Whey Protein Concentrate
Functional whey protein concentrates for dairy, bakery, savoury and nutritional applications
Globulal®
Our whey protein concentrates, called Globulal®, combining high nutritional value with functional properties for a broad range of food applications. Produced from fresh skimmed milk by ultrafiltration followed by spray drying, Globulal® provides a versatile protein ingredient for formulations requiring protein enrichment as well as targeted functionality.
In addition to its high-quality protein profile, Globulal® is free from glycomacropeptide. Depending on the product variant, Globulal® whey protein concentrates support water binding, viscosity, structure formation and gelling. These properties can help improve texture and stability in products ranging from dairy and desserts to sauces, bakery products and nutritional applications.
Functional whey protein solutions for specific application needs
Whey protein concentrates can provide more than nutritional protein enrichment. Depending on protein composition and functional properties, they can contribute to texture, water binding, viscosity and structure formation in different food systems. The Globulal® portfolio includes functional solutions designed to meet specific formulation requirements across dairy, bakery, savoury, meat and nutrition applications.
Our product variants differ in:
- Protein content
- Contribution to water binding
- Viscosity and thickening functionality
- Structure formation during heating
- Gelling properties
- pH Value
- Functionality in specific food systems
This enables you to select the Globulal® variant that best fits your formulation, processing conditions and desired end-product properties.
By combining nutritional protein enrichment with targeted functionality, Globulal® can help simplify formulation development while supporting the texture, stability and processing requirements of the finished product.
Our whey protein concentrates combine nutritional value with functional properties for a broad range of food applications.
- High-value protein source
- Excellent amino acid profile
- Prepared from milk
- Free from glycomacropeptide
- Increased water-binding capacity
- Structure formation during heating
- Enhanced thickening properties
- Improved texture and consistency
- Support for serum binding and reduced syneresis in suitable applications
- Selected high-gelling versions available
- Protein enrichment for nutritional applications
- Functional egg replacement in bakery products
- Support for extended shelf life through improved water binding
- Dairy products
- Desserts and dessert creams
- Dressings & sauces
- Bakery products
- Egg replacement applications
- Meat products
- Savoury and convenience foods
- Nutrition products
One portfolio. Multiple solutions.
Globulal® for your application needs
The Globulal® portfolio combines high-quality whey protein with functional properties that can support texture, viscosity, water binding and structure formation in a wide range of food applications. Depending on the product variant, the compounds can be used for protein enrichment or to address specific technological requirements in dairy, bakery, savoury, meat and nutritional products.
MEGGLE supports you in selecting the appropriate Globulal® solution for your formulation and processing requirements – from yoghurt and desserts to sauces, bakery products and nutrition applications.
Find the right solution with us