NaProLup ingredients in food emulsions.

In a great variety of food emulsions NaProLup protein concentrates act as an emulsifier, stabilizer, viscosity controller, creaminess promoter etc.

Beneficial impacts have been achieved for

• mayonnaise type emulsions
  (egg yolk replacement, improved consistency, cost reduction)
• dressings and dips (mouthfeel improvement, no E-code starches on the label)
• sandwich spreads with spices, vegetable or fruit particles
  (matrix binding and colour improvement)
• emulsified soups (creaminess improvement, heat treatment and freeze-thaw stability)
• sauces for ready-to-eat meals
  (controlled viscosity/stable against microwaving and IR warm keeping)
• instant sauces (dispersibility, fat stability, flavour retention enhancement)

NaProLup protein concentrates can be directly used in neutral and acidic formulations and are ready-dispersible in cold or warm premixes. Emulsification capacity is generally high and even a bit higher in acidic and in salty food emulsions.