Beyond concentrated calcium, protein and other important nutrient values, Arrabawn dairy ingredients provide an extensive range of functionalities                               

  • Browning / Colour
  • Emulsification
  • Flavour
  • Foaming
  • Water binding
  • Gelation
  • Viscosity

Browning / Colour:

Arrabawn Dairy Ingredients can enhance colour / browning in foods by the reaction of (dairy) proteins with lactose and other reducing sugars during baking or cooking (Maillard reaction).        

Recommended products:

  • Arrabawn whey powder
  • Skim Milk Powder
  • Whole Milk Powder               

Emulsification:

Emulsions are thermodynamically unstable mixtures of immiscible liquids. If energy is applied the systems may be dispersed, but increased surface energy causes the phases to coalesce unless an energy barrier to flocculation and / or coalescence is created. Emulsified droplets can be stabilised by the addition of dairy proteins that are partially soluble in both phases.

 Dairy proteins have both hydrophillic and hydrophobic groups which adsorb at the oil/water interfaces, aiding in the formulation and stabilisation of fat emulsions. These properties are particularly useful in soups, sauces, spreads, mayonnaises and salad dressings, baked goods, coffee creamers, processed and imitation cheeses.

Recommended products:

  • Sodium Caseinate
  • Whey Protein Concentrate
  • Skim Milk Powder

Flavour:

Arrabawn Dairy Proteins have a clean neutral flavour and do not contribute off-flavours to formulations. Whole Milk Powder is often used to enhance the dairy flavour of foods

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 mixing of oil and water. In case of a foam, water molecules surround air droplets which results in a high surface tension and energy.                 

Arrabawn dairy ingredients help diffuse protein to an air-water interface, reducing surface tension and provide a kinetic barrier to bubble coalescence. Encapsulated air bubbles form a stable and elastic film useful for creating desserts and cakes.

Recommended products:

  • Sodium Caseinate
  • Whey Protein Concentrate
  • Skim Milk Powder

Water binding:

The interactions of water with proteins are very important both to the structure of the proteins and to their behaviour in foods.

The water holding capacity of dried milk proteins is used to create desired textures in viscous food products like soups and sauces. In baking dough this water binding capacity helps prolong shelf life. It reduces syneresis in yogurts and desserts as well as cooking losses in meat products.

Recommended products:

  • Caseinate
  • Whey Protein Concentrate
  • Skim Milk Powder
  • Whole Milk Powder

Gelation:

Whey proteins form thermo-irreversible gels by restructuring into extended three-dimensional networks. The gel has the capability of entrapping fat and water in food products. This is particularly advantageous in e.g. yogurts, desserts and meat products. The water-binding and gelation properties of Arrabawn WPC can help with the reduction of syneresis in yogurt and desserts, purge reduction in meat products or moisture loss in baked goods.                 

Recommended products:

  • High-Gel Whey Protein Concentrate                

Viscosity:

Viscosity in food is often considered with flow properties. Proteins that bind large quantities of water create viscosity and thereby, contribute to the texture and mouthfeel of foods, which is important in a variety of foods, e.g. soups and sauces, yogurts and desserts etc.

Recommended products:

  • Sodium Caseinate
  • Whey Protein Concentrate
  • Skim Milk Powder