Confectionery Industry Technology

Protein creams - Features of the use of food additives

Protein creams

Protein creams are obtained by striking the egg whites with the sugar. They have soft and fluffy texture.


formulation example



Consumption of raw materials to finished products 1 t, kg


in dry matter





Egg Protein (Crude)




Powder vanilla







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The technological process of production of protein-aerated cream consists of the following stages:

preparation of raw materials for production;

boiling sugar syrup (for custard);

whipping proteins in Beating machines;

whipping cream.

Features of use of food additives

In the production of the protein creams used food colorants and fragrances, food acids, gelling agent may be used flavor enhancers and flavor, preservative.

Flavors. Flavors impart a variety of taste and smell to the protein creams (strawberry, raspberry, coffee, etc.). In this case, as a rule, liquid flavors are used, but the use of powders is not excluded. Flavors in protein creams are best used water-soluble. To give the protein cream a pronounced vanilla flavor and taste, and also enhance the flavor of protein creams made with fruit flavors, you can use vanillin and vanilla flavors. Ethyl vanillin may impart too much flavor and flavor. Vanillin, depending on the purpose, is used in a dosage from 100 to 400 g / t.

Dosages flavors in protein creams similar dosages in cream. Flavours bring in the cream at the end of churning.

Dyes. Synthetic and natural water-soluble dyes are used to give color creams corresponding to the flavor. Synthetic dyes are recommended to be used in the form of 1% aqueous solutions. To introduce dyes into the cream is recommended together with flavors. The dosage of synthetic dyes is usually 5-10 g of a dry dye or 0,5-1 l solution for 100 kg of body weight, the dosage is in accordance with the manufacturer's recommendations and with the content of the basic coloring material. Dosages are specified during the trial workings.

Food acids. Some protein formulations include creams citric acid. Dosage usually 4-5 kg per tonne. The acid is used crushed (pounded).

Gelling agent. In order to strengthen the structure in a cream formulation may contain agar or gelatin.

Additives that increase shelf life. Protein creams, like all others, are distinguished by high humidity, which should create conditions for the unhindered development of microorganisms in them. However, the rate of foam settling limits their shelf life. In addition, sugar is a good preservative for protein creams, the content of which is over 60%. If the preservative effect of sugar is not enough, potassium sorbate (E202) can be used in the form of a solution at a dosage of 70-140 g of dry sorbate per 100 kg of cream.

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