WHEY POWDER - LACTALIS

• In ice cream and other frozen desserts:
  • Contributes to the making of a quality ice cream by imparting texture and melt characteristics and by building a stable air cell structure through water binding, emulsification and foaming.
• In bakery products:
  • Contributes to the manufacture of quality baking products through water binding (tenderness and shelf stability), emulsification (structure and texture), whipping and foaming (structure), and the colour and gloss development of the crust.
  • The whey proteins aid to sustain the keeping qualities of a product by keeping it "fresher" longer.
• In beverages:
  • Contributes to the body and mouthfeel of the beverage by providing emulsification and viscosity while adding a characteristic sweet dairy / milky flavor.
• In confections:
  • The lactose and whey proteins contribute to the structure and body of confections through emulsification and whipping and foaming properties, while contributing sweet dairy / milky notes with the development of caramelized notes in some cooked confections.
• In sauces and salad dressings:
  • Contributes to emulsification (aids to disperse any fats and stabilize the emulsion), water binding (builds body and texture), bulking agent (increases solids level), viscosity (builds body and texture), visual appeal (adds opacity) and adds sweet neutral dairy notes.
• Excellent bulking agent (economical) and milk solids / powder replacer.
• Enhances or brings out flavours in seasonings and snack foods.
• Good nutritional value as a source of proteins (whey), carbohydrates, and select minerals.

Texture: Free flowing powder; free of lumps that do not break under light pressures.

Available in a poly-lined, multi-wall kraft paper bag with 25 kg net, or a poly-lined IBC with 800 kg, 1000 kg, or 1200 kg net.

• In ice cream and other frozen desserts:
  • Contributes to the making of a quality ice cream by imparting texture and melt characteristics and by building a stable air cell structure through water binding, emulsification and foaming.
• In bakery products:
  • Contributes to the manufacture of quality baking products through water binding (tenderness and shelf stability), emulsification (structure and texture), whipping and foaming (structure), and the color and gloss development of the crust.
  • The whey proteins aid to sustain the keeping qualities of a product by keeping it "fresher" longer.
• In beverages:
  • Contributes to the body and mouthfeel of the beverage by providing emulsification and viscosity while adding a characteristic sweet dairy / milky flavor.
• In confections:
  • The lactose and whey proteins contribute to the structure and body of confections through emulsification and whipping and foaming properties, while contributing sweet dairy / milky notes with the development of caramelized notes in some cooked confections.
• In sauces and salad dressings:
  • Contributes to emulsification (aids to disperse any fats and stabilize the emulsion), water binding (builds body and texture), bulking agent (increases solids level), viscosity (builds body and texture), visual appeal (adds opacity) and adds sweet neutral dairy notes.
• Excellent bulking agent (economical) and milk solids / powder replacer.
• Enhances or brings out flavors in seasonings and snack foods.
• Good nutritional value as a source of proteins (whey), carbohydrates, and select minerals.