Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Supplied By
- Ingredients
- Citric Acid, Lactic Acid, Milk Protein Concentrate, Skimmed Milk Powder
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
- Contains 50 g of protein per 100 g of powder
- Mild cultured dairy flavour
- Contributes less than 3% fat, enabling incorporation into low and fat-free formulations
- Enhances overall flavour in food application
- Available in powder:
- Allows for flexible production scheduling
- Consistent and easy to handle
- Shelf stable without refrigeration
- Provides the nutritional goodness of skim milk powder/solids
- Exhibits functional attributes similar to skim milk powder/solids due to protein content
- Binds water
- Emulsifies
- Contributes to foam formation and structure
- During the manufacture of this ingredient, a heat processing step is performed after fermentation processes resulting in no live yogurt cultures in the finished powder
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Homogenous powder
- Flavor
- Clean,pleasing,slightly dairy, “cultured” notes,lightly acidic
- Note
¹ - Not a significant source
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
Available in 20 kilogram net, poly-lined, multi-wall kraft paper bags.
Storage & Handling
- Storage Conditions and Shelf Life
- Contains 50 g of protein per 100 g of powder
- Mild cultured dairy flavor
- Contributes less than 3% fat, enabling incorporation into low and fat-free formulations
- Enhances overall flavor in food application
- Available in powder:
- Allows for flexible production scheduling
- Consistent and easy to handle
- Shelf stable without refrigeration
- Provides the nutritional goodness of skim milk powder/solids
- Exhibits functional attributes similar to skim milk powder/solids due to protein content
- Binds water
- Emulsifies
- Contributes to foam formation and structure
- During the manufacture of this ingredient, a heat processing step is performed after fermentation processes resulting in no live yogurt cultures in the finished powder