When used in baking, whey ingredients can emulsify, thicken, brown, and foam products. Whey powder also increases solubility, gelation, water binding and nutritional fortification. However, the effect depends on the type and level of whey protein concentrate (WPC), ranging from 11% to over 90% which is whey protein isolate (WPI).
✔ Whey has strong water-binding properties to fight off staleness, a welcome addition when using whole wheat flour. With gums, it also adds fiber without creating a gummy texture common in whole wheat products. ✔ They can be used in helping replace gluten levels, because its structure and gas-trapping properties mimic gluten. It also can help reduce fat and carbohydrates while increasing the nutritional benefits of the product.

Derived from red seaweed, this natural thickener is mainly used as a gelling agent in desserts, puddings, and pie fillings. It is white and semi-translucent in appearance and acts as an alternative to gelatin. Not only Agar Agar is a very strong gelling agent, but it also has no residual flavor or fragrance which makes it a perfect choice for making your favorite desserts, and jellies.

Agar Agar contains a good chunk of fiber, plus a range of micronutrients, including manganese, magnesium, folate and iron.