Cooked Ham
Supporting juiciness, texture and consistent yield
Cooked ham combines a characteristic meat texture with expectations for juiciness, sliceability and an appealing appearance. Achieving these qualities consistently requires careful control of formulation and processing conditions. Water binding and protein functionality are particularly important in cooked ham production, influencing yield, texture, moisture retention and product stability. Ingredients must integrate effectively into the process while supporting a homogeneous and reproducible finished product.
Functional dairy proteins and compounds can support water management, texture and processing performance in cooked ham formulations, helping manufacturers achieve consistent quality across industrial production.
Discover our solutions for cooked ham
Whey Protein Concentrate
High-quality protein combined with outstanding functionality
Our Globulal® whey protein concentrate supports protein enrichment, structure formation, water binding, and thickening, with different grades tailored to specific applications.
Caseinate
Highly functional milk proteins for versatile food applications
Our Emulac® caseinates combine excellent emulsifying properties and solubility with heat stability and texture improvement. Sodium and calcium caseinates provide manufacturers with flexible solutions for a wide range of formulations.
Protein-Enriched Whey Powder
Functional whey ingredients for versatile food formulations
Our protein-enriched whey powders combine nutritional value with functional properties such as water binding and processing performance, supporting a wide range of food formulations.
