimination SHMP/buffer salts. Calcium reduced MPCs open up possibilities for making clean label and low phosphate RTDs. With adjusted level of SHMP/Buffer salts, there is a possibility to make higher protein (per serving) RTDs. 10 Idaho Milk Products 2018 Improving lives through dairy

11 Thank you Idaho Milk Products 2249 South Tiger Drive Jerome, ID idahomilkproducts.com 11 Idaho Milk Products 2019

Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability

Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability J. Dairy Sci. 102:1 9 https://doi.org/10.3168/jds.2018-15239 2019, The Authors. Published by FASS Inc. and Elsevier Inc. on behalf of the American Dairy Science Association. This is an open access article