Production of a stable blend of casein and plant proteins
In today's competitive food industry, there is an increasing demand for stable and functional protein solutions that cater to the rising preference for plant-based products. However, incorporating plant proteins into aqueous food systems has been a challenge due to their inherent instability, limiting their potential applications. Moreover, conventional casein isolates have fallen short in meeting the requirements for producing food systems with both high stability and desirable functionality. What the market urgently needs is an innovative solution that seamlessly blends casein and plant proteins to create a stable product with outstanding functional properties.
Our cutting-edge protein blending technology presents a revolutionary process for creating stable suspensions of globular protein material in dairy beverages. This advanced process involves the meticulous preparation of both plant proteins and casein micelles to ensure optimal stability and functionality. By leveraging the inherent strengths of each protein type, our technology delivers a breakthrough solution that has never been seen before in the industry.
This innovative protein blending technology finds wide-ranging applications across various commercial sectors, including:
Our protein blending technology offers a plethora of advantages that set it apart from conventional protein solutions:
Unlock the full potential of protein blending technology and transform your product offerings into industry-leading solutions that cater to the modern consumer's preferences and expectations.