Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein interacts with whey proteins better than casein micelles, which in turn provides a stronger network in a yogurt white mass, resulting in significantly higher gel strength.
Post Fermentation shear is critical to obtain a low-viscosity in a drinking yogurt. To maintain this low-viscosity, it is important to control interactions between casein micelles over the shelf-life of the drinking yogurt. The only way viscosity builds over the shelf-life of a drinking yogurt is wh… Learn More
Calcium phosphate in yogurt promotes the reforming of a casein gel after being sheared post fermentation, leading to higher viscosity. Lowering the amount of available calcium phosphate will inhibit the increase in viscosity. Our IdaPlus 1085 has been specially designed with less calcium phosphate a… Learn More
Drinking yogurts achieve their initial low viscosity after the gel has set and the yogurt is subjected to a shear process, which breaks the interactions between the casein micelles. With standard MPCs/MPIs, over time, calcium phosphate found in the casein micelles will reform links that were broken … Learn More
When adding protein to yogurt, the faster and more efficient the dispersion and hydration of the protein, the better the texture and appearance. Our functional IdaPlus 1085 protein offers significantly faster dispersion and hydration, including in colder temperatures, compared to standard MPCs. By u… Learn More
One of the most difficult challenges manufacturers of drinking yogurts face is maintaining low viscosity over shelf life because when standard MPCs/MPIs are used, the resetting of yogurt white mass (casein gel) occurs due to the reforming of casein to casein bonds. This resetting normally occurs in … Learn More
There are several benefits that come from using IdaPlus 1085 in yogurt manufacturing. With better solubility that leads to a more efficient dispersion and hydration, lower buffering capacity, improved water holding capacity and stronger gel strength, a yogurt manufacturer can experience the followin… Learn More
Formulators frequently struggle with producing higher protein yogurts without a gritty or grainy mouthfeel and chalkiness. Our IdaPlus 1085 milk protein solves this dilemma with reduced calcium phosphate content, which opens up the structure of casein micelles, allowing for quicker dispersion and hy… Learn More
Our new IdaPlus 1085 is a functional protein that works extremely well in Greek-style and traditional yogurt applications where stronger gel set and less syneresis is desired. Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein int… Learn More
WPC is much less heat stable than MPC. When WPC is heated under ultra-high temperatures or retort conditions, the native whey unfolds and aggregates, causing gelling. Whey proteins also denature and lose solubility when exposed to ultra-high temperatures. As a result, WPCs cannot be used in large am… Learn More
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