Nutritional values


Creating specific functionalities/nutritional values

Achieving a specific functionality or nutritional profile in a given food product calls for in-depth knowledge of how individual whey components work – and it calls for the right technology. Our technologies and processes include:

  • Enzyme treatment: peptides, extensive and partial hydrolysates, molecular weight control/allergenicity, functionality improvement, taste control
  • Controlled denaturation: temperature/time control, concentration, pH, ion strength, particle size control, soluble and non-soluble aggregates control
  • Homogenisation: normal and ultra high pressure, particle size control