Milk proteins can range from caseins, caseinates, concentrates and a wide variety of whey derived proteins. They are added to many different foods for many beneficial reasons.
Our partner, Hydrosol, has selected a wide range of milk proteins for viscosity, fat replacement, clean tasting protein enrichment and emulsification.
The potential for vegetable proteins in foods is exciting as more commercially viable products are available. The sources are numerous.
Hydrosol has screened many different vegetable proteins to match the functionality of milk proteins. These are part of the Stabiprot range.
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Function
Emulsifying
Texturising
Water Binding
Application
Beverages
Dairy Products – drinks, yogurts, ice cream and desserts
Mayonnaise & Dressings
Meat
Non–Dairy Creams
Sauces
Vegetarian & Vegan products (vegetable proteins)
Suitable For
All Food Products
Egg Free Products
Halal
Kosher
Organic
Protein Enriched
Vegetarian & Vegan