Vegetable protein application in yogurt, coffee creamers and whip toppings

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Abstract
Soy proteins and, in particular, isolated soy proteins are being used in coffee creamers and whip toppings. With the increasing cost of traditional protein sources, more food manufacturers are investigating and utilizing soy proteins in other dairy type products. Isolated soy protein added as a replacement for the nonfat dry milk in the production of yogurt increased the viscosity and gel strength to a greater amount than nonfat dry milk and sodium caseinate added on an equivalent protein basis.

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