Sauce and Soup Applications
Emulsification - Pro Mix? improves processing and stability of sauces and soups by supplying specific proteins required for effective emulsification and stabilization of fats and oils under a variety of heat or acid conditions.
Viscosity - Pro Mix? provides flexibility in developing soups with desired mouth feel by selecting proteins and carbohydrates with the desired degree of gelation and water-binding properties during cold or hot processes.
Flavor/Aroma - Pro Mix improves flavor by providing a variety of base flavors that complement and enhance the spice and savory flavors of soups and sauces. Pro Mix? flavor profiles range from sweet to nutty and from fresh to cultured dairy.
Dispersibility - Pro Mix provides easily dispersible soup bases and mixes that allows rapid hydration in cold or hot liquids allowing ease of use for food processors or for end users.
Labeling - The Pro Mix concept allows wholesome dairy ingredients such as milk, buttermilk, and sour cream to remain a reassuring presence on food labels.