Technology Summary

A growing number of consumers in the U.S. and worldwide are seeking foods that are minimally processed and/or contain familiar ingredients, and rejecting foods containing synthetic components. This technology uses skim milk as an ingredient to impart foaming and emulsifying properties for specific foods that have typically relied on artificial ingredients for these properties. The use of high-pressure jet processing transforms the casein proteins in skim milk into foaming and emulsifying agents. High pressure and stress dissociate the protein quaternary structures (so-called casein micelles) into monomeric forms that express unique interfacial properties in complex food systems.