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Whey Protein Concentrate 80 %
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UFI offers superior whey protein concentrate that can be used in a wide range of food applications for replacing Casinates and Skimmed milk powder to give equivalent protein and fat content while at the same time giving value added textural benefits |
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Gelling
Foaming
Emulsifying
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Main Applications
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Processed meat (Cold cut / Sausages)
-Can easily replace Casinates as it gives close protein content and a higher fat content with a lower Price
-Improves water binding and holding capacity after cooking and thus improves slicebility
-Acts as an emulsifier and thus improves the mouth feel
Dosage: 1-2 %
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Set and steer yoghurt
-Acts as a stabilizer and emulsifier thus reduces synerthises and improves the mouth feel
-Increases the Protein and Fat content and allow the reduction of SMP by at least more than double the percentage used
Dosage: 2-3 %
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Processed Recombined cheese
-Acts as a stabilizer and emulsifier thus reduces synerthises and improves the mouth feel
-Maintains cheese texture upon heating which makes it very suitable for mozzarella cheese
-Increases the Protein and Fat content and allow the reduction of SMP by at least more than double the percentage used
-Lactose content is less than 5 %
Dosage: 2-3 %
Packaging 20 Kg Paper bags
Shelf Life 218 Moths
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