Whey Proteins have many valuable functional properties desired in eggless cakes, vegetarian sausages, sauces & soups, spreads, salad dressings, meat products, dairy products, bakery and confectionery products etc. Whey Proteins act as excellent emulsifier, whipping agent, viscosifier, water retention aid, tecture aid, texture improver etc.

Whey Proteins and Whey Powders as food ingredients can modify organoleptic, visual, hydration, surfactant, structural, textural and rheological properties of food, resulting in improved consumer acceptance of the finished product. In many cases, Whey Proteins serve more than one functional purpose in foods. For example, as whey proteins remain soluble over a wide Ph range, and in particular near pH 4.5, they may be used in acidic drinks as protein fortifiers. They may also bring emulsifying properties to these products and, if desired, may also add turbidity.

Whey Powders with lower protein concentration can ne successfully used in Desserts, Soups and sauces, meats, baby food, ice cream, bakery, fermented products, and chocolate as a substitute to skimmed milk power / milk powder, with an attractive price differential.