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sial shenzhen | The power of dairy brings unlimited possibilities

2024.07.19

In recent years, people's emphasis on health has increased dramatically, and food products that can relieve anxiety and provide healthy nutrition have been attracting more and more attention of Sial Shenzhen, providing a good opportunity for the development of innovative products. Recently, the final round of the 5th "Dairy This Taste Cup" Food Idea Competition, co-sponsored by the Dairy Innovation Center of Jiangnan University and the U.S. Dairy Export Association, was held in Wuxi City, Jiangsu Province, China. With the theme of "Dairy Power Brings Unlimited Possibilities", the creative food of the young students brought a different kind of taste enjoyment to the judges and experts.

 

  Su Chang, representative of the U.S. Dairy Export Association, emphasized in her speech that participants should use U.S. dairy permeate powder and milk protein as raw materials when designing their products, and at the same time, take into account the innovation, nutrition, health, taste and market potential of the products. She hoped that through the Creative Competition, the students could stimulate their creative potential, strengthen their R&D skills and help their career development. At the finals, experts conducted a comprehensive evaluation of the 17 finalists' works through defense and tasting, and finally, the high protein and rich in biologically active peptides, which is conducive to post-exercise muscle recovery, won the first prize of "'Dynamic Peptide' Fermented Milk".

 

"Saltable and Sweet" - Dairy Permeate Powder Makes Food More Delicious

 

  The Action for a Healthy China (2019-2030) clearly proposes that by 2030, the per capita daily salt intake should be no more than 5 grams and sugar intake no more than 25 grams. In recent years, under the impetus of the "three reductions and three health" action, reducing salt but not salty, reducing sugar but not sweet has become the common pursuit of enterprises and consumers.

 

  Yang Jian, director of the Food Research Institute of Huang's Dairy Group Co., Ltd, introduced that dairy permeate powder (Permeate), as a food processing raw material, is applied in food and beverage with the advantages of enhancing flavor, increasing taste and reducing sodium, providing nutrients and minerals, and lowering costs, has long been used in bakery products, confectionery, beverages, dairy products, snacks, and other product categories in the international arena. China approved its use in May 2020 as a food processing ingredient. "In this year's competition, many contestants took advantage of the flavor-enhancing effect of dairy permeate powders to make their products 'saltable or sweet'."

 

  As Yang Jian said, in this year's competition, the contestants made the most of the advantages of dairy permeate powder, which is rich in natural milk mineral salts. In addition to candy, dairy products and snacks, which were common in previous competitions, savory products such as marinade packets and mushroom soup caught the eyes of the judges.

 

  The third-prize winning entry "Milk This Mushroom Power" applied dairy permeate powder to improve the flavor of mushroom crisps, reducing salt while identifying a new trend in leisure food. The product of "Dairy Mushroom Power" is the first seasoning packet product in the five years of the competition. Prof. Liu Xiaoming, deputy director of the Dairy Innovation Center of Jiangnan University, said that 10-11 grams of dairy osmotic powder can replace 1 gram of salt, and the contestants added dairy osmotic powder to the packet, which, in addition to reducing the salt, reduced the cost, achieved nutritional and clean labeling. cost, achieve the purpose of nutrition and clean label, and enhance the flavor and color of the product through the Melad reaction.

 

  Dairy permeate powders, including cow's milk permeate powder and whey permeate powder, are food ingredients that are made from skimmed milk or whey, pasteurized, physically separated (membrane filtration) or otherwise processed to remove the proteins, evaporated and dried, and enriched with lactose and milk minerals. The same sweetness can be achieved by using 3-6 grams of dairy permeate powder instead of 1 gram of sucrose.

 

  Muir, the second prize winner, added cow's milk permeate powder instead of sugar to make the product healthier while retaining sweetness and adding milk flavor. Zhiyu - Egg Pudding", which also won the third prize, used it in egg yolk custard to improve the texture of the custard and enhance the milk flavor, making it richer in taste; and applied it to the shell to increase the crunchiness of the shell and make it golden yellow, which complemented each other and brought a novel taste experience.

 

 Through comparative experiments, she found that cow's milk permeate powder can promote the acid production rate of bacterial strains, and at the same time, it can also promote the growth of bacterial strains, and compared with the commercially available high-protein yogurt, the addition of dairy permeate powder of fermented milk is the best way to make the fermented milk more flavorful. Compared with commercially available high-protein yogurts, fermented milk with added dairy permeate powder has a better sensory score, which can make the fermented milk have better pulling and consistency.

 

  Zhang Lina, associate researcher at the Dairy Innovation Center of Jiangnan University and associate professor at the State Key Laboratory of Food Science and Technology, said that in recent years, the laboratory has carried out in-depth research on dairy permeate powder, and the students' application of it in the creative competition has given teachers more inspiration and direction, and this kind of teaching and learning has a lot of benefits for the growth of students and product innovation.

 

  Li Xiang, R&D director of the Food Research Institute of Shanghai Laiyi Shih Co., Ltd, said that students of Generation Z dare to think and do, and although the products still need to be perfected, they still show a strong innovative power. The emergence of a variety of snack products also gives companies a lot of ideas to help realize product innovation and upgrading.

 

More information about dairy products is available at sial shenzhen

 

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