Functional Proteins

Recipes / Applications

Description

More than just fat and egg replacement systems.
WHEY PROTEIN CONCENTRATES for all your product needs.

DairyLo & Eggstend can be export to: United States / Canada / Mexico / South America / Oceania.

Featured Brands

Egg Extenders & Replacers

Eggstend 220
Eggstend 300

Fat Replacers

Dairy-Lo
Dairy-Lo PC

Features

WATER BINDING:

  • Proteins have a strong affinity to hold and control moisture.
  • Prevent syneresis and ice crystal development.
  • Maintain phases and control moisture.

EMULSIFICATION:

  • Prevent oil and water from separating during processing and storage.
  • Develop fatty-like mouth feel.

SOLUBILITY:

  • pH stable over wide range.
  • Processing robust.

COLOUR DEVELOPMENT:

  • Promote browning.
  • Provide opacity.
  • Smoothes out.

STRUCTURE:

  • Build and maintain structure.
  • Provide crumb strength.
  • Build body.

FLAVOUR:

  • Bland flavour with a hint of dairy.
  • Mask off notes from other ingredients.
  • Round out flavour profile.

TEXTURE:

  • Create tenderness to impart a desirable eating quality.
  • Impart creamy smoothness.

FOAMING:

  • Create gas bubbles to maintain volume and aerated structure.
  • Reduce foaming during wet processing.

GELLING:

  • Form a set matrix with heat.
  • Hold gel structure during shelf life.

Contact information: click here

Please email us at ingredientsinfo@parmalat.ca for your ingredient requests and eligible export products.