Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil. By microencapsulating the protein hydrolysates in a mixture of gelatin and soy protein isolate significant reduced the bitterness of the resulting ingredient.
“[This] has the advantage of being a simple, low cost process, widely explored in the food industry,” explained the researchers from the University of Sao Paolo in the journal Food Hydrocolloids. “Moreover, the product is water and oil compatible, allowing a large number of applications. “Also, soy protein has a high nutritional value, and both proteins used in this study are relatively inexpensive because they are abundantly produced by several countries,” they added.
The researchers used Solae’s Supro soy protein isolate (SPI) and Gelita’s bovine gelatine type B to encapsulate Kerry’s Hyprol casein hydrolysate. The casein ingredient is intended for use as a protein-source in infant products, and for enriching the protein content of food and beverages. With the fear of commodification continuously looming, food manufacturers are turning to microencapsulation technologies as a way of achieving much-needed differentiation and enhancing product value. Many scientific studies have reported promising results for pectin to encapsulate a range of different ingredients.