A protein system for food products containing a moisture source is providedcomprising a combination of intact proteins, casein, and partially hydrolyzeddairyprotein and partially hydrolyzed legume protein in a total amount effective toreducemixing time and/or shear requirements, and reduce firmness development duringprocessing and storage of the food products to increase shelf life. Thereduced firmnessis achieved without embittering the food product by using a protein blenddelivering aunique balance of partially hydrolyzed and intact proteins, and casein.Methods ofmaking the food products with the protein blends are also covered.
