Neutral pH
Performs well in high heat, low acid environments.
Achieve
Cleaner Labels
Provides the ability to obtain a cleaner label as it does not require the use of additional stabilizers like milk proteins or caseins to achieve stability
Decreased Age Related
Gelation
Shown to provide a decrease in age related gelation
No Stabilizers Needed
Decreased Sedimentation
Consistent Viscosity
Cold Soluble
Shown to provide decreased sedimentation levels
Provides consistent viscosity levels over time
Acts as a superior stabilizer when used on its own or in combination with milk proteins/caseins
Cold soluble, not requiring heat to hydrate unlike most milk proteins