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

Whey Enhances sensory attributes Improves nutritional profile with complete and bio-available amino acids for beverages such as low-pH sports drinks, meal replacers and dry mixes Contributes high calcium content–approximately 100 grams of dry sweet whey contain 770 mg of calcium; 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a healthful image and clean label Many whey ingredients remain soluble at pH 4.5, the point at which other proteins become insoluble, making them the protein-fortifying ingredient of choice in acidic beverages

Lactose Used in the manufacture of beer because it is not fermented by the yeast–it remains in the finished product, increasing viscosity and improving mouthfeel and flavor Enhances flavor and provides stability in juice beverages Improves shelf life by reducing flavor loss during processing and storage Enhanced flavor stability helps reduce added flavors, resulting in a possible cost savings

Concentrated and Dry Milk Form and stabilize emulsions, especially in dry mixes that combine oil ingredients with water, such as cocoa mixes Bind water in rigid, heat-induced gels to reduce the cost of a beverage Improve a beverage's mouthfeel and texture Form foams in beverages such as eggnog and shake-like drinks