Products

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.

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.

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.

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.

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.

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.

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.

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.