PROTELAC® 190

• Delivers:
  • Good emulsifying properties.
  • Water control, reducing syneresis and ice crystal development.
  • Binding and adhesion properties.
  • A clean dairy/milky flavor.
• Improves appearance of food system:
  • Imparts opacity and creaminess.
  • Lactose and whey protein content promotes desirable browning in baked foods.
• Product features in ice cream and other frozen desserts:
  • Reduces processing problems: Protelac® 190 reduces the viscosity build-up normally found when using regular whey proteins in ice cream.
  • Makes a quality ice cream with a rich creamy texture and flavor: Protelac® 190 is manufactured using ultra-filtered whey proteins which have been proven to impart superior water binding, texture and melting characteristics in ice cream.
  • Versatile: Functional benefits of Protelac® 190 are proven over a wide range of ice cream products including regular-hard, low-fat and soft-serve ice cream and frozen yogourt.
  • Storage stability: Protelac® 190 stabilizes air cells, helps control ice crystal development and provides heat shock resistance.
• Other recommended applications include granola & breakfast bars, pancake and waffle mixes, breakfast cereals, cold & hot beverages, fillings and gravies.

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

• To maintain optimum flavor and quality of product, transport and store in a cool (10 to 25°C), clean, dry (RH < 65%) environment.
• Product should not be exposed to direct sunlight, strong odors, or open air for extended periods of time.
• Frequent rotation of stock is recommended for freshness of flavor and product.