One of the major advantages of adding whey ingredients is that they improve the performance of a food or beverage product, creating such desirable properties or reactions as:

Solubility—whey proteins are extremely soluble, making them excellent for beverage applications.

Water binding—traps water in meats, sausages, cakes and breads, helping to keep products moist.

Viscosity—adding whey thickens soups, gravies and salad dressings, controlling texture.

Gelation—forms and sets protein matrixes in meats, baked goods and cheeses.

Emulsification—using whey forms and stabilizes fat emulsions for sausages, salad dressings, soups, cakes and infant formulas.

Foaming—creates a stable film for chiffon cakes, desserts such as meringues and mousses, and whipped toppings.

Browning—the protein in whey reacts with lactose and other reducing sugars during baking or cooking to produce the desirable, eye-appealing browning in baked goods.