Milk Proteins Give Baked Goods Functional Benefits

May 7, 2013

The protein-based ingredients, which can serve as egg replacers, are derived exclusively from milk and can be listed simply as a “milk protein” on ingredient labels.

The new Nutrilac Natural Improvers line of 100% natural protein ingredients is specifically designed to benefit baked goods such as bread, cake, biscuits and cookies, and bakery fillings. The protein-based ingredients, which can serve as egg replacers, are derived exclusively from milk and can be listed simply as a “milk protein” on ingredient labels.

The line includes four ingredients. Nutrilac CH-4650 is designed to create a more-stable batter with better mixing tolerance, enhance cake surfaces by reducing stickiness, improve color and appearance, and provide creaminess by imitating fat in custard and other fillings. The Nutrilac IM-8027 ingredient is a high-gelling protein that creates structure and strength in baked goods, providing optimum viscosity, water retention, and emulsification. Nutrilac IM-5566 creates softer bread, without reducing crumb resilience or elasticity. And Nutrilac IM-7042 improves mixing tolerance and emulsification properties for wheat-based goods such as bread.

Nutrilac offers other benefits, such as improving a baked good’s nutritional profile by reducing fat content and helping products maintain sensory properties longer. It may also offer greater efficiencies compared to gums, enzymes, and emulsifiers, which are usually limited to a single benefit or function, the company says.

The line is launching now in Europe and China and will roll out globally through the rest of the year. The supplier is Arla Foods Ingredients (Viby J, Denmark).