DAIRY-LO® PC

1 of 2 products in this brand
This product is a natural dairy ingredient expertly designed as a fat replacer for reduced-fat and low-fat cheese, process cheese slices, and process cheese spread applications. This product boasts a range of benefits and functional attributes. It also finds use in reduced-fat and low-fat soups, sauces, bakery toppings, fillings, icings, and similar formulations. This product enables the restoration of essential qualities lost when fat is removed from food systems. It provides the opportunity to formulate and deliver reduced-fat and low-fat products that maintain the taste, texture, quality, appearance, and consistency of their full-fat counterparts.

Supplied By: Lactalis Canada

Product Code: F02631

Regional Availability: Canada

Labeling Claims: Halal, Kosher

Protein Content: 36.95 - 36.95 %

Certifications & Compliance: Halal, Kosher

    Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Whey Protein Concentrate
    Protein Type
    Protein Concentrate
    Supplied By
    Lactalis Canada
    Food Ingredients Functions
    Carbohydrate Source,
    Fat Replacer
    Country of Origin
    Canada
    Ingredients
    Whey Protein Concentrate
    Technologies
    Food Ingredients
    Product Families
    Food Ingredients — Nutrition & Fortification
    Proteins & Amino Acids
    Food Ingredients — Whole Foods, Extracts & Premixes
    Alternates & Replacements

    Features & Benefits

    Labeling Claims
    Fat-free,
    Halal,
    Kosher
    Food Ingredients Features
    Bulking,
    Creamy Texture,
    Emulsifying,
    Emulsion Stabiliser,
    Excellent Browning aid,
    Fat Reduction,
    Free Flowing,
    Good Gelling Properties,
    Improved Dispersion,
    Improved Mouthfeel,
    Improved Texture,
    Improved Water Binding,
    Improved viscosity,
    Low Fat,
    Melt & Yield Improvement,
    Rich in Minerals,
    Solubilizing
    Product Attributes
    • Excellent nutritional value
    • Good solubility and stability
    • Excellent emulsifying properties
    • Enhances the perception of fat
    • Improves appearance:
      • Improves and /or maintains opacity; decreases translucence
      • Imparts a creamy appearance
      • Imparts a glossier appearance
    • Binds water effectively; stabilizes food emulsions (full, reduced, and low fat)
    • Promotes a desirable mouthfeel and texture in full and low fat food systems
    • Promotes smoother, creamier textures
    • Imparts a creamy mouthfeel
    • Clean, dairy flavour; compliments flavours and flavour systems; improves flavour release
    • Effective milk solids replacer in natural cheeses, process cheeses, and bakery mixes

    Applications & Uses

    Markets
    Food & Nutrition
    Applications
    Food & Nutrition — Food
    Bakery,
    Confectionery,
    Convenience Foods,
    Dairy,
    Desserts & Fruit Preparations,
    Savory & Culinary
    Segments
    Food & Nutrition
    Applications
    Food & Nutrition — Bakery
    Fillings & Glazes,
    Sweet Baked Goods
    Food & Nutrition — Confectionery
    Food & Nutrition — Dairy & Dairy Alternatives
    Dairy
    Food & Nutrition — Savoury & Meat Alternatives
    Soups, Sauces & Dressings
    Food & Nutrition Applications
    Bread,
    Brownies,
    Cakes,
    Caramels,
    Cheese,
    Confectionery Coatings,
    Creams,
    Desserts,
    Filling Applications,
    Frozen Desserts,
    Ice Cream,
    Puddings,
    Salad Dressing,
    Sauces,
    Soups,
    Spreads,
    Toppings,
    Whipping Cream

    Properties

    Appearance
    Homogenous powder
    Flavor
    Clean,slightly sweet,moderately milk/dairy

    Regulatory & Compliance

    Certifications & Compliance
    GFSI Certified,
    Halal,
    Kosher

    Packaging & Availability

    Packaging Type
    Bag
    Regional Availability
    • Canada
    Packaging Information

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

    Storage & Handling

    Storage Conditions and Shelf Life
    • Excellent nutritional value
    • Good solubility and stability
    • Excellent emulsifying properties
    • Enhances the perception of fat
    • Improves appearance:
      • Improves and /or maintains opacity; decreases translucence
      • Imparts a creamy appearance
      • Imparts a glossier appearance
    • Binds water effectively; stabilizes food emulsions (full, reduced, and low fat)
    • Promotes a desirable mouthfeel and texture in full and low fat food systems
    • Promotes smoother, creamier textures
    • Imparts a creamy mouthfeel
    • Clean, dairy flavor; compliments flavors and flavor systems; improves flavor release
    • Effective milk solids replacer in natural cheeses, process cheeses, and bakery mixes