Proteins and plasma as additives in food production

On the importance of protein

The human body relies on a supply of protein, as it contains essential amino acids. Whether for cells, muscles or tissues – the body benefits from a protein-rich diet in many ways. This applies throughout life, but is particularly important during growth, pregnancy or breastfeeding. This requirement can be met through both animal and plant-based protein sources, as certain types of meat, such as minced beef, provide just as much essential protein as, for example, Milk, nuts, Pulses all about Lupins and the like, or certain cereals. Blood plasma is also a protein.

Extraction of proteins

Whilst plasma and other proteins occur naturally in various foods, they can also be added during the food production process. In addition to milk protein (sodium caseinate) and plasma proteins, many enzymes are also suitable for this purpose.

They are usually added in extracted form, which is why the process is primarily based on the stages of cleaning, isolation and drying. In the case of blood plasma, this means that the animal’s blood is separated into its components: plasma and haemoglobin. This is followed by ultrafiltration, during which salts are removed and cleaning is performed on the plasma. The plasma is then usually either frozen or spray-dried in concentrated form.

In the case of milk protein powder, for example, whey – a by-product of cheese production – is used as the base. This is microfiltered to produce a pure product for further processing. The conversion from liquid to powder form is achieved by means of a specific air supply. In the case of soya beans and other plant-based proteins, the process involves first producing soya flour from the soya plant.

What is the benefit of adding it to other foods?

Although a high protein content may in itself sound appealing to various consumers – particularly as protein-rich foods are generally lower in fat – there are other reasons within the food processing industry for using proteins and plasma. These additives can offer the following benefits and effects:

• Emulsification: As proteins often possess both hydrophilic and hydrophobic properties, they are ideally suited to binding different components, such as aqueous and oily constituents, together.

• Stabilisation: This successful emulsion also results in optimised product stability. It improves the texture of various dishes and extends their shelf life.

• Gelling: Meat proteins, in particular, help to form gels. This enhances the mouthfeel, and the texture of sausages, ham and the like becomes even juicier.

Where are proteins and plasma used?

The benefits speak for themselves, but which foods benefit most from the addition of proteins or blood plasma? When it comes to gelling – the process that transforms a liquid into a semi-solid state – meat and sausages benefit particularly well. However, their ability to help emulsify oil and water also provides a good reason to use them in sauces, dressings and milk alternatives. They can also help to improve dairy products such as yoghurt and cheese, as well as ready meals. The addition must be declared accordingly.

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