The NATURAL WHEY to Improve Your Formulation
- Reduces cost (replaces higher cost
ingredients)
- Binds water with or without heat
- Decreases syneresis & purge
- Increases creaminess, improves texture
- Reduces fat and increases protein
- Improves shelf life and yield
- Replaces stabilizers and emulsifiers
- Heat, acid and freeze/thaw stable
- Clean, mild flavor with no off taste
- EU Compliant
By applying an innovative processing technology, Grande food scientists have enhanced the natural advantages of whey and created a line of functional whey proteins with a variety of unique functional properties.
In labeling, Grande Bravo is simply:
- 100% pure and natural
- Label as Whey Protein Concentrate. Contains Milk
- Certified USPH Grade A and KOSHER
- EU and USDA Compliant
GRANDE BRAVO whey proteins offer food formulators impressive viscosity and gelation properties with various profiles that will benefit a wide variety of applications:
- Sauces & Fillings
- Spreads & Dips
- Low-Fat Foods
- Processed Meats
- Salad Dressings
- Coatings / Seasonings
- Bakery & Confectionery
- Cheese Sauces
- Ice Cream & Desserts
FUNCTIONAL PROPERTIES
Grande Bravo® whey proteins offer a broad spectrum of flavor, viscosity and gelation properties functional in cold- or heat-activated systems. Used individually, or in combination, the functionality of Grande Bravo whey proteins can be “customized” to develop the right solution for your application.
Relative Functional Characteristics
| BRAVO 200* |
Low |
High |
4.9 |
Slightly
Tart |
Smooth,
Gel-like |
| BRAVO 250* |
Low |
High |
6.3 |
Mild,
Sweet |
Smooth,
Gel-like |
| BRAVO 300 |
High |
High |
6.3 |
Mild,
Milky |
Heavy,
Creamy |
| BRAVO 500 |
High |
High |
4.9 |
Slightly
Tart |
Heavy,
Creamy |
| BRAVO 550 |
High |
High |
6.3 |
Mild,
Sweet |
Heavy,
Creamy |
| BRAVO 510 |
Medium |
Medium |
4.9 |
Slightly
Tart |
Slick,
Slippery |
| BRAVO 600 |
High |
High |
6.3 |
Mild,
Milky |
Heavy,
Tacky |
* Heating required to activate functionality.