Dairy & Dairy Alternatives
Achieving stability, including long-lasting texture and consistency, in dairy and plant-based products starts with protecting proteins, especially during heat treatments like pasteurization or cooking. These processes can stress proteins, leading to separation, graininess, or loss of structure over time.
Phosphate salts play a critical role in maintaining stability. When used at optimal levels, phosphates support a stable protein network, delivering smooth texture, consistent performance, and extended shelf life in your traditional dairy and dairy alternative products.
Benefits include:
- Emulsification improvement
- Improved water-binding capacity of proteins
- pH stabilization
- Hydration of casein micelles
- Divalent cation sequestration