LACTOPRIMA LAC MPP85

Identification & Functionality

Ingredient Name

Milk Permeate

Ingredient Origin

Dairy Origin

Food Ingredients Functions

Bulking Agent

Ingredients

Milk Permeate

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Carriers & Bulking Aids

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Functionality

• Very good solubility.
• Flowability.
• Slightly salty and pleasant milky flavor.
• Browning.
• Bulking agent.

Features & Benefits

Food Ingredients Features

Emulsifying,

Fat Reduction,

Flow Enhancement,

Improved Water Binding,

Low Fat,

Rich in Minerals,

Solubilizing

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Bakery,

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Other Food Applications,

Savory & Culinary

Food & Nutrition Applications

Bread,

Cakes,

Caramels,

Cookies,

Frozen Desserts,

Glazings,

Ice Cream,

Muffins,

Processed Meat Products,

Sauces,

Soups

Applications

Dairy

• Usage

  • Standardization of dairy products: SMP, WMP and other.
  • Ice-cream.
  • Frozen desserts dry blends.

• Benefits 

  • Protein rate standardization.
  • High Milk minerals.
  • High Lactose content.
  • Bulking agent.
  • High Cost-efficiency.
  • Very good solubility.
  • High Milk solids non fat.
  • High Milky taste and flavor.
  • Bulking agent.

Beverages

• Usage

  • Flavored, fruit beverages.

• Benefits 

  • High Taste.
  • Sugar and salt substitute.
  • High Minerals.

Confectionery 

• Usage

  • Glazing.
  • Caramels.

• Benefits 

  • High Taste.
  • High Lactose content.
  • Removal of sweetness.

Bakery

 

• Usage

  • Cakes.
  • Breads.
  • Cookies.
  • Muffins.
  • Blends.

• Benefits 

  • Browning.
  • Sugar reduction.
  • High Water binding.
  • High Flavor and color formation (caramelized flavor).

Meat and Fish

• Usage

  • Processed meat.

• Benefits 

  • High Emulsification.
  • High Water binding.
  • Good solubility.
  • Reduction of fats.

Others

• Usage

  • Soup.
  • Soup mixes.
  • Seasoning.

• Benefits 

  • High Taste and flavor.
  • High Water binding.
  • Salt reduction.
  • Good solubility.

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Fat Content	max 2	%	-
Protein Content (in dry matter)	max 4	%	-
Lactose	min 82.5	%	-
Moisture Content	max 4	%	-
Ash Content	max 7.5	%	-
pH Value	min 6	-	-

Packaging & Availability

Packaging Type

Super Sacks

Packaging

LACTOPRIMA LAC MPP85 is packaged in multiply paper bags with polyethylene liner inside (25 kg net). Also available in big bag with polyethylene liner (1000 kg net).