INDUSTRIAL APPLICATIONS BAKERY BEVERAGES CONFECTIONS DAIRY FOODS MEAT SALAD DRESSING

Whey WPC can partially replace or extend egg protein in sauces, reducing costs while enhancing perceived health and microbiological safety benefits Delivers exceptional nutritional value to salad dressings, including amino acids that are readily digestible and completely bio-available Provides an excellent source of calcium and an essential nutrient not readily available in other regularly consumed foods­approximately 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 Emulsification properties of whey ingredients aid in the dispersion of fat in sauces and soups­efficient dispersion can reduce the fat level in some formulas and prevent defects such as creaming, coalescence and oiling off

Milkfat Milkfat ingredients provide unique flavor, mouthfeel and emulsification properties to gravies, white sauces and cream soups Butter adds a rich, unique flavor that is unmatched by any other fat Butter can be heated to different temperatures to produce characteristic flavor notes associated with different sauces: lightly melted butter is typically used in cream and white sauces such as Hollandaise, to provide rich, dairy notes; slightly overheated butter provides roasted, cooked notes that complement brown sauces and gravies; overheated, unburned butter contributes flavor notes that complement barbecue and smoke-flavored sauces Butter works well as a flavor carrier for spices, sweet and savory flavors, herbs and other fat-soluble ingredients Butter aids in the even distribution of oil-soluble flavors throughout sauces and soups–its narrow melting range ensures quick flavor release and complete melting of butter at body temperatures for a “melt-away” effect, which aids in smooth mouthfeel Butter contributes a visually appealing golden color, or a darker color after heat treatment, to sauces and soups

Concentrated and Dry Milk Ingredients Effectively form and stabilize emulsions in sauces and soups Undenatured dairy proteins are able to form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to soups and sauces Provides water-binding properties, which are very important in formulating reduced-fat sauces and soups Enhances the color and appearance of sauces and soups, particularly reduced-fat creamy-style products, by providing opacity Milkfat adds richness to certain soups and sauces; acts as a flavor carrier for fat-soluble ingredients, spices, herbs and sweet flavors; and milkfat’s low melting point ensures complete flavor release