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What is Synergistic Emulsion Stability with Procream about?

This study investigates the synergistic effect of combining Procream and partially hydrolyzed whey protein concentrate (WPC) on emulsion stability. It finds that hydrolysis improves emulsion properties and antioxidant activity, with the best oxidative stability observed in emulsions made with trypsin hydrolysate and Procream. The results suggest a successful method for enhancing the functionality of whey protein co-products for targeted applications in food technology.

Author

dakshahinigowda

Language

EN