Hydrophilic agent/water retention capacity
Hydrophilic agent/water retention capacity: reduction of formulation costs
Applications :- Sausages, Bread
Foaming and whipping ability
Foaming and whipping ability: stable film
Applications :- Dietary products, desserts (muslins, whipped cream toppings, etc.)
Emulsifying capacity
Emulsifying capacity: proteins stabilize fat emulsions
Applications :- Sausages, soups, ice cream
Gelling/viscosity
Gelling/viscosity
Applications :- Confectionery, soups and sauces
Browning
Browning: proteins react with lactose and other sugars and contribute to the color of the products when heated (Maillard Reaction).
Applications :- Baked goods