OptiSol 1005 allows manufacturers using high-heat processing to increase the protein content of their products by as much as 12%, Glanbia says. Chicago-based Glanbia Nutritionals has launched a new heat-stable whey protein concentrate called OptiSol 1005, which can increase the protein content of foods such as fruit purees, soups and yoghurts by up to 12%, without becoming thick and lumpy at high temperatures. The product is made from high-quality, cold-resistant whey, with no added sugar or preservatives.
Chicago-based Glanbia Nutritionals has launched a new heat-stable whey protein concentrate called OptiSol 1005, which can increase the protein content of foods such as fruit purees, soups and yoghurts by up to 12%, without becoming thick and lumpy at high temperatures. The product is made from high-quality, cold-resistant whey, with no added sugar or preservatives.