How Whole Flavors Works.
Whole Flavors Liquid Concentrate is produced from dairy milk through a process that liberates free alkylphenols from their bound sulfate, phosphate, and glucuronide conjugates. Upon addition to food and beverages ranging from nutritionally approriate high protein beverages/bars to ice cream, cheese, chocoate and yogurt, our compounds have enabled manufacturers using fractionated dairy ingredients to recover the full organoleptic and structural performance of whole milk for over 25 years.
MECHANISM OF ACTION IN PROTEIN SYSTEMS
Free alkylphenols partition into the hydrophobic regions of protein networks — particularly the surface-exposed nonpolar amino acid patches on denatured whey proteins. This hydrophobic and hydrogen-bond interaction simultaneously masks astringency-generating protein surfaces, contributes authentic dairy flavor notes at low ppb concentrations, and builds a more cohesive protein-phenolic matrix that improves mouthfeel and texture. In protein bars, phenolic-protein interactions increase network elasticity and reduce the brittle, crumbly texture associated with high-WPC/WPI inclusion levels.
What Dairy Fractionation Removes, We Restore.
The fractionation technologies that gave us WPI 92, WPC, UF Milk Protein, and MPC also removed something that no protein specification sheet measures: the fat-soluble phenolic compounds that governed how dairy protein tasted, felt, and lasted in whole milk.
We identified what was lost. We built the natural milk concentrate that puts it back.
