New Delhi, 05 October: According to the Food Safety and Standards Authority of India (FSSAI), the addition of protein binders to milk and milk products is not allowed. Only additives as specified in Appendix-A of the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 can be used in milk and milk products.
Almost every dairy product has unique and well-accepted texture and other sensory characteristics. Therefore, there is no need to modify the texture or sensory parameters by adding any binding ingredients such as protein binders to milk and milk products.
Binding agents have emerged as an important and essential class of ingredients for the formulation of a wide range of new food products, especially semi-solid or solid foods.
However, such use is known to affect the digestibility of the protein and thus may affect the biological and nutritional value of the milk protein. Protein binding also affects the bioavailability and distribution of active compounds.
Milk protein has high biological value as it is a good source of essential amino acids. Additionally, milk protein is easily digestible and does not contain any anti-nutritional factors, unlike many plant-based proteins.
In addition, milk and milk products contain a wide range of proteins with biological activities, ranging from antimicrobial to facilitating nutrient absorption, as well as acting as growth factors, hormones, enzymes, antibodies, and immune stimulants. Are.
