| Physical and Chemical Properties | Chemical properties translucent yellow-green liquid or milky white solid, slightly milk fragrance. It has good solubility, water absorption, gel and nutritional value. The main ingredients are lactose, inorganic salts, lactalbumin, lactoglobulin and water-soluble vitamins B1, B2, etc. The protein content in the finished product is higher than that of ordinary whey (not less than 25.0%), while the content of other non-protein parts is correspondingly reduced. |
| Use | Use tissue improver; Emulsifier; Water-holding agent; Coagulant; Molding aid; Processing aid; Nutrition enhancer. Mainly used in baked goods, cold drinks, candy, nutritional food, meat products, cheese, fermented dairy products, nutritional drinks. |