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Innova Food Ingredients Lasemil

Dry powder obtained by evaporating dairy solids and vegetable fat treated with heat as a part of a process that has at least the same effects as pasteurization; this takes places while it is in a liquid form, before or during manufacturing. It's essentially dairy solids with butyric fat 26%.

Physical Form: Powder, Solid

Sugar Content: 47.0 - 47.0 %

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Origin
    Ingredients
    Vegetable Fat, Dairy Protein
    Technologies

    Applications & Uses

    Properties

    Physical Form
    Typical Properties
    ValueUnitsTest Method / Conditions
    Solubility Indexmax. 0.5
    Total Solids Contentmin. 95
    Density0. 45 - 0.65
    Acidity10 - 14
    Protein Content (Nx6,38)14 - 18
    Fat Content26 - 30
    Lactose Content44 - 50
    pH (10% solution at 20°C)6.4 - 6.8
    Ash Content6 - 8
    Particles admi.A - B
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Floramax. 50
    Yeast and Molds Countmax. 100
    Nutritional Information (per 100 gm)
    ValueUnitsTest Method / Conditions
    Calories Content504 (2107)
    Of which saturated18.9
    Sodium Content0.2
    Protein Content16
    Fat Content28
    Carbohydrates47
    Of which sugars47
    Calcium Content500

    Packaging & Availability

    Country Availability
    Regional Availability
    • Canada
    • Europe
    • North America
    • USA
    Packaging Information

    25 Kg multilayer bags with a polyethylene. White wood europallet.

    Bags per pallet:

    24

    Pallet dimensions:

    1.60m x 0.80m x 1.20 m.

    No. layers:

    8

    Pallet weight:

    600 Kgs

    Conservation:

    Total protection against contaminants, moisture absorption or action of light.

    Storage & Handling

    Storage and Handling

    Does not require refrigerated transport. Storage in a cool and dry place.