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American Dairy Products Institute, 2008
Dairy Ingredients Research Update
Phillip Tong, Ph.D.
Director, Dairy Products Technology Center
Cal Poly State University
San Luis Obispo, CA
American Dairy Products Institute, 2008
Dairy Ingredients Research
Update
• Market driven ingredients
research
• National Dairy Centers
• Future research
American Dairy Products Institute, 2008
Market Driven Research
• Responding to consumer trends/demand• Health and Wellness
• Convenience
• Indulgence
• Changing demographics (global and domestic)
• Responding to other market forces• Supply
• Food industry
• Market channels
• Regulatory
• Economics
• Other?
American Dairy Products Institute, 2008
Ingredient Research Drivers
• Consumers
• Food Industry Product Development
• Ingredient Manufacturing& Marketing
• Raw Materials
• Food Product Manufacture
• Consumer Marketing
Dairy ingredients for industrial use
American Dairy Products Institute, 2008
Need for Innovation
• Changing consumer interests and needs drive food industry desire for innovation, new ideas, new foods
• Dairy ingredient suppliers must respond to changing needs of food industry for value added food ingredients in a competitive marketplace
American Dairy Products Institute, 2008
National Dairy Foods
Research CentersFoundations for Dairy Ingredients Utilization
Technical information and support to spark
innovation and maintain competitiveness
• Characterization of basic properties
• Isolation and purification technology
• Quality and Functionality
• Ingredient Applications Support
American Dairy Products Institute, 2008
Characterization of Basic
Properties
• Analytical Methodology (Physical,
Chemical & Microbiological)
– Detailed composition
– Structure/Function
– Interactions with other food components
– Changes during processing and storage
American Dairy Products Institute, 2008
Isolation and Purification
Technology
• Major protein classes
• Individual primary proteins
• Minor proteins
• Peptides
• Milkfat globule membrane
Membrane Processing
Chromatography
Novel Technologies
American Dairy Products Institute, 2008
Quality & Functionality
• Nutrition
• Sensory
• Microbiology
• Composition
• Functionality
American Dairy Products Institute, 2008
Ingredient Applications Support
• Reconstitution & recombination
• Supplier support (end user needs)
• End User support (effective application)
• Interface between supplier and end-user to spark innovation
• Third party validation
• Independent development– Formulation
American Dairy Products Institute, 2008
Dairy Centers – Recent Activities
• Isolation, separation and purification of milk proteins (milk refinery)
• Protein Standardization and fortification of SMP for export
• Spore count detection and reduction in milk powders
• Sensory properties characterization (sensory lexicon)
• Improving use (reconstitution)
• Improved storage stability
• Improving nutrient profile
• Improving functionality (solubility, heat stability)
American Dairy Products Institute, 2008
Specific Example:Native Milk Proteins
• Native Whey Protein – retains original protein structure and function
• Drivers
– Nutrition and health (bioactivity)
– Sensory Properties
– Functionality (clarity, solubility)
? How do we effectiveness measure denaturation?
Membrane filtration
• INRA, Maubois (2001-02), NEDFRC, Barbano/Rizvi
American Dairy Products Institute, 2008
Microfiltration of Skim Milk
American Dairy Products Institute, 2008
Specific Examples:MPC Functionality
• Concentration induced changes
• (MPC40 vs MPC 80)
• Composition induced changes
• High sodium vs. High calcium
Driver: Improving Functionality for end-user
? Do you track closely the changes in functionality
associated with concentration processes?
American Dairy Products Institute, 2008
WPC & MPC Functionality:Protein Aggregation
Protein-Protein Interactions
• Reversible
• Irreversible
Drivers: (variations) in Functional Properties
• Solubility
• Viscosity
• Clarity
• Heat stability
?How is protein aggregation controlled and how
does aggregation affect product properties?
American Dairy Products Institute, 2008
Nutrients in Dairy Foods &
Ingredients
Less, More, Free, Extreme . . .
• Less fat
• Sugar free
• More Protein
American Dairy Products Institute, 2008
High Protein Frozen Dairy Foods
Yo-Pro Frozen Yogurt
yoprotreats.com
“contains proprietary blend of whey proteins”
American Dairy Products Institute, 2008
HEB/Select Milk Producers
Compared to traditional
whole milk, H-E-B’s
MooTopia features:
60 percent less sugar,
35 percent more calcium,
75 percent more protein
American Dairy Products Institute, 2008
Zero Lactose
40500.80.8Carbohydrates
%
<0.150<0.010.8Lactose %
Valio Zero
Lactose SMPNormal SMP
Valio Zero
Lactose ButterNormal Butter
American Dairy Products Institute, 2008
Future Trends
• Use of dairy systems to deliver other nutrients
– Improved, new, more targeted functionality
• New approaches to handling of milk and milk
products for food quality, preservation and
safety
• Economic production of milk & milk products to
match the consumer needs (domestic &
worldwide)
American Dairy Products Institute, 2008
Redefining Value Added Dairy Ingredients
• Taste
• Functionality
• Cost Savings
• Convenience
• Applications Support
• Health and Wellness
• Sustainability ?
• Green?
• Traceability?
American Dairy Products Institute, 2008
Latest Dairy Ingredients Research
• Dairy Management, Inc.
– www.innovatewithdairy.com
• Dairy Foods Research Centers
• Industry Associations (ADPI)
American Dairy Products Institute, 2008
• Market Trends and Dairy Ingredient
Opportunities
• Health, Wellness and Dairy Ingredients
• Innovative Technologies for Dairy
Ingredients Processing
• Dairy Ingredients Functional Properties
and their characterization
• And more . . .
March, 2009San Francisco, CA
www.dptc.calpoly.edu/symp08.html
American Dairy Products Institute, 2008
Dairy Ingredients Research Update
Phillip Tong, Ph.D.
Director, Dairy Products Technology Center
Cal Poly State University
San Luis Obispo, CA
American Dairy Products Institute, 2008