Table 1. Protein level can be increased with Valio Mineval™ in bread making
|Content of breads||Control bread||Bread with Mineval™|
|Energy (prot)/Total energy (%)||8||16|
Making better creams and other dairy applications
Valio Mineval™ functions as a natural thickening agent in our heat sensitive creams, advancing texture, preventing syneresis and keeping viscosity stable. It even tastes better than sodium caseinate and other additives.
“What works for creams is easily extended in a variety of ways to other dairy categories, including fermented products such as yoghurts and soured items like crème fraiche, as well as dairy drinks. For instant Valio Mineval™ functions natural emulsifier in yoghurts by stabilizing texture and reducing whey separation” tells Terhi Aaltonen.