By Li Zhigang
It is showed in the FAO research that industrial livestock farming contributes more to climate change than the entire transport sector. According to the Global Livestock Environmental Evaluation Model released by FAO, for every 1 ton of protein provided to humans, "375 sheep need to be raised, and 2,750 acres of vegetation will be negatively affected". Therefore, reducing the over-reliance on animal protein will not only help alleviate food security problems, but also have great significance for achieving carbon neutrality, which are why more and more food enterprises began to develop alternative protein products.
According to the Innova database, from 2015 to 2019, the average annual growth rate of new alternative protein products with protein claims was as high as 20%, and alternative protein products gradually expanded from cereal products to dairy products, soft drinks, ready meals, and even pure plant-based ice creams. At present, the ingredients used to replace protein in frozen drinks are soybean protein isolate, pea protein, etc., but these plant-based ingredients have poor flavor, which affects the flavor of products to a certain extent. How to obtain suitable alternative protein has become a big challenge. For this reason, Angel has found through research that yeast protein is superior to the plant protein that is commonly used at present in terms of nutritional value, flavor purity and allergy issues.
Yeast protein, made from Saccharomyces Cerevisia, is a yeast protein product for food industry prepared by removing or partially removing the protein part under the action of additional edible-grade enzyme preparation or food-grade enzyme preparation acid-base. Therefore, compared with the plant-based protein, it has advantages in terms of allergens and flavors.
1. Advantages of Yeast Protein
(1) High protein content, and good flavor presentation
(2) Safe and unburdened
According to the food classification system in Schedule E of National Food Safety Standard - The Use of Food Additives (GB 2760), yeast and yeast products (16.04) belong to the food category and can be eaten directly without restrictions on the amount of addition and limit. In addition, the FDA classifies yeast protein as a "special dietary and nutritional additive" that can be used directly in food.
(3) Give the product a good claim
Yeast protein can give products claimed advantages such as "allergen-free", "non-dairy based", and "non-GMO".
(4) Excellent amino acid composition
Yeast protein is rich in lysine, the first limiting amino acid of plant protein, which can enhance the value of product protein through protein compound.
(5) Higher protein biological value
Biological value is often used to evaluate the nutritional value of proteins. Through research, we found that the biological value of yeast protein is higher than the mainstream alternative protein.
(6) Excellent nutritional function
2. Application Case in Dairy Beverage
White granulated sugar
Skim milk powder
Soybean protein isolate
Whey protein isolate
Frozen plain yolk
Anhydrous milk fat
Recommended dosage: Replace about 10% of protein (can be adjusted according to actual need)
Application method: Put together with ingredients such as skim milk powder and soybean protein isolate, and ensure that it is evenly dispersed in the system
Application effect: It can replace part of the protein isolate and cover the peculiar smell introduced by other ingredients, thus contributing to the greasy feel and improving the overall experience of the product.