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

Whey Enhances sensory attributes of meat products such as bologna, reduced-fat sausage and roast beef Delivers exceptional nutritional value to meat products, including amino acids that are readily digestible and completely bio-available Provides an excellent source of calcium, an essential nutrient not readily available in other regularly consumed foods–approximately 100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a food’s healthful image and clean label, and ultimately, to the sale of the food WPC, properly processed, provides outstanding fat distribution in meat products

Lactose Enhances the color intensity and stability of many meat products Brightens and preserves color In sausage and meat products, the addition of lactose helps control browning-especially important during heat treatments like frying or microwave heating Masks salty and bitter flavors, such as the characteristically strong taste of liver in liver-based spreads or pâtés Injecting brine solutions containing lactose can improve product and structure formation Provides an effective starter culture carbohydrate for the preparation of fermented sausages–suggested levels are 1%-3% in fermented sausage and 0.5%-3.0% in cooked hams

Concentrated and Dry Milk Ingredients Enhance stable emulsifications Form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to meat products Provide water-binding properties, which may reduce the cost of food (water is inexpensive) and improve sensory perception Enhance the flavor of meat products The milkfat present in the milk ingredient acts as a flavor carrier for fat-soluble ingredients, spices and herbs–milkfat’s low melting point ensures complete flavor release