Food Ingredients Brokerage and Consultation


PTX Food Corp

A NATURAL WHEY TO ENHANCE FLAVOR

PTX FOOD CORP. manufactures a wide variety of natural ingredients, derived primarily from whey fermentations. The ingredients provide clean labeling for many different food products and a biotechnical approach that does not entail DNA alteration of the fermentation organisms.

PTX cultured whey has synergy with many savory ingredients. It is used in combination with autolyzed yeast, hydrolyzed vegetable protein, soy sauce, broth, natural savory and dairy flavors, and other savory flavor enhancers. In some instances, it provides cost savings through a slight reduction of expensive savory ingredients and flavors. It is also used to mask warmed over flavor in frozen foods. However, it does not prevent oxidation. For example, in frozen breakfast sausage, it enhances the meat and spice flavors, while masking undesirable flavors. Although, masking applications are not limited to meat products.

In addition to providing excellent flavor enhancement, PTX cultured whey is not autolyzed or hydrolyzed. Therefore, cultured whey does not have negative implications that may be associated with hydrolyzed flavor enhancers. Cultured whey also has significantly lower sodium content than AYE or HVP.

PTX cultured whey is used in the United States for spice blends, coatings, marinades, meat products, sauces, soups, frozen foods, salty snacks, dairy products, dips and dressings, and even reaction flavors.

The most popular product, used in savory applications, is Flavor Whey SW40. This product is whey fermented with food grade bacteria. The lactose is reduced via bacterial metabolism, resulting in amino acid production. The natural protein components, combined with amino acids and other elements in the whey, create unique flavor enhancing properties for a wide variety of food applications.

In addition to the natural flavor enhancers mentioned above, PTX produces other whey fermentations that yield bacterial bi-products of organic acids, rather than amino acids. These ingredients are used in food products, baked goods and reaction flavors to provide natural preservation and natural dairy flavor.

APPLICATIONS

  • soup
  • sauce & gravy
  • marinades
  • batters, breading and coatings
  • meat products
  • poultry products
  • fish and seafood products
  • snack foods
  • salad dressings
  • dips
  • condiments
  • cheese & dairy products
  • dry mixes
  • seasoning or spice blends
  • reduced sodium products

PTX FLAVOR ENHANCERS
PTX FLAVOR WHEY SW40 SERIES

  • NATURAL ALL PURPOSE FLAVOR ENHANCERS
  • NATURAL BEEF ENHANCERS
  • NATURAL CHEESE ENHANCERS
  • NATURAL CHICKEN ENHANCERS
  • NATURAL MUSHROOM ENHANCERS
  • NATURAL ROASTED MUSHROOM ENHANCERS
  • NATURAL ONION ENHANCERS
  • NATURAL RANCH DRESSING ENHANCERS
  • NATURAL RICE MIX ENHANCERS
  • NATURAL SALT ENHANCERS
  • NATURAL ROASTED TOMATO ENHANCERS
  • NATURAL AUTOLYZED YEAST REPLACERS
  • NATURAL HVP REPLACERS
  • NATURAL MSG REPLACERS
  • CUSTOM DESIGNED FLAVOR ENHANCERS
The ingredients above are natural and provide clean ingredient declarations. They are based on cultured whey, a natural fermentation of dairy whey.

  • CALIFORNIA SOURDOUGH FLAVOR for baked goods.
  • FLAVOR MASKING AGENTS for a variety of applications.
  • BETTER DRESSING - A liquid, natural ingredient with bland flavor and pH 2.5. Use to replace part of the vinegar to tone down vinegar flavor while maintaining pH of finished product.
  • HEAT STABLE BUTTER FLAVOR - A water-soluble powder.
  • SUGAR ENHANCERS
  • NATURAL CORN FLAVORS
  • NATURAL ROASTED PEPPER FLAVORS

NATURAL INGREDIENTS FOR REACTION FLAVORS

  • 35 CAP - Cultured whey, which contains natural propionic acid for cheese flavors.
  • CAB PARVE - Cultured dextrose, which contains natural butyric acid for cheese applications.
  • TW 2100 and CW 1300 - Cultured whey, which contains amino acids that are useful for meat reaction flavors.
  • FLAVOR WHEY SW40 - Cultured whey, which contains natural amino acids that are useful for savory and dairy reaction flavors.