Functional dairy ingredients

 
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Functional dairy Ingredients

With over 60 years of expertise, Bel Industries offers a wide range of functional dairy ingredients with remarkable properties: viscosity supply, gelification, resistance to heat treatments, emulsion stabilization, bring opacity, overrun, dairy taste. Bel Industries offers a range that meets the specific needs of each and adapts to various applications: ice cream, sorbet and frozen desserts, bread products, chocolate, dairy products, canned foods, ready meals, soups and sauces.

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Functional dairy proteins for thickening and stabilizing food matrixes such as sauces or soups. Some have gelling properties.
Functional milk proteins for opacifying food matrices such as sauces, creams or soups.
Food preparation combining a dairy base with functional proteins and a vegetal fat.
These products are used in partial or total substitution of 26% milk powder or whole liquid milk in various applications such as: creams, custards, sauces, desserts, dairy desserts and mousses.
Food preparation combining a dairy base with functional proteins without fat content. These products are used in partial or total substitution of the skimmed milk powder. They are suitable for various applications: ice cream, sorbets and frozen desserts, bakery products, chocolate, dairy products, preserves, ready meals, soups and sauces.

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