One of the functional ingredient tools in the SPI Group tool box is a functional whey protein called Bravo, manufactured by Grande Custom Ingredients. Bravo has unique cold water binding properties that can improve texture and creaminess in a wide range of applications.
For example, we have helped customer use Bravo to:
• Improve the mouthfeel and creaminess of a cream soup
• Improve the creamy texture of the cheese sauce in a frozen entree
• Add viscosity and enhance lubricity of a ranch dressing
Because texture plays such an important role in consumer reaction to food products, achieving the right texture is critical when creating formulations for new products or lower fat or lower cost versions of well-known foods such as cheesecake or macaroni and cheese.
Bravo can be used to achieve desired texture in products ranging from baked goods and desserts to sauces and dressings to processed meats. In addition, Bravo can:
• Reduce fat and calories
• Reduce cost/replace ingredients without adversely affecting taste or texture
• Improve yield
Be sure to check out this video that highlights the functional properties of Bravo.