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Functionality

In addition to calcium, protein and other important nutrients, our dairy ingredients provide a wide range of functionalities:

Color

We can improve color in foods by the reaction of proteins with lactose and other reducing sugars during cooking (Maillard reaction).

Recommended Products:

  • Whey powder
  • Whole and/or skimmed milk powder

Emulsification

Emulsions are thermodynamically unstable mixtures of immiscible liquids. The emulsified droplets can be stabilized by the addition of milk proteins which are partially soluble. Milk proteins have hydrophilic and hydrophobic groups that are adsorbed at the oil / water interfaces, assisting in the formulation and stabilization of fat emulsions. These properties are particularly useful in soups, sauces, pastas, mayonnaise and salad dressings, baked goods, coffee creams, processed cheeses and the like.

Recommended Products:

      • Sodium caseinate
      • Concentrated whey protein
      • Skim milk powder

Flavor

Our milk proteins have a neutral taste. Milk powder is often used to improve the dairy flavor of food.

Foaming

The formation of a foam is analogous to the formation of an emulsion: the forces involved when air is incorporated into the aqueous phase are similar to those involved in the mixture of oil and water. In this case the water molecules surround the air droplets resulting in a high surface tension.

Our dairy ingredients help spread the protein to an air-water interface, reducing surface tension. Encapsulated air bubbles form a stable and elastic film useful for creating desserts and cakes.

Recommended Products:

      • Sodium caseinate
      • Concentrated whey protein
      • Skim milk powder

Water binding capacity

Water interactions with proteins are very important both for the structure of proteins and for their behavior in food. The water retention capacity of milk proteins is used to create the desired textures in viscous food products such as soups and sauces. In the baking dough this water holding capacity helps prolong the service life. Reduces syneresis in yogurts and desserts, as well as cooking losses in meat products.

Recommended Products:

      • Caseinate
      • Concentrated whey protein
      • Whole and skimmed milk powder

Gelation

Serum proteins (WPC) form thermo-irreversible gels by restructuring in extended three-dimensional networks. The gel has the ability to trap fat and water in food products. This is particularly advantageous in yogurts, desserts and meat products. The water binding and gelling properties of WPC can help reduce syneresis in yogurts and desserts, or loss of moisture in baked goods

Recommended Products:

      • High-content whey protein concentrate (WPC)

Viscosity

Proteins agglomerate large amounts of water, create viscosity and thus contribute to the texture and mouthfeel of foods which is important in a variety of foods such as soups and sauces, yogurts and dairy desserts, etc.

Recommended Products:

      • Sodium caseinate
      • Concentrated whey protein
      • Skim milk powder