Products

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.

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.

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.

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.

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.