Prevent Powdered Agent Clumping, Caking and Fish Eyes in Food
The use of most traditional ingredients not only results in volatile pricing; it also can lead to many challenges. Eggs, milk, cream, cheese and other dairy products have limited shelf lives, need refrigeration and require strict compliance with regulations.
Attempts to overcome these challenges with artificial gums, starches and powdered agents or ingredients can result in strange flavor profiles and textures, and further contradicts consumer trends for more natural, cleaner labels. More notably, they oppose consumer demands for low-fat, low-calorie products and often result in the following formulation fails:
- Viscosity breakdown
- Clumping, caking and fish eyes
What’s a food manufacturer to do? Access our free eBook, How to Avoid Common Food Formulation Fails, and learn the science behind why these issues occur and, more importantly, how to fix them for good using proper techniques and by replacing or reducing traditional ingredients with Grande Bravo® functional whey protein powder.
Get your copy today by filling out the form! Then, contact us to learn more.