FOOD MATERIAL PAPER CHARACTERISTICS Flavor The hydrophobic part of proteins interacts with lipids. The interaction can be strong and it is difficult for lipids to be removed from proteins. When the lipid has a flavor or reacts to produce flavor, the protein can be considered to have contributed to the flavor of the product. Most aroma compounds are volatile and fat-soluble. Protein degradation also contributes to the flavor of the product. It usually has a negative effect on the product and causes a bitter taste. Further degradation can lead to the formation of unpleasant odors. The interaction of proteins and amino acids with fatty acids will produce pleasant-smelling compounds. Water Binding Water binding refers to the ability of the protein to absorb or bind water molecules to the protein. Water binding properties are important functional characteristics in dairy industries. Highly soluble proteins are less effective at binding water than less soluble proteins. Therefore, highly soluble milk protein products are less effective as water binders. However, milk is a more effective water binder when exposed to heat. Casein and caseinates have effective water-binding properties. The water-binding ability of milk produced by a mixing process depends on the solubility of its constituent parts and the production process. GelationCow milk is made up of carbohydrates and two main milk proteins: casein and whey. When milk is coagulated, it automatically divides the proteins into semi-solid lumps and a liquid part. Casein is found in the lumps, or curds, while whey proteins are found in the liquid part. As soon as the cocoa powder is mixed with the milk, the casein is immediately absorbed... halfway through the paper.... ..quickly foams over the entire area. It must have enough viscosity. The foaming properties of a protein refer to its ability to form a thin, tenacious film at the gas-liquid interface so that large quantities of gas bubbles can be incorporated and stabilized. Reference: http://books.google.co.id/books?id=7kkvk3comtcac&pg= PA406 & LPG = PA406 & DQ = The+Function+of the+Caseina+in+Al+Chocolate & Source = BL & OTS = 84SEKQLKM = X & Er = 8o9u6jgoislrqfqpygiba & Redir_Esc = y#V = Onepage & Q = The%20fction%20di%20Casein%%20%20Coccolato%%20latte & F = Water+ binding+in+milk&source=bl&ots=JyZXJdb4FR&sig=FsnFpr1suI65QQzaB621RJH86Ak&hl=en&sa=X&ei=F lZGU-mKBIKKrgeKmICIBQ&ved=0CDcQ6AEwAw# v=onepage&q=water%20binding%20in%20milk&f=falshttp://class.f st.ohio-state.edu/FST822 /lecturesab/Funct.htm