INDUSTRIAL APPLICATIONS BAKERY BEVERAGES DAIRY FOODS MEAT SALAD DRESSING SAUCES / SOUPS

Whey Provides emulsifying and whipping/foaming functionality in confections such as mousse, meringue and nougat Assists in the stabilization of creams and foams Improves whipping and foaming properties important in many confections

Lactose Contributes to overall flavor, color and texture Replacing part of the sucrose with lactose can prevent excessive sweetness in finished candy–replacements of 15%-20% have been achieved in the production of nougat, chewing gum and fondants Emphasizes and enhances various confection flavors, reducing flavor loss during processing and storage Can enable a reduction in added flavors, resulting in a possible cost savings

Milkfat Provide unique flavor and taste to buttercream, fudge and toffee Butter combines more than 120 different compounds that impart a unique, rich flavor to confections Butter creates flavor notes traditionally associated with caramel, praline and toffee. Most sources agree that a high-quality caramel must be made using condensed milk and butter Enzyme-modified butteroil provides distinct dairy flavors in chocolate coatings Butter works well as a flavor carrier for spices, vanilla and other fat-soluble ingredients in confections with a cream center, butter can be used to produce a myriad of new flavors while maintaining the filling's desired texture

Concentrated and Dry Milk Ingredients Provide flavor and functionality in caramel, frosting and fudge Help oil-water interfaces to form and stabilize emulsions Form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to confections Improve water-binding to reduce the cost of confections (since water is an inexpensive ingredient) Bind water to produce the firm, chewy texture of several confections