DAIRY-LO®

• Excellent nutritional/food value: a good source of protein, carbohydrates, and select minerals
• Improves the appearance of food system:
  • Contributes to a desirable opacity, gloss, sheen, and appearance of creaminess
  • Does not develop any undesirable colours, aids in colour development/browning for bakery products
• Capable of promoting increased volumes
• Improves product and eating quality
• Good to excellent solubility over a wide pH range
• Good to excellent emulsifying properties
• Under certain processing conditions promotes viscosity and thickening and/or gelation and cohesion
• Improves and promotes a desirable texture and mouthfeel (e.g. smoother and creamier)
• Imparts a desirable mouth coating and melt characteristics
• Stabilizes dispersions, low fat emulsions, and low fat foods
• Binds water effectively
• Imparts the perception of fat
• Provides a clean, milky/dairy flavour; complements flavours and flavour systems
• The initial design and functionality of this product focused on the development of a fat replacer, Dairy-Lo® is an excellent milk solids replacer and functional protein for numerous food applications

1 - These are qualitative parameters that will be graded as 1 on the CoA when having met these specification requirements.

Available in a 25 kilogram net, poly-lined, multi-wall kraft paper bags.