Emulsion systems: low-fat spreads, soups, salad dressings
MPCs offer food and beverage formulators a unique opportunity to develop lower fat emulsion systems especially where creaminess and opacity is desired without the need of starches and gums, such as low fat spreads, soups, and salad dressing (Dybowska 2001). MPCs provides viscosity, emulsification, water-binding, gelling, foaming/whipping, and heat stability, together with a pleasant dairy flavor. In addition, food formulators can formulate products to meet the needs of high-protein products (Mintel 2013).
Emulsion systems: low-fat spreads, soups, salad dressingsMPCs offer food and beverage formulators a unique opportunity to develop lower fat emulsion systems especially where creaminess and opacity is desired without the need of starches and gums, such as low fat spreads, soups, and salad dressing (Dybowska 2001). MPCs provides viscosity, emulsification, water-binding, gelling, foaming/whipping, and heat stability, together with a pleasant dairy flavor. In addition, food formulators can formulate products to meet the needs of high-protein products (Mintel 2013).
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