Products

LEF 100 is a skimmed milk powder whose microbiological characteristics help to ensure an excellent stability of the culture mediums and a controlled growth of the ferments.

Fat food preparations in a spray dried powder; these dairy ingredients are obtained through the dehydration of a skimmed milk and emulsified palm oil preparation. After drying, lecithin is added to provide more features to the powder: lecithin increases the wettability and solubility of the powder while stabilizing the dispersion after reconstitution. The products from the instant LAIT PA range are therefore particularly suitable for powdered instant drinks, sauces and powdered soups.

Armor Proteines 40% demineralized whey powder is produced from sweet whey then subject to cooling, filtration and pasteurization process. It is an ingredient of high quality food products and may be a milk substitute or filler or firming agent. Its taste is more neutral than regular whey, therefore its application range is wider.

To obtain whole milk powder, liquid fresh milk is pasteurized and homogenized before removing the water through an evaporation and a spray drying process. The whole milk powder provides all the benefits of the whole milk, in a dry form that allows a longer conservation and use more adapted to industry. This is also why whole milk powder is used in a large number of food products.

Food preparations re-fatted with vegetable fat, these dairy ingredients are obtained through the dehydration of a skimmed milk and emulsified coconut oil preparation. Appropriate processing gives the product good wettability and solubility. In order to meet our client needs, the products from the LAIT CP range have different fat and protein contents. They partially or totally replace the whole milk powder in the food industry and allow to optimize the functional and organoleptic qualities of the finished products while significantly reducing their cost.

Lactose is produced from skimmed pasteurized and concentrated whey by evaporation. Then it is transferred into crystallization tanks, where the supersaturation results in a crystallization in α-lactose monohydrate. The suspension is then decanted and washed to purify the lactose. The lactose content increase from 80% to 99%. The lactose is dried, ground and sieved to obtain suitable particle size before packaging. Food lactose crystallizes better as dextrose or sucrose. Mixed with these sugars, it can change their crystallization properties. This is why it is used in the manufacture of confectionery and chocolate products. Lactose is also a slightly soluble sugar with low sweetening ability that promotes caramelization. This is why it is used in the baking industry and to provide uniform color to chips and fried potatoes.

Whey permeate is a powder resulting from whey ultrafiltration, concentrated and then dried by atomization. The whey permeate is low in protein but high in lactose and minerals. It is used in many food applications as a bulking agent.

Food preparations containing between 26% and 55% vegetable fat (coconut oil), Lactarmor™ G CP are particularly suitable for white sauces, pastry creams, dairy drinks, as well as biscuit and specialty bread-making products.

Caseinates made from the curd produced by the acid coagulation of skimmed milk. The proteins contained in the curd are made soluble and functional by neutralization. An alkali containing potassium is used for this before spray drying. The potassium intake by potassium caseinates makes it a particularly interesting ingredient for its nutritional properties. Potassium is an essential mineral for ensuring the proper functioning of cells by maintaining the ionic balance between the interior and exterior of cells. Potassium is involved in the synthesis of proteins and carbohydrates. It ensures the good transmission and diffusion of the nerve impulses. Potassium caseinates are therefore used in clinical nutrition and infant nutrition. They also have a great interest in sports nutrition. Indeed, potassium makes it possible to limit the appearance of cramps and other muscular pains related to the effort.

Fresh milk is skimmed, pasteurized and then concentrated by evaporation in vacuum. We then have concentrated milk that is dried by atomization, a drying method that transforms the liquid milk into powder. Also referred as a dry “spray”. Once the milk is concentrated it is sprayed into fine droplets from the top of a drying tower, where a stream of air heated to 150°C instantly evaporates the water remaining in the concentrated milk. The obtained powder is then driven to a cyclone that separates the air from the powder before it is packaged in sacks or large bags. Depending on the pasteurization temperature, we will obtain low heat, medium heat, or high heat powders. Lecithin may also be added at the end of the drying process of the skimmed milk powder to obtain an instant spray dried skimmed milk powder. Lecithin is a lipid from the phosphoglycerides family. It is used for its emulsifying properties and allows the milk powder to rehydrate quickly.

Fresh whole milk is skimmed and pasteurized before undergoing an acidification at pH 4.6 (isoelectric point of casein). Then the caseins aggregate to form an acid coagulum of casein, commonly called curd. It is separated by a centrifugation of the whey and then washed to obtain a casein containing less than 1% fat, less than 1% minerals and about 0.1% lactose. This curd, insoluble in water, is then ground and dried in dryer. Then the acid casein is obtained.

The rennet casein is a phosphorus-protein complex (micelles) resulting from the milk coagulation by the action of enzymes (chymosin and pepsin) contained in the calf’s abomasum. The micellar structure and the presence of calcium give the rennet casein its texturizing properties. It is mainly used in the manufacture of processed cheese and similar cheeses to which it gives a filata characteristic and good melting properties.

Caseinates made from the curd produced by the acid coagulation of skimmed milk. The proteins contained in the curd are made soluble and functional by neutralization. An alkali containing calcium is used for this before spray drying. The supply of calcium by calcium caseinates makes it a particularly interesting ingredient for its nutritional properties. Calcium is indeed the most important mineral in the body. It participates in the proper metabolism of cells and is involved in renal functions, blood coagulation as well as in the activation of certain enzymes. Calcium is also essential for growth and bone health. Calcium caseinates are used in infant nutrition, clinical nutrition, sports nutrition and dietetics

Spray dried sodium caseinate with a high viscosity. Caseinates are naturally viscous. However, Armor Proteines has developed an innovative method for improving the viscosity of its sodium caseinate. Kapa™ 2000 has excellent emulsifying, thickening and stabilizing properties. Kapa™ 2000 is used just as well for dusting as it is for hot or cold pre-emulsion. The high emulsifying capacities and water retention of Kapa™ 2000 give firm, stable and economical butcher emulsions.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with sodium prior to proceeding to spray drying. The sodium caseinates have high emulsifying and viscosing properties. That’s why they are used in sausages, ready meals, dairy products and coffee creamers.

Fat food preparations in a spray dried powder, these dairy ingredients are obtained through the dehydration of a skimmed milk and emulsified coconut oil preparation. After drying, lecithin is added to provide more features to the powder: lecithin increases the wettability and solubility of the powder while stabilizing the dispersion after the powder reconstitution. The products from the instant LAIT CP range are therefore particularly suitable for powdered instant drinks, sauces and powdered soups.

Armor Proteines Fermented milk powders are made from skim milk (or skim milk with addiction of liquid whey ) acidified by yogurt bacterias: Lactobacillus bulgaricus and Streptococcus thermophilus submitted to spray drying as a liquid youghurt. We offer an extensive range of products with various protein (between 23 % and 34 %) and pH level (between 4.2 and 5,4). Based on organoleptic parameters products can be divided into sour, medium and mild type.

Delactosed whey containing 26% protein.

Lactose is a carbohydrate and more specifically a disaccharide composed of a galactose and a glucose molecule joined together by an osidic bond. From a nutritional point of view this is an interesting dairy ingredient. Breast milk contains 50% more lactose than cow’s milk. It is therefore an essential molecule in the formulation of infant milk. It is an essential carbohydrate for the preparation of all products intended to replace breast milk.A refined lactose is used in infant nutrition. This is where lactose crystals have undergone an additional refining step during the manufacturing process. The purity of refined lactose is higher (99.4%) than edible lactose (99.0%). The refined lactose powder is whiter than the edible lactose powder.

These dairy ingredients, food preparations re-fatted with vegetable fat, are obtained through the dehydration of a skimmed milk and emulsified vegetable oil preparation. Appropriate processing gives the products good wettability and solubility. To meet our client needs, the products from the LAIT PA range have different fat and protein contents. They partially or totally replace the whole milk powder in the food industry and allow to optimize the functional and organoleptic qualities of the finished products while significantly reducing their cost.

Cream powder is an excellent source of milk fat of various concentration degrees. Fat level is min. 42 % and protein level is min. 20 %. Perfectly substitutes liquid cream. It is often used in production of products requiring higher milk fat content.

Whole milk powder obtained by Hatmaker drying. The whole fresh milk is pasteurized and then concentrated by an evaporation under vacuum. Then it is dried on two hot rolls rotating in opposite directions. The milk runs off at their surface to form a film which dries very quickly, forming a crust to be removed by a scraper and crushed to obtain a powder. This very rapid drying of the milk leads to physical and chemical changes: lactose reacts with the proteins according to the Maillard reaction that causes the browning of the powder and the development of the caramelized flavor. The CHOC’ARMOR™ 26 powder is therefore used for the manufacture of couverture chocolates and blocks.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This neutralization is a dry process achieved by an extrusion-cooking, in an extruder. The dry extract of the final product is close to 94%. Before being packaged, the extruded sodium caseinates are ground to have an adequate size. Extruded sodium caseinates have high emulsifying and viscosing properties. They are mainly used in delicatessen and coffee creamer.

Spray dried sodium caseinate with a medium viscosity. Caseinates are naturally viscous. However, Armor Proteines has developed an innovative method for improving the viscosity of its spray dried sodium caseinate. Kapa™ 1000 has excellent emulsifying and binding properties. It provides fine and stable emulsions that stand up perfectly to heat treatments. Kapa™ 1000 is used in products that are low in water and fat, as well as in fat emulsified sauces. Some products intended for freezing or experiencing severe heat treatments require a perfect fat emulsion and a firm gel stabilization during cooking, all of which Kapa™ 1000 makes possible.

Food preparations containing between 26% and 55% vegetable fat (palm oil), Lactarmor™ G CP are particularly suitable for white sauces, pastry creams, dairy drinks, as well as biscuit and specialty bread-making products. Lactarmor™ G PA are used in ice creams, pastry creams, flavored milk drinks, white sauces as well as in specialty bread-making.

A sweet whey powder demineralized at 90%. It is mainly used in infant nutrition for the serum protein fortification of which the concentration is higher in breast milk than in cow’s milk.

Dairy preparations containing milk fat, Lactarmor™ G BUTY are particularly suitable for white sauces, pastry creams, ice creams, for the pastry and bakery market, and chocolate factory products.

Milk preparation with whole milk powder obtained by roller drying using the Hatmaker process. This very fast drying of the milk leads to physical and chemical changes of the powder: the lactose reacts with the proteins according to the Maillard reaction, which causes the browning of the powder and the development of a milky, biscuit flavor. This powder, with its high free fat content, has aromatic notes of sweetened condensed milk and caramel. This is why it is particularly suitable for chocolate production.