Functional ingredients are directly related to texture in dairy products. Efficient ingredient selection is essential for cost effective protein management, optimal formulation, and consistency in production.

Various phosphates and ingredient blends can influence the hydration and functionality of casein micelles. By using proteins inherent properties of emulsification, water binding, cross linking and electrostatic charge repulsion, formulators can drive and keep a lot of variations in terms of texture across applications.

Ideal final product properties of dairy:

  • Stretch
  • Restricted melt
  • Smooth mouthfeel
  • Creaminess