Plant Milk and Whey Proteins

Proteins are an important constituent of food. Providing both nutritional and functional benefits, proteins are derived from a range of sources. Milk proteins particularly whey proteins (whey protein concentrates and whey protein isolates) are the most popular and common because of their clean taste and relative abundance. More recently plant proteins have come into the focus, as plant based sources are more sustainable and cost effective in the long term. Proteins quality affects   food and beverages  because of their functional properties such as water absorption and retention, solubility, color, gelation, viscosity and texture, emulsification, foam formation, flavour-binding properties, curdling,  enzymatic browning etc.