Abstract

This chapter provides a brief overview of standardized testing methods for protein functionality. Protein structure and function in food technology, methods for structure determination for commercial food proteins, and the requirements for model food tests (Type I tests) versus laboratory (Type III) testing are discussed. Model foods currently used for assessing protein foaming, emulsification and gelation are described. These include whipped topping, ice cream, bread, angel cake, coffee whitener (analogue for milk cream), meat emulsions, and filled emulsions or emulsion gels