- Texturization of fat-reduced products
- Improved mouthfeel
- Substitution of milk solids
- Improved spreadability
- Natural fat structure
- Minimization of syneresis
- Clean Label declaration
Dairy products »
Cream cheese.
Whey» and sour
milk drinks
Improvement and enrichment of dairy products
through the use of Herbafood products
Benefits
Scope
Herbafood Products
Cream cheese preparations
Mixed milk, whey, sour milk drinks
- Texturing and stabilization
- Improved mouthfeel
- Natural fat structure
- Creation of a yield point
- Substitution of milk solids
- Protein stabilization at low pH
Fermented milk products and milk-based desserts
- Texturing
- Creamy mouthfeel
- Natural fat structure
- Substitution of milk solids
- Minimization of syneresis
High-protein products
- Texturing
- Creamy mouthfeel
- Minimization of syneresis
Application areas and food trends
of fiber and extracts from Herbafood
