INDUSTRIAL APPLICATIONS BAKERY BEVERAGES CONFECTIONS DAIRY FOODS MEAT SAUCES / SOUPS

Whey Forms stable emulsions over prolonged periods of time under a variety of storage conditions, even in acid emulsions such as salad dressing Because of the exceptional gel forming abilities and water-holding capacities of whey proteins, they can act as a component of a fat mimetic system Delivers exceptional nutritional value to salad dressings, 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

Concentrated and Dry Milk Ingredients Form and stabilize salad dressing emulsions Undenatured dairy proteins are able to form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support in salad dressings, especially highly viscous creamy-style dressings Provide water-binding properties which are very important in formulating reduced-fat salad dressings because of the fat-like attributes such as lubricity and mouthfeel they contribute Enhance the appearance of salad dressings, particularly reduced-fat creamy-style products, by providing opacity The milkfat present in concentrated and dry milk ingredients adds richness to certain salad dressings