Dairy for Clean Label - Global Food Forums® · 2020-04-16 · • Clean label discussion is evolving and dairy ingredients are well positioned to deliver. • Milk’s unique composition

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife

Dairy for Clean LabelInnovations in Dairy Based Ingredients for

Clean Label SolutionsRohit Kapoor, Ph.D.VP-Product ResearchNational Dairy CouncilRosemont IL

2020 Clean Label ConferenceMarch 25-26 2020Itasca IL

https://www.globalfoodforums.com/clean-label-conferences/


DISCLAIMER

The use of brands and images of branded products is intended only to provide examples of concepts being discussed, and does not imply endorsement of any brand or product

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Summary

• Clean label discussion is evolving and dairy ingredients are well positioned to deliver.

• Milk’s unique composition provides dairy ingredients with diverse functional properties and versatility for the development of clean label food products.

• Dairy ingredients can help clean label formulations in 2 ways:• By using “off-the shelf” dairy ingredients and leveraging their unique composition

and inherent functionality• By “tailoring” dairy ingredients to achieve targeted solutions

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Agenda1. Implications for food Ingredients in clean label

2. How can dairy ingredients help?

1. Dairy Ingredients 101

2. Leveraging dairy ingredients inherent functionality1. Dairy protein ingredients functionality and flavor2. Milk fat Ingredients

3. Tailoring dairy ingredients to achieve “targeted solutions”

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Implications for Food Ingredients in Clean Label

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Role of Food Ingredients in Food Products

Ingredients

NutritionFunctionTaste

• Neutral Flavors• No off-notes• Complement• Enhance eating experience • Macro and Micro-Nutrients

• Enhance Nutrition/Claims

• Ease in processing• Texture• Enhance eating experience• Product Stability• Shelf Life (Enhancement)


How can Dairy Ingredients help?

• Leverage their unique composition and inherent functionality• Protein, Lactose, Fats, Minerals

• Take advantage of dairy’s “clean” image

By using “off-the shelf” dairy ingredients

• Casein and whey protein modifications• pH• Temperature• Mechanical (process modification)• Enzymatic/Catalytic

• Lactose bioconversion• Fermentation• Enzymatic• Catalytic

By tailoring dairy ingredients to achieve “targeted solutions”

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Dairy Ingredients 101

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Lets start from the basics…composition

Component Typical Composition, %

Water 87.5Proteins 3.4Lactose 4.8Fat 3.9Ash (Minerals) 0.8

Caseins 2.7 %Whey Proteins 0.8 %

Source: Dairy Processing Handbook 2nd edition, Tetra Pak 2003

Cow’s Milk

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Lets start from the basics…dairy unit operationsPA

STEU

RIZA

TIO

N

CREA

M S

EPAR

ATIO

N

Ferm

enta

tion

Evap

orat

ion

Mem

bran

e Fi

ltrat

ion Dry

ing

Icons: The noun project

Fluid Milk and CreamFluid MilkCreamButterButter Oil/AMF

CheeseYogurt

Evaporated MilkCondensed Milk

Whe

y

Milk Powders (WMP/SMP/NDM)

Milk Protein Ingredients (MPC, MPI, MCC, Specialty Milk Proteins)

Whey Protein Ingredients (WPC, WPI, Specialty Whey Proteins)

Whey Powders

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Milk Protein Ingredients

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Milk Powders SMP, NDM

MPC-70 MPC-80 MPI

Protein, % 34.0 – 37.0 69.5 (min) 79.5 (min) 89.5 (min, db)

Lactose, % 49.5 – 55.0 20.0 (max) 9.0 (max) 5.0 (max)

Fat, % 0.6 – 1.25 2.5 (max) 2.5 (max) 2.5 (max)

Minerals, % 8.2 – 8.6 10.0 (max) 8.0 (max) 8.0 (max)

Moisture, % 3.0 – 5.0 6.0 (max) 6.0 (max) 6.0 (max)

Sources: 1. http://www.thinkusadairy.org/products2. USDEC. 2017. Dairy Ingredients Functionality and Composition Reference Guide. http://www.thinkusadairy.org

Casein : Whey Protein = 80 : 20

http://www.thinkusadairy.org/products

http://www.thinkusadairy.org/


Whey Protein Ingredients

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WPC 34 WPC 80 WPI

Protein, % 34.0 – 36.0 80.0 - 82.0 (db) 90.0 – 92.0 (db)

Lactose, % 48.0 – 52.0 4.0 – 8.0 0.5 – 1.0

Fat, % 3.0 – 4.5 4.0 – 8.0 0.5 – 1.0Minerals, % 6.5 – 8.0 3.0 – 4.0 2.0 – 3.0

Moisture, % 3.0 – 4.5 3.5 – 4.5 4.0 – 6.0


No Caseins




Lactose Rich Ingredients

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Whey Powder Whey Permeate/

Dairy Product Solids

Lactose (Food Grade)

Protein, % 11.0 – 14.5 2.0 – 7.0 0.1

Lactose, % 63.0 – 75.0 76.0 – 88.0 99.0 (min)

Fat, % 1.0 – 1.5 0.0 – 1.5 ---Minerals, % 8.2 – 8.8 8.0 – 14.0 0.1 – 0.3

Moisture, % 3.5 – 5.0 3.0 – 5.0 4.5 – 5.5

Milk

Cheese (10%)

Whey (90%)

Whey Proteins (WPC/WPI)

Whey PowderPermeate/Dairy Product

Solids

Lactose Minerals












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Quick Refresher: Functional Properties

(Damodaran and Paraf, 1997)

“Functional properties describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels.”

https://www.ifst.org/lovefoodlovescience/resources/functional-properties-food


Quick Refresher: How do (dairy) proteins manifest varied functional properties?

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Protein Structure and Interactions

(Primary, Secondary, and

tertiary)

Response to extrinsic factors

(food formulation, processing,

cooking etc.)

Functional Properties

• Water / solvents• pH / Process• salt• Temperature (Freezing-heating)• Shear • Pressure• Chemical / Enzymatic• Inter and intra- molecular

interactions

Source: Patel and Patel. 2015. Understanding the role of dairy proteins in ingredient and product performance.http://www.thinkusadairy.org/resources-and-insights/resources-and-insights/application-and-technical-materials/technical-report-understanding-the-role-of-dairy-proteins-in-product-performance

http://www.thinkusadairy.org/resources-and-insights/resources-and-insights/application-and-technical-materials/technical-report-understanding-the-role-of-dairy-proteins-in-product-performance


Properties of dairy proteins…Versatility!

17Source: Patel and Patel. 2015. Understanding the role of dairy proteins in ingredient and product performance.http://www.thinkusadairy.org/resources-and-insights/resources-and-insights/application-and-technical-materials/technical-report-understanding-the-role-of-dairy-proteins-in-product-performance

http://www.thinkusadairy.org/resources-and-insights/resources-and-insights/application-and-technical-materials/technical-report-understanding-the-role-of-dairy-proteins-in-product-performance


Dairy proteins offer a gamut of functional properties to food products…Versatility!

Food Product Functions required for most products Functions required for some products

Beverages Solubility, colloidal stability, viscosity, heat stability Acid stability, emulsifying, water holding

Bakery Solubility, emulsifying, gelation, color and flavor development

Foaming, foam stability, water holding, gluten modification

Confectionery Foaming, solubility, color and flavor development Emulsifying, gelation

Frozen desserts Emulsifying, solubility, dispersibility Solubility, water holding, fat mimetic, gelation

Formed meat products and meat analogs Emulsification, water holding, color development Salt solubility, low viscosity, gelation, fat

mimetic

Sauces, soups, gravies Emulsification, water holding viscosity

‘Imitation’ dairy Emulsifying, colloid stability Solubility, foaming, foam stability

Salty snacks Solubility, heat stability Foaming, foam stability, gelation

Sources: 1. http://www.thinkusadairy.org/products2. USDEC. 2017. Dairy Ingredients Functionality and Composition Reference Guide. http://www.thinkusadairy.org 18




Why Dairy Protein Ingredients for Clean Label Foods?

Clean Label Foods

Use of less ingredients

•Ability to replace:•Starches•Hydrocolloids•Flavor maskers

•No protein blending required for nutritional equivalency

Dairy Protein

Ingredients

•Excellent Functionality•Cleaner Flavor•Higher protein quality

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Functionality: How do they compare to other protein sources?Functional Property Results

Water Holding Capacity Milk ~ Soy ~ Pea > Whey ~ Potato ~ Rice

Viscosity Milk ~ Pea > Whey ~ Soy ~ Potato ~ Rice

Heat Stability (acidic conditions, pH 3) Whey > Plant > Milk

Heat Stability (neutral conditions, pH 7) Milk ~Whey > Plant

Emulsion ActivityEmulsion Stability

Milk ~Whey ~ Pea ~ Soy > Potato > RiceMilk>Whey~ Pea ~ Soy > Potato > Rice

Foam AbilityFoam Stability

Whey > Soy ~Potato > Milk > PeaWhey > Milk > Soy and > Pea > Rice

Gel Strength Whey > Potato~Pea~Soy

Dairy proteins are versatile and offer a comprehensive solution to end users.Sources: 1. USDEC. 2018. A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace.

www.thinkusadairy.org2. Kapoor et. al. 2017. Characterization of commercial food protein ingredients. International Whey Conference. Chicago IL

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Sensory Profile: How do they compare to other protein sources?

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Sources: 1. USDEC. 2018. A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace.

www.thinkusadairy.org2. Kapoor et. al. 2017. Characterization of commercial food protein ingredients. International Whey Conference. Chicago IL


CerealSulfurous

BeanyPyrazine/bell pepperEarthy/potting soil

FruitySour aromatic

Sour tasteUmami taste

Sweet aromaticMilky/cooked

SoapyAnimalTortilla

CardboardBrothy

Herbal/grassySalty tasteBitter tasteAstringency

Dairy ProteinsPlant Proteins

Flavor Differences between Plant and Dairy Proteins

Sources: 1. USDEC. 2018. A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace.

www.thinkusadairy.org2. Kapoor et. al. 2017. Characterization of commercial food protein ingredients. International Whey Conference.

Chicago IL


Scenario 1: Choosing My Protein*

Desired Properties Milk Protein Soy Protein Pea Protein

Clean Taste ●

Good Solubility ●

Medium Viscosity ● ●Good Heat Stability at neutral pH ●

Low Foaming ● ●

Good fat emulsification ● ● ●

UHT beverages

* For Illustrative Purposes Only

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Model UHT Beverage Test at WI-CDR(neutral pH)

MPI MPC MCC NW WPI WPC Pea Soy1 Soy3 Rice

PlantDairy

Sources: Burrington KJ. 2018. Characterization Study of Dairy and Plant Proteins. IFT Annual Meeting. Chicago ILUSDEC. 2018. A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace. www.thinkusadairy.org

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Scenario 2: Choosing My Protein*

Desired Properties Whey Protein Soy Protein Pea Protein

Clean Taste ●

Good Solubility ●

Low Viscosity ● ●Good Heat Stability at acidic pH ●

Low Foaming ● ●

Clarity ●

Protein Waters

* For Illustrative Purposes Only

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Model High Acid Beverage Test at CDR(low pH)

Rice1 separated right after process. Pea3 separated after sitting in the fridge overnight.

NW1 WPI4 WPC2 Pop1 Soy1 Pea3 Rice

PlantDairy26

Sources: Burrington KJ. 2018. Characterization Study of Dairy and Plant Proteins. IFT Annual Meeting. Chicago ILUSDEC. 2018. A New Era for Protein: Why U.S. Dairy Delivers in the Crowded Protein Marketplace. www.thinkusadairy.org


Nutrition implication: All proteins are not created equal

• Protein Quality: The ability of a food protein to meet the body’s metabolic demand for amino acids and nitrogen

• Food proteins vary in their protein quality based on: o Amino acid composition o Digestibility

• Animal based proteins >90%• Plant based proteins 45 – 80%

o Bioavailability• PDCAAS (Protein Digestibility Corrected

Amino Acid Score) is the current gold standard for assessing protein quality

Food PDCAAS

Milk Protein Concentrate 1.00

Whey Protein Isolate 1.00

Soy Protein Isolate 0.98

Pea Protein Concentrate 0.89

Rice Protein Concentrate 0.42

Whole milk 1.00

Chicken breast 1.00

Egg (hard boiled) 1.00

Cooked peas 0.60

Cooked rice 0.62

Almonds 0.39

Chickpeas 0.74

Tofu 0.56

PDCAAS for Selected Isolated Proteins and Foods

Table adapted from Phillips SM, Front. Nutr., 201727


Summary: Why Dairy Protein Ingredients for Clean Label Foods?

Clean Label Foods

Use of less ingredients

•Ability to replace:•Starches•Hydrocolloids•Flavor maskers

•No protein blending required for nutritional equivalency

Dairy Protein

Ingredients

•Excellent Functionality•Cleaner Flavor•Higher protein quality

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Cream, Butter, and Other Fat Rich Dairy Ingredients• Major Milk Fat Ingredients

• Cream• Butter• Anhydrous Milk Fat

• Advantages for Clean Label FormulationsChanging nutritional/health perspectivesClean and unique flavor profileComplex melt profile and crystallization

behavior Unique mouthfeel Flavor release and sensory experience Shortening replacements Ability to be fractionated for targeted

applications

29Source: Gnanasambandam et al. 2017. Milkfat and Related Ingredients Serving Today’s Marketplace. www.thinkusadairy.org


High fat dairy ingredients are in trend…

Source: https://www.fooddive.com/news/cleaning-up-a-product-label-can-be-a-challenging-endeavor/511566/

“…Nestle focused on ingredients in its Stouffer's Macaroni and Cheese commonly found in the home, such as freshly made pasta, cheddar cheese and skim milk. One part of the recipe overhaul included replacing margarine with butter.”

Source: https://www.naturalproductsinsider.com/herbs-botanicals/coffee-creamers-getting-clean-label-makeover

Source: https://www.eater.com/2015/9/1/9239019/mcdonalds-uses-real-butter-axes-margarine-shocker









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Tailoring dairy ingredients to achieve “targeted solutions”…

Clean Label Foods

• Solubility• Heat Stability• Viscosity• Emulsification• Gelation• Foaming• Bio-preservation

Tailored Ingredients

• pH• Temperature• Mechanical• Enzymatic/Catalytic• Fermentation

Dairy Ingredients

• Dairy Proteins• Lactose• Minerals

Com

pone

nt

Trea

tmen

t

Resu

lt

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Remove “phosphates” with dairy ingredients

Pandalaneni et al. 2018. J. Dairy Sci. 101:9714–9724Pandalaneni et al. 2019. J. Dairy Sci. 102:155–163

Shelf Stable RTD

beverages

• Heat Stability

Calcium Reduced

MPC

• pH

MPC

• Dairy Proteins (Caseins and Whey Proteins)

• Minerals (Calcium) Trea

tmen

t

Com

pone

nt

Resu

lt

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Remove “emulsifiers” with dairy ingredients

Dr. Varadhanabhuti, University of Missouri ColumbiaSources:Kotchabhakdi, A. 2019. Developing clean label emulsifier based on whey protein and pectin complexesWang, Y. 2018. Emulsification properties of heated whey protein-pectin formed at neutral pH

Salad Dressings

• Emulsification

WPI + Pectin

• Temperature• pH

WPI

• Whey Proteins

Com

pone

nt

Resu

lt

Trea

tmen

t

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Better foaming lattes using milk powders…

Ice Cream;Lattes

• Foaming

Milk Powder

• Mechanical: High Pressure Jet

Skim Milk

• Dairy Proteins

Trea

tmen

t

Com

pone

nt

Resu

lt

Hettiarachchi C.A. et al. 2019. J. Food Engg. 261: 1 35


Replace “Na-Caseinate”

Coffee Creamers

• Emulsification

Micellar Casein

• Mechanical: Fractionation

Skim Milk

• Caseins

Trea

tmen

t

Com

pone

nt

Resu

lt

Merrill et al. 2016. Leprino. US Patent Application # US20160374360A1

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Lactose rich dairy ingredients provide sweetener solutions…

Clean label solutions for:

Artificial Sweeteners

• Sweetener solutions

Sweeteners

• Enzymatic/Catalytic

Lactose rich whey

ingredients

• Lactose

Trea

tmen

t

Com

pone

nt

Resu

lt

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Fermentation of lactose rich dairy ingredients for clean label solutions…

Clean label solutions for: Preservatives

TexturizersFlavors

• Bio-preservatives• Exo-polysaccharides• Reaction Flavors

Cultured milk

Cultured whey

• Fermentation

Lactose rich dairy milk and whey

ingredients

• Lactose

Trea

tmen

t

Com

pone

nt

Resu

lt

Vedamuthu. E. 2011. Functional Ingredients from Dairy Fermentations. In Book: Dairy Ingredients for Food Processing. Chandan R. and A. Kilara.Reis et al. 2012. Food Eng Rev 4:124–140Sadiq et al. 2019. Comp. Rev. Food Science and Food Safety. 18 (5): 1403-1436.King et al. 1999. DuPont. Patent # USOO.59896 12A

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Summary

• Clean label discussion is evolving and dairy ingredients are well positioned to deliver.

• Milk’s unique composition provides dairy ingredients with diverse functional properties and versatility for the development of clean label food products.

• Dairy ingredients can help clean label formulations in 2 ways:• By using “off-the shelf” dairy ingredients and leveraging their unique composition

and inherent functionality• By “tailoring” dairy ingredients to achieve targeted solutions

39


Thank You

Rohit Kapoor Ph.D.

[email protected]

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Documents

Dairy for Clean Label - Global Food Forums® · 2020-04-16 · • Clean label discussion is evolving and dairy ingredients are well positioned to deliver. • Milk’s unique composition