Ice Cream and Frozen Desserts:

 

pas

 

K-PRO whey proteins prove to be especially expedient when used in the production of ice creams and frozen desserts. More and more manufacturers are including WPC as an essential ingredient in these products due to the nutritional, high quality and cost effectiveness qualities of whey proteins.

 

K-PRO WPC is an excellent emulsifier, adds body to frozen desserts, improves texture, enhances flavor, is an efficient bulking agent and provides opacity improving visual appeal. Whey products can also play an important part in freezing point management and its whipping and foaming abilities aid freezing and air incorporation.

 

For any further information, please contact us


 

   

ice crem_pic