Milk protein concentrate in high-protein bars and texture changes
What it found
In lab-made high-protein nutrition bars, milk protein concentrate that had been extruded hardened more slowly than toasted or unmodified versions.
The bars were not eaten by people.
What they found
Hardening during storage
Bars made with extruded milk protein concentrate hardened more slowly than bars made with toasted or unmodified milk protein concentrate.
Free sulfhydryl groups
Extruded milk protein concentrate had fewer exposed free sulfhydryl groups, while toasted milk protein concentrate had measurable increases.
Texture and sulfhydryl link
The texture of the bars may be related to the number of exposed free sulfhydryl groups in the milk protein concentrate.
Protein clumping
Protein clumping from ingredient changes and storage was studied with a lab method. Disulfide-based clumping and changes in free sulfhydryl levels did not consistently match the texture changes.
Phase separation
Bars made with extruded milk protein concentrate were less prone to phase separation and changed less in texture during storage than bars made with toasted or unmodified milk protein concentrate.
What the authors conclude
“High-protein nutrition bars formulated with extruded MPC80s hardened slower than those formulated with toasted or unmodified MPC80.”
Also in their conclusions
- They suggest that the textural performance of high-protein nutrition bars may be related to the number of exposed free sulfhydryl groups in milk protein concentrate.
- They report that bars formulated with extruded milk protein concentrate were less prone to phase separations and underwent less texture change during storage than those with toasted or unmodified milk protein concentrate.
How it was done
Milk protein concentrates with more than 80% protein are underused as the main protein in high-protein nutrition bars because they make bars crumbly and cause them to harden during storage.
Scientists made model high-protein nutrition bars using milk protein concentrate with more than 80% protein, either unmodified or after extruding or toasting it. They stored the bars and measured texture, protein clumping and phase separation.
What it can’t tell you
- We summarised it from the abstract only.
- This was a lab study of model bars, not a test in people.
- It cannot show how these bars would taste, feel or behave outside the lab.
The paper
- Title
- Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Banach JC, Clark S, Lamsal BP (2016). Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate. Journal of food science. doi:10.1111/1750-3841.13198PubMed 26748454DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error