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Adams'
functional proteins can be added to:
• increase protein content
• add or improve product texture
• add or improve viscosity
• improve mouthfeel
• improve stability
The following ingredients are included in Adams' functional
protein range:
• Calcium Caseinate
• Sodium Caseinate
• Acid & Rennet Casein
All caseinates are manufactured to provide a very good quality
protein which has the advantages of providing thickening,
stabilising, whitening and emulsifying qualities |
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Our
products can also be tailored to meet a specific application
or need.
Adgel brand
The Adgel range has been developed specifically to give texture
and body to fermented dairy products whilst also increasing
stability.
Milk Protein
Concentrates (MPC)
This ingredient is an
excellent source of high quality protein, providing a smooth,
milky flavour. MPC also whitens products, increases stability
and improves gel formation.
Whey
Protein Concentrates (WPC)
The key advantages of this protein are improving stability
and texture in dairy and nutritional products. |
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