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, our compounds enable manufacturers using fractionated dairy ingredients to recover the full organoleptic and structural performance of whole milk.

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 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.