Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/10/2008
Publication Date: 2/16/2009
Citation: Onwulata, C.I. 2009. The Future of Milk Protein Texturization. Meeting Abstract. Interpretive Summary:
Technical Abstract: Extrusion processing and texturization of soy and other vegetable proteins developed in the 1970’s paved the way for the benefits the food industry is reaping now in their ability to deliver multi-functional products such as meat and seafood analogues. Our work at the USDA Agricultural Research Service in the last decade from 1998 to 2008 has demonstrated the use of texturized whey proteins in multi-functional products, particularly in a range of commercialized snack products. The future of proteins and milk protein texturization is in creating intelligent micro/nano sized delivery packets for nutrients, health and wellness, and beauty. Texturized proteins can be designed to enhance satiety, control weight gain or enhance loss, and deliver or monitor health.