ALPMA Connect
Service-Information
CreamoProt®
ALPMA process for profitable whey utilisation
For use in soft and semi-soft cheeses, cottage cheese, twarog, ice cream, whey drinks, desserts, yoghurts, dressings, sauces or mayonnaises.
Procedure
- Whey protein concentrate WPC with 8-10% total protein
- Denatured, spherical whey protein structure
- Production from sweet or sour whey
Benefit
- Sensory improvement of reduced-fat "Light" products
- Improved water binding capacity, foam stability, natural emulsifier