Cheese Powder as a functional ingredient in complex food matrices
PROJECT IS COMPLETED
Period: 2018 - 2020
Cheese powder is primarily added to various food products to provide flavor. However, in addition to this, cheese powder has functional properties (e.g. water binding and emulsification) due to the content of protein, peptides and fat coming from the cheeses and other ingredients used as raw materials. The overall objective of the project is therefore to understand the multifunctional properties of cheese powder and enable the production of cheese powders with enhanced functionality and flavor.
Cheese powder is primarily added to various food products to provide flavor. However, in addition to this, cheese powder has functional properties (e.g. water binding and emulsification) due to the content of protein, peptides and fat coming from the cheeses and other ingredients used as raw materials. The overall objective of the project is therefore to understand the multifunctional properties of cheese powder and enable the production of cheese powders with enhanced functionality and flavor.
Cheese powders are multi-functional ingredients, i.e. they provide additional benefits/functionality in the end product apart from ensuring flavor. This inherent multi-functionality (flavor, water binding, emulsifying properties) that cheese powders exhibit, is strongly correlated to their diverse protein and peptide content.
The project aims to develop appropriate methods suitable for characterization of the functional properties of cheese powder (e.g. rehydration, water retention and emulsification), and clarify the influence of raw materials e.g. cheese (type, age, and composition) as well as process treatment on cheese powder functionality. Moreover, the surface composition of cheese powders will be revealed and related to the physical and multifunctional properties, as well as the influence of storage on cheese powder functionality will be clarified and shelf life will be maximized. In the end of the project, the knowledge obtained will be used to make guidelines for application of cheese powders in selected end product, such as cheese sauce, to optimize emulsification and water binding properties as well as flavor enhancement and minimize the use of chemical additives.
Xiaolu Geng
Assistant Professor
Ingredient and Dairy Technology
Funded by:
Project: Cheese Powder as a functional ingredient in complex food matrices
Period: 1st of July 2018 - 30th of November 2020
Grant donor: Innovation Fund Denmark
Grant: DKK 888,000
Contact
Xiaolu Geng
Assistant professor
Ingredient and Dairy Technology