Functional Proteins 

Whey Proteins

Functional Whey Proteins for Baking & Dairy Applications

Arla Food Ingredients specialises in the development and application of functional and nutritional ingredients derived from natural milk whey. Maintaining the freshly baked quality of cakes and muffins, overcoming price fluctuations in expensive raw materials, and providing inspiration for new and innovative products are all part of the technical support offered by their team of Bakery experts.

Baking Applications

Egg Replacers

Nutrilac range of functional Whey Proteins for Egg Replacement demonstrate the same performance as Eggs in terms of Sensory Properties, Crumb Structure and crumb resilience

The benefits are:

  • 100% Natural
  • Declarable as Milk Protein or Whey Protein Concentrate
  • Low Fat & Low in Calories
  • Up to 20% saving on Eggs
  • 18 month Shelf Life

Skim Milk Replacers

Nutrilac is composed of highly Functional Milk Protein and dairy based components for skimmed milk powder replacement in Bakery Applications.

The benefits are:

  • 1:1 replacement of skim milk powder
  • High cost efficiency
  • Stable pricing
  • Similar or improved functionality compared to milk
  • 12 month shelf life at room temperature

Functionality

  • Similar Cake Quality in pound cakes, muffins and sponge cakes
  • Cake Batter viscosity remains unchanged
  • Bread Dough characteristics remain unchanged
  • Improved Creaminess & Milky taste in Baker’s custard
  • No change in handling properties or batter density of fillings

Bakery Glaze

Multilac BK1111 is an Egg Free Shine/Gloss Enhancer for Bread, Pastry and similar products.

The benefits are:

  • Easy to prepare
  • Less susceptible to microbiological contamination
  • Freeze thaw stable
  • Lower in cost than Liquid Whole Eggs

Dairy Applications

Through advanced protein separation and modification technologies, individual protein fractions are isolated to impart functionality in various dairy applications.

Product applications include:

Fresh dairy products (e.g. yoghurt, drinking yoghurt, milk desserts)

The benefits are:

  • Increased viscosity
  • Creaminess
  • Fat stimulation
  • Protein enrichment
  • Cost savings

Ice Cream

The benefits are:

  • Skim milk powder replacement
  • Mouthfeel and product structure improvement
  • Improved melting properties
  • Overall taste improvement

Cheese (e.g.  cream cheese, moulded cheese, white cheese, semi hard cheese amongst other):

The benefits are:

  • Increased yield
  • Mouthfeel and stability enhancement
  • Improved product structure

To learn more about Arla Food Ingredients visit www.arlafoodingredients.com

Meat protein

Essentia is all about proteins that will enhance your food products.

The mission of Essentia is to create and deliver value through innovative product and protein solutions. Driven by innovation and supported by expertise and technical know-how the aim is to ensure that you get real value through real innovation.

Essentia is owned by the Lauridsen Group Incorporated (LGI), and expect to build on the companies’ leading role as a strategic provider of protein solutions to the food, beverage, health and nutrition industries. Essentia is headquartered in USA.

Essentia offers unique alternatives to traditional proteins such as whey, egg, and soy proteins.

Essentia Operates in three core business categories:

1) Functional proteins

2) Stocks / broths / flavors / fats

3) Health and nutrition

 

Essentia holds the strongest brand names in the industry, which is divided into following:

Functional Proteins

ScanPro™ – single- source functional proteins

APro™ – single- source blood-derived proteins

ExcelPro™  – compounds of internal protein sources

ExcelPro™ Plus – compounds of internal and “external” proteins e.g. alginate

Stocks, broths, fats and flavor

ProBase™ – delivering basic taste

ProFlavor™ – outstanding powerful taste performance

The product range spans across pork, beef, chicken and poultry.

 

Characteristics of ScanPro™

  • Alternative to part of the production meat or other functional ingredients
  • Food grade animal raw materials – beef, poultry or pork
  • Manufactured using thermal and mechanical processes
  • Natural and microbiologically stable product
  • Non-GMO and no known allergens
  • Process-friendly – easy to handle and store

 

Working with collagen-based proteins adds a whole range of functionalities to meat products. With outstanding gelling and emulsification properties, SCANPRO™ adds significant benefits like:

  • Improved firmness, texture and slice ability
  • Reduced purge and frying loss
  • Increased protein content
  • Increased yield
  • Reduced formulation costs

 

Applications

Injected and reformed products

  • Bacon products (cured, smoked and cooked)
  • Whole muscle ham products
  • Reformed ham and pizza topping

Emulsified products

  • Cooked sausages (hot dogs, Vienna sausages, frankfurters)
  • Cooked sausages, cold cut (French polony, Pariser, Mortadella types)
  • Spread and liver paste

Fresh products

  • Fresh sausages (breakfast and catering sausages)

Ground products

  • Meatballs
  • Burgers
  • Meat fillings

Dry and fermented products

  • Salami and pepperoni types

 

To learn more about Essentia, please visit www.essentiaproteins.com