Whey products are known for their excellent nutritional value in addition to a wide range of functional properties that include flavor enhancement, textural satisfaction, and increased yield. Whey can be found in breads, baked goods, pre-cooked meats, beverages, ice cream mixes, snacks, and many other wholesome products.
Adhesion - Help adhere bread crumbs or batters to meat, fish or vegetables; seeds to bread products; and glazes to bakery products.
Antioxidant Activity - Prevent lipid oxidation in pre-cooked meats such as pork and salmon.
Browning - Contribute to browning in baked or microwaved products or caramel confections.
Dispersiibility - Dissolve quickly in water without excessive agitation. Instantized forms of WPC and WPI are highly dispersible.
Flavor Enhancement - Bring out already present flavors, or add flavors of their own.
Gelling and Heat Setting - Maintain moistness, add opacity, improve texture and mouthfeel.
Neutrality - Clean flavor, no off flavors in finished product.
Nutritional Enrichment - Increase nutritional content of products. Contribute to a food’s healthful image and clean label.
Solubility - Easily dispersed in most food systems. Prevents sedimentation in beverages, soups and sauces.
Water Binding and Viscosity Building - Provide fat-like attributes in products, allowing a reduction in fat content. Improve product texture, creating moister products.
Whipping, Foaming and Aeration - Maintain foam properties, which enhances visual appeal of the finished product, as well as taste and texture.