A Wide Range of Benefits


In ice cream ButterGel technology helps to reduce aging time, eliminate serum separation, control ice crystal formation and improve both full fat and lower fat ice cream to mimic premium ice cream mouthfeel. Some of these attributes also benefit the production of sour cream, cream cheese and numerous other foods.


Due to the interaction provided by the constituents within ButterGel, not only lipid interactions can be generated, but protein binding as well. Application profiling with protein sources, such as egg albumin has shown significant structural enhancement as well as functional stabilization for egg based systems. Dressing, sauces and other egg containing emulsions can be stabilized with significant reduction in egg usage and improved eating quality. Whole egg structures can also be developed with up to 50% reduction in egg content.


Better Pizzas

The technology produces superior pizza cheese. In short, the magic molecule takes over some of the fat holding job from the proteins in mozzarella cheese. By doing that it opens up the proteins for more effective hydration or wetting. Our molecule then delivers extra water to these thirsty proteins and allows them to cross-link more efficiently. This results in cheese products with increased stretch, lower cost, more control over saltiness, shortened processing time, extended shelf life, enhanced flavor, a greater degree of control over browning characteristics and, because we can influence the rate of hardening upon re-cooling, ButterGel can keep the toppings on take-out pizzas soft and juicy longer.


The molecular chemistry of ButterGel impacts many varieties of dairy systems, such as process, cheddar and Hispanic cheeses and while elasticity may not be as important in these products as in pizza cheese, certainly flavor enhancement is.

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