Understanding the effects of protein hydration kinetics on their functional properties and product performance

Proteins play a major role in food products, particularly in confectionery manufacturing. For example, one of the most common dairy ingredients, milk powder is used to formulate and manufacture chocolate and caramel products. In these products, protein functionality is used to control the stability of interfaces and/or the product rheological properties. The existing knowledge of protein functionality is mostly based on their behaviour in solution when fully hydrated (e.g., dairy beverages, dairy gels). However, in products such as chocolates and caramels, proteins are often found in water-poor environments, which affects both their hydration levels and their behaviour in the concentrated mixtures and at interfaces. In addition, these products often contain high levels of sugars and polyols, which also affect the behaviour of proteins. Limiting the amount of water in the formulation of these systems is necessary to achieve a low water activity and ensure microbiological stability but also required for the product quality and performance.