Whey Protein Concentrate Gelling
WPC Gelling is ideal for use with NZMP™ MPCs to enrich yoghurt textures. With excellent gel strength, WPC Gelling enhances water-binding capacity for extra smoothness.
Features:
- Heat stable
- Excellent emulsification capability
- Soluble over wide pH range
- Good viscosity control
- Good nutritional value
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
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