Ingrédients agroalimentaires

Arise® 6000 is a highly functional and extensible wheat protein isolate that performs in a wide range of food products: Improves dough development, Improves processing tolerance, Increases finished product volume, Increases dough extensibility, Increases textural firmness, Improves tolerance to cooking.

ARISE® 6000 BENEFITS

In fresh, par-baked and frozen bakery applications, Arise® 6000 delivers unique functionality, including extensibility that results in improved symmetry and cell structure, strength to maintain volume, and moisture retention to produce superior finished products with a softer texture.

Arise® 6000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

EMULAC CC is a high quality water soluble milk protein (edible calcium caseinate). It can be used for: protein enrichment in food, particularly suitable for baby and sports food. Also to increase the nutritional, physiological quality of protein, as a functional component e.g. as stabilizer in milk products.

WPC 70 356 LPD 70 Whey Protein Concentrate Lipid 70 from the Netherlands is a spray dried, soluble milk protein manufactured from fresh cheese whey using an ultra-filtration process. It is a high-protein product, rich in phospholipids with excellent nutritional value and functionality.

FEATURES

• • Good dispersibility
• • Rich in phospholipids
• • Excellent nutritional value

SUGGESTED USES

• • Nutritional products
• • High protein nutrition bars
• • Ice cream, bakery, dessert, dairy

GLOBULAL 80 N is a premium whey protein concentrate with a minimum protein content of 80%. This versatile ingredient is specifically designed to enhance the nutritional value and structural integrity of food products. Experience the benefits of GLOBULAL 80 N in various applications. It serves as a valuable source of nutritionally rich protein, making it ideal for enriching foodstuffs. Additionally, its exceptional functional properties make it an excellent ingredient for improving the texture and thickening properties of desserts, dressings, sauces, and more. GLOBULAL 80 N can also be used in fine breads and pastries to enhance water-binding properties, extend shelf-life, and replace whole eggs or egg whites in patisserie goods and coatings. Elevate your culinary creations with GLOBULAL 80 N, the ultimate whey protein concentrate. Unlock the potential of this high-quality ingredient to enhance nutritional value, improve texture, and create innovative food products that meet the needs of health-conscious consumers.