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protein powder (food) — Ingredient · Foodgeist
Ingredient
protein powder
dietary supplement
About
dietary supplement
Composition
1 compound predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
ketone
Predicted from chemically-related foods · click to view molecular profile
Best pairings
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
“Nonfat yogurts were manufactured from skim milk fortified with a new high milk protein powder. The powder, containing approximately 84% milk protein, was added to skim milk to obtain 5.2 to 11.3% total protein, 11.1 to 15% total solids, and 1.6 to 7.9% lactose in the yogurt mix. Mixes were homogenized, pasteurized at 90 degrees C for 10 min, and fermented with a yogurt culture at 42 degrees C to pH 4.6.”
nonfat yogurt→manufactured from→skim milk fortified with high milk protein powder
“The powder, containing approximately 84% milk protein, was added to skim milk to obtain 5.2 to 11.3% total protein, 11.1 to 15% total solids, and 1.6 to 7.9% lactose in the yogurt mix.”
high milk protein powder→contains→84% milk protein
“The protein powder exhibiting the largest apparent viscosity, highest degree of hydrolysis, and greatest solubility was selected for pH and temperature stability analyses and small amplitude oscillatory rheology.”
protein powder→selected for→pH and temperature stability analyses and small amplitude oscillatory rheology
