GRANDE® BRAVO 200
Grande® Bravo 200 has impressive viscosity and gelation properties and can be used to benefit a wide variety of applications, including both cold- and heat-processed systems. For a very wide range of applications, Grande Bravo Functional Whey Protein is the ideal solution. This line of natural products allows you to replace costly, higher-fat and/or artificial ingredients with natural whey protein while maintaining and, in many cases, enhancing the texture of the product and its flavor.
Properties
- Physical Form
- Powder
- Solid
Product families
- Bakery
- Confectionery
- Convenience Foods
- Dairy
- Desserts & Fruit Preparations
- Meat Poultry & Seafood
- Other Food Applications
- Savory & Culinary
Other characteristics
- Brand
- GRANDE
- End Uses
Desserts, Dips, Filling Applications, Food Coatings, Food Seasonings, Ice Cream, Processed Meat Products, Salad Dressing, Sauces, Soups, Spreads
- Features
Acidic pH Stable, Balanced Nutrition, Cost Effective, Enhanced Flavour, Excellent Mouthfeel, Good Gelling Properties, Improved Freeze/Thaw Stability, Improved Mouthfeel, Improved Texture, Improved Water Holding Capacity, Low Fat, Thermal Stability
- Ingredient Name
- Whey Protein
- Labeling Claims
- Kosher, Natural, Naturally Derived
- Kosher
- Natural
- Naturally Derived
- Ingredient Origin
- Natural Origin
- Flavor
- Slightly Tart
- Markets
- Food & Nutrition
- Benefits
- Soups & Sauces
- Spreads & Dips
- Cheese Sauces & Fillings
- Salad Dressings
- Low-fat Foods
- Processed Meats
- Coatings & Seasonings
- Bakery & Confectionery
- Solution
Grande Custom Ingredients Group proposed that the customer use a formula of 10% Grande Bravo 500 and water to replace 50% of the sour cream, 50% of the mayonnaise and 50% of the cream cheese used in the formulation for the dip. These reductions decreased the product's dairy ingredients cost but did not affect the rich, creamy mouthfeel or the product's flavor.
- Mouthfeel
- Smooth, Gel-Like
- Situation
A large food manufacturer approached Grande Custom Ingredients Group (GCIG) looking for help in formulating a new product it was planning to launch. Specifically, the company was seeking an ingredient solution that could reduce the cost of a spinach and artichoke dip it had in development.
- Ingredient
- Milk, Whey Protein Concentrate
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Key Product Attributes
Water-holding functionality and texture improvement; Clean, complementary dairy flavor; Easily hydrated dairy powder; Heat and acid stable; Freeze-thaw stable
- Food Ingredients Features
- Acidic pH Stable
- Balanced Nutrition
- Cost Effective
- Enhanced Flavour
- Excellent Mouthfeel
- Good Gelling Properties
- Improved Freeze/Thaw Stability
- Improved Mouthfeel
- Food Ingredients Functions
- Protein Source
Technical data
Table 1 of 1
3 rows| Characteristic | Value |
|---|---|
| Viscosity Upon Hydration | Low |
| pH Value | 4.9 |
| Viscosity Upon Heating | High |
