Proteinhydrokolloider

Proteinhydrokolloider are hydrocolloid-forming substances derived from proteins that modify texture, viscosity and water distribution in foods and other products. They rely on protein-water and protein-protein interactions to create thickened solutions, gels, emulsions or foams, and can be used alone or in combination with other hydrocolloids to tailor texture.

Common sources include animal-based proteins such as gelatin (from collagen) and dairy proteins like casein and whey, as well as plant-based proteins such as soy, pea and gluten. The gelling and thickening behavior depends on the protein type, concentration, temperature, pH, ionic strength and presence of other ingredients. Protein hydrocolloids can form thermo-reversible gels (for example gelatin) or network structures that stabilize emulsions and foams.

Functional properties attributed to proteinhydrokolloider include thickening and viscosity control, gel formation, water binding and retention, emulsion stabilization and foam stabilization. Their gels may be temperature-sensitive and can exhibit different textures from firm to soft, depending on processing conditions and formulation. Interactions with polysaccharides and minerals can further modify rheology and stability.

Applications span many food sectors, including confectionery, dairy products, sauces, meat analogues and baked goods, where they improve mouthfeel, appearance and shelf-life. Processing considerations include hydration, dispersion, heating and cooling profiles, and potential allergenicity or dietary restrictions associated with animal or plant protein sources.

In summary, proteinhydrokolloider are a versatile class of protein-based hydrocolloids that enable texture modification, gelation and stabilization in a wide range of products, while requiring careful control of composition and processing conditions.