Dairy & Dairy Alternatives
Texture is a defining feature of dairy products, and functional ingredients are the key to getting it right. By selecting the right functional ingredients, we can improve protein performance, streamline formulation, and ensure consistent product quality.
Phosphates play a crucial role in optimizing the hydration and behavior of casein micelles, directly impacting product performance. By harnessing the natural functionalities of these dairy proteins, such as emulsification, water binding, cross-linking, and electrostatic repulsion, together with our functional phosphate solutions, formulators can achieve greater control and versatility across a wide range of dairy applications.
From enhancing stability to creating differentiated textures, our ingredient solutions empower you to improve consistency, streamline production, and elevate product quality.
Benefits include:
- Stretch
- Restricted melt
- Smooth mouthfeel
- Creaminess