|SWP||WPC 34||WPC 80||WPI||SMP||MPC 56||MPC 70||MPC 80||WPP||LACTOSE|
|Protein %||11,0 - 14,5||34,0 - 36,0||80,0 - 82,0||90,0 - 92,0||34,0 - 37,0||min 55,5||min 69,5||min 79,5||2,0 - 7,0||0,1|
|Lactose %||63,0 - 75,0||48,0 - 52,0||4,0 - 8,0||0,5 - 1,0||49,5 - 55,0||max 36,0||max 20,0||max 9,0||76,0 - 88,0||min 99,0|
|Fat %||1,0 - 1,5||3,0 - 4,5||4,0 - 8,0||0,5 - 1,0||0,6 - 1,25||max 1,5||max 2,5||max 2,5||max 1,5||0|
|Ash %||8,2 - 8,8||6,5 - 8,0||3,0 - 4,0||2,0 - 3,0||8,2 -8,6||max 10,0||max 10,0||max 8,0||8,0 - 14,0||0,1 - 0,3|
|Moisture %||3,5 - 5,0||3,0 - 4,5||3,5 - 4,5||4,0 - 6,0||3,0 - 5,0||max 5,0||max 6,0||max 6,0||3,0 - 5,0||4,5 - 5,5|
|pH||5,7 - 6,0||6,0 - 6,7||6,0 - 6,7||6,0 - 6,7||6,5 - 6,8||7,0 - 7,2||7,0 - 7,2||6,6 - 6,8||5,5 - 6,6||4,5 - 7,0|
In industrial production of beverages, sweet whey powder is used for its property, which are: water binding, gel creating so called „juice effect”. It brings increased content of dry matter, gelation and visually significant liquid thickening. In beverage form it also brings an increase in energy value, as well as an ideal amino acid spectrum.
Sweet whey powder is used in production of pastry and baked products, where its lactose or milk sugar is an asset. It also brings visual colour improvement (fast lactose caramelization). Also can use it in the production of nougat. In the bakery, dried whey improves dough yeasting and after baking products have a better color and crispier surface. Bread remains fresh for a longer time.
In manufacture of wafers sweet whey powder prevents desiccation, substitutes more expensive dried milk and improves flavor and texture of pastry and filling.
Chocolate and candy bars partly substitutes more expensive dried milk, increases crispness, enhances flavor of fruit components.
Ice-cream application, sorbets and ice-creams with milk adding (classic or contain vegetable oils). Due to dried whey added during the production proces, they allow better whipping and thus better yield. Taking into consideration a significant price difference comparing to dried milk, dried whey usage bring better economic results in cost savings.
Dairies application. Due to its ability to bind water and decrease demand of salt during processing, it can be recommended to processed cheese producers. It should be mentioned that it also allow for substitution of some dry matter and thus has a positive economic effect. Sweet whey powder can be used in other dairy products eg. chesse and butter spreads etc.
In meat industry water binding property is very important too, especially in production of smoked meat and sausages, soups and ready meals in general. Sweet whey powder is also a suitable source of cheap protein and has become an ingredient in production of many smoked meat goods, eg. patés (improves whipping and flavour) and white sausages.
In production of feeding mixtures sweet whey powder is used because of its water binding property and better digestibility and due to better economic results. It should be done with respect to whey binding to very acidic additives. In milk feeding mixtures it can be present up to 10 %, in piglet prestarters from 6 % of mixture and in other mixtures 3-5 %.
Whey Permeate can easily replace other, more expensive filler ingredients, such as pure lactose, whey powder, and others. Whey Permeate is a cost-efficient dairy replacer for lactose, sweet whey powder, and/or demineralised whey powder in many food applications.
Whey Permeate vs. Lactose
Whey Permeate provides a strong, milky flavour compared to lac-tose. In a one-to-one sensorial taste comparison, Whey Permeate will appear sweeter due to the flavour enhancement effect of the minerals.
Whey Permeate vs. Sweet Whey Powder
In a one-to-one sensorial taste comparison, Sweet Whey Powder will appear less salty and acidic and sweeter than Whey Permeate Powder. There are only minor taste differences between Whey Permeate.
Chocolate and Confectionary
– Provides mild sweetness and a pleasant milky flavour
– Acts as a flavour enhancer due to mineral content
– Can be used at high concentration, providing more dairy bulking solid without excess sweetness.
Instant Soups and Sauces
– Adds volume to powder products and blends well with other ingredients, acting as an enhancer for other flavours and spices.
– Binds volatile flavour components, resulting in less flavour loss during processing and storage.
– Very efficient browning agent, providing colour and burnt sugar notes.
– Whey Permeate contributes to the maillard reaction and caramelisation during baking, resulting in enhanced browing of the crust and contributing to toasted brown and burnt sugar notes
– Provides a milky, sweet flavour to bread, cakes and cookies and acts as a flavour enhancer in custards, fillings and icing.
Seasoning and snacks
– Adds volume to seasoning mix, which raises consumer appeal through highly visible seasoning
– Enhances other dairy solids such as cheese or cream powder, yielding a milky flavour
– Blends well with other ingredients in the seasoning and results in good adherence of the blend to, e.g. chips
– Whey Permeate is a natural dairy ingredient, ensuring a clean label.
– Especially useful where higher non-protein and non-fat solids are desired to add volume to powder.
– Acts as a flavour enhancer to other added flavours, like chocolate and vanilla
Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein in milk or formed as a by-product of cheese making. Whey protein is considered a complete protein as it contains all 9 essential amino acids. It is low in lactose content.
Whey protein concentrate contains low levels of fat and low levels of carbohydrates. The percentage of protein in WPC depends on how concentrated it is. WPC contains min 79 percent protein.
Whey protein supplementation along with resistance exercise can help improve muscle protein synthesis and promote the growth of lean tissue mass.
From bars and beverages to bakery, snacks and cereals, whey products provide protein and energy to athletes and body builders, the health minded and aging population. Consumers across the globe are seeking high-protein snacks that satiate, and there is increased demand for products that meet the protein demands.
Instant Whey Protein Concentrate is produced via proprietary filtration process that concentrates native whey proteins in a highly purified form. The product is instantized via an in-line agglomeration procedure that creates a highly soluble nutritive ingredient.
– Sports Nutrition
– Dietetic Products
– Snack Foods
Milk Protein Concentrate (MPC) is produced by filtration methods (ultrafiltration and diafiltration) that capture essentially all the casein and whey proteins contained in the raw material stream of the finished product, This results in a casein-to-whey-protein ratio equivalent to that of the original milk (approximately 80:20) without combining separately produced casein (caseinate) and whey proteins.
In general, as the protein content of MPCs increases, the lactose levels decrease. For example, nonfat dry milk (NDM) contains about 34% to 36% protein and 52% lactose, while MPC 42 contains 42% protein and 46% lactose, and MPC 80 contains 80% protein and 5% to 6% lactose, respectively. MPC products are identified by a number that represents the protein content of the product.
|Product||Protein %||Fat %||Lactose %||Ash %||Moisture %|
|MPC 40||39.5 min||1.25 max||52.0 max||10.0 max||5.0 max|
|MPC 42||41.5 min||1.25 max||51.0 max||10.0 max||5.0 max|
|MPC 56||55.5 min||1.50 max||36.0 max||10.0 max||5.0 max|
|MPC 70||69.5 min||2.50 max||20.0 max||10.0 max||5.0 max|
|MPC 80||79.5 min*||2.50 max||9.0 max||8.0 max||6.0 max|
|MPC 85||84.5 min*||2.50 max||8.0 max||8.0 max||6.0 max|
MPCs are currently used for manufacturing products, including:
– Process cheese
– Cream cheese
– Ice cream
– Yogurt/fermented dairy and meal replacement beverages.
Application and formulation dictate the type of MPC used. Typically, lower-protein MPCs are used as ingredients in cheese applications, while higher-protein MPCs are used in beverage and bar applications. They are used as an ingredient in applications that rely on nonfat dry milk/skim milk powder but require a higher level of protein where casein and caseinate are used traditionally.
Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available.
Skim milk powder (SMP) must contain no less than 95 percent milk solids and must not exceed 4 percent moisture or 1.5 percent of fat, unless otherwise indicated. In the case of instantized SMP, Vitamins A and D are added. Regular and instantized SMP may also contain an anti-foaming agent.
There are three main classifications:
LOW-HEAT: Fluid milk fortification, cottage cheese, starter culture, flavored dairy drinks, ice cream;
MEDIUM-HEAT: Prepared mixes, ice cream, confectionery, meat products;
HIGH-HEAT: Bakery, meat products, ice cream, prepared mixes;
Dried milk is used widely as a food ingredient. For the past several years, the largest markets for skim milk powder (SMP) have been dairy, prepared dry mixes, confectionery and bakery. SMP can be reconstituted by adding water to obtain liquid milk, recombined by adding water and fat in such a quantity to achieve the desired fat content, or simply used as an ingredient. Its high nutritional quality combined with its versatile and multi-functional properties make it attractive for many applications such as the following:
Reconstituted Skim Milk Powder
– As a result of the long stable shelf life, the reduced storage space needed and nutritive value of SMP as compared to fluid milk, it is desirable in many regions with unfavourable climatic conditions and also in certain unusual conditions (e.g. war, earthquakes, epidemics etc.) In these situations, SMP can be reconstituted to provide a substitute for fluid milk.
– SMP is used in the food industry as a replacement for fluid milk.
Recombined Skim Milk Powder
– When recombined with water and fat, SMP can be used as a dairy component in place of fluid milk or cream in a number of applications where fluid milk and cream would ordinarily be used.
– Used in aerated confections such as malted milk and nougat centres. Addition of SMP stabilizes foam structure by preventing air bubbles from collapsing. Helps control sucrose crystallization (due to its lactose content), and binds water to produce the firm, chewy texture of confectionary centers. The firm structure and increased stability from SMP also allows the confectionery centers to withstand high temperatures and enrobing process conditions.
– In caramel confections, the SMP is key in the colour formation due to both the caramelization of the lactose present and the Maillard reaction of the lactose and amino acids (protein) in SMP.
– SMP is used to produce milk chocolate for its distinct flavour and smooth milky texture characteristics.
– Also used frequently in soft sweets and various confection coatings.
– Commonly used in many bakery products such as breads, cakes, doughnuts, rolls etc. to add nutritive value (flour lacks some essential amino acids and minerals), improve flavour, enhance browning (presence of lactose), and improve water binding capacity allowing the bakery product to remain fresh longer.
– In cakes, SMP has also been shown to stabilize the batter and improve tenderness.
– Found in cocoa mixes and other hot beverage mixes to impart a smooth creamy mouth feel and enhance the flavour.
– In dry mixes where whipping or foaming is required, SMP provides essential proteins to act as emulsifiers to stabilize and ensure proper whipping and foaming.
– SMP adds mouth feel, emulsification, colour, and flavour to dairy-based dry mixes such as sauces, soups and salad dressings.
Ice Cream and Frozen Dairy Desserts
– Important source of non-fat milk solids in ice cream, sherbets, frozen yogurts and other dairy desserts. Standardization is commonly practiced in dairy products to adjust the protein-to-fat ratio.
– Proteins in SMP aid to stabilize the ice cream by forming a stable film around the air bubbles produced during manufacture.
– SMP improves the overall flavour and colour of meat products such as processed deli meats, sausages, smoked meats, etc.
– The water-binding capacity of SMP allows the meat products to retain moisture, giving them a plump appearance and leads to less shrinkage and leaking, improved slicing qualities and increased yield.
– The list of SMP applications is almost endless. New uses are continually discovered and research with SMP and other milk proteins is prevalent. Other applications include:
– Coffee whiteners and cream liqueurs (SMP emulsifies and provides smooth texture)
– Some cereal products
– Substitute for eggs in various products (SMP acts as the emulsifier)
– Battered and breaded products for flavour, adhesion and browning
– Frostings and puddings
– Animal feed for nutritive content
– Reconstituted as a medium for producing cultures and starters
Dehydrated 26% fat milk powder has all the advantages and benefits of the drinking whole fat milk. Its dried form enables longer conservation of the product (at least 6 additional months). This is the reason why industrials use it for so many purposes.
Bakery, Viennese pastry, Pastry, Chocolate
– Hydrophilic / hydrating agents from full cream milk proteins give a better texture and help maintain preservation quality of the finished products.
– Browning / colouring due to Maillard reaction, lactose and proteins react with other sugars during baking and give colour and aroma (caramel, brown malt) to the products.
– Soups, sauces, dressing: proteins act as an interface between oil and water in order to steady fat emulsion.
Desserts, ice-creams, fresh dairy produce, candy
– Mousses, cakes, meringues, marshmallows, ice creams: proteins act as an interface between air and water in order to create a steady film of bubbles.
– Custard, pudding, firm yoghurts, confectionery: lactose and proteins have hydrophilic properties that have an influence on viscosity.
– Whitening effect / dispersible abilities: milk powder helps steady coffee colouring as a whitening agent that work even at the low pH and high temperature that coffee colouring has to support.
Fat-filled dairy powder is obtained by blending vegetable fat with high quality skimmed milk powder. It is used to replace whole milk powder in many different dairy applications, especially as an economical solution.
Fat filled powder applications
– Ice cream
– Processed cheeses
– Evaporated & sweetened Condensed Milk
– Fruit and flavored Beverages
Buttermilk is a coproduct of butter making. It is the liquid resulting from butter manufacturing, and is mainly composed of water, lactose, proteins and minerals. It is a whitish liquid extracted from the churn or continuous buttermaking machines during phase inversion. Buttermilk composition is closed to skimmed milk composition.
Buttermilk may be dried to obtain buttermilk powder. This ingredient is particularly liked for its emulsifier properties and its peculiar taste. Buttermilk powder has many uses in dietetics, industrial pastry and feed.
– Rich , creamy taste
– Emulsifying properties
– High in phospholipids to improve heat stability
-Uniform fat content
Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products.
Typical Composition for
Whole Milk Powder
36.0 – 38.5%
26.0 – 28.5%
24.5 – 27.0%
5.5 – 6.5%
2.0 – 4.5%
For further processors, the major components of milk, i.e. milkfat, proteins and the milk sugar, lactose, are probably of greatest importance since most of the functional properties reside with theses constituents. However, this is not to say that other components, such as calcium and phosphate, are not functionally important. Thus, several desirable properties are achieved by adding whole milk powder to food formulations.
Mode of Action
Water binding/ Hydration
The water retention capacity of whole milk proteins produces better texture in baked products and helps to maintain their keeping qualities. For rich doughs and cakes mixes, WMP may be creamed in with the sugar and shortening. Lactose also possesses humectant functional properties.
Lactose and proteins in WMP react with other sugars during baking or cooking. This is called the Maillard reaction and it gives a desirable browning coloration and caramel flavoring to all kinds of confectionery and desserts.
Whole milk proteins act at the oil/water interfaces to form and stabilize fat emulsions. This property is particularly beneficial in salads dressings, dairy beverages, soups, sauces and baked products.
Whole milk proteins act at the air/water interfaces to form a stable film surrounding air bubbles. This property is particularly desirable for all sorts of desserts like mousses, cakes, meringues, marshmallows and ice creams.
Whole milk proteins and lactose show high-water retention capacity which affects viscosity through thickening and gelling. This property contributes to the creation of a wide variety of desserts like custards, puddings, confectionery and set-type yogurts.
In coffee whitener applications, WMP contributes adequate whitening ability and stability to the relatively low pH and high temperature conditions to which coffee whiteners are subjected.
Multistage spray dryer allows us convert glucose syrup into dry glucose. Dried glucose syrups are carbohydrate powder produced from wheat or corn starch using process of dehydration, spraying syrup inside of the dryer.
Most important characteristics
– Slightly hygroscopic powder
– Quickly dissolve in water or in any other solution
– Bakery products
– Frozen foods
– Ice cream,
– Whipped creamer
– Meat products
– Cereal bars,
– Food for athletes
White or creamy powder with excellent blending properties and stability. Could be palm, coconut or palm kernel oil-based.
– Milk tea
– Cocao drinks
– Cereals and Oatmeal
– Soup and Seasoning
Butter is a dairy produce obtained by physical techniques such as an emulsion of water in dairy fat. All its ingredients are dairy-based. Butter is 100% natural, it contains 82% fat and 16% water for standard butter. The remaining 2% include proteins, vitamins, carbohydrates and minerals. Butter contains neither artificial aroma. Butter with specific technological properties are suitable for meeting the requirements of the food industry.
- Powder products, are packed in 20kg or 25kg bags with multi-layer paper cover with blue polyethylene insert or 1000kg Big Bags. Smaller formats available as an individual order.
- Oil can be packed in to 1L, 2L and 5L bottles or Bulk.
- Butter packed in to 25kg blocks or retail packaging.
- For all our products PRIVATE LABEL available as an individual order.