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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