Search Results for: Water not containing flavour
email: about me from protein to benefit: protein application a successful product requires good taste, stability and shelf life. to achieve this, the functional properties of proteins (dairy, animal and plant), such as structure, texture, taste, stability, solubility, thermal stability, costs and flavour
challenges need to be overcome to get high enough levels of protein into the product, which at the same time also needs to have a satisfying sensory quality. furthermore, in recent years, interest in plant proteins has grown as they are sustainable and cost effective. however, the solubility and flavour...
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