Brands

Lactomin is a range of whey protein concentrates that are particularly suitable for dietetic products, sports beverages or prepared meal applications due to their excellent nutritional value.

Lactoglace offers highly functional products for ice cream applications. Lactoglace gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. It is an inexpensive alternative to skimmed milk powder. Lactoglace makes it possible to replace milk or whey powder 1:1. It includes solutions for protein-enriched ice cream products. It enables the production of a nutritionally valuable ice cream product - fat-reduced, and with a creamy structure for just the right melt on the tongue. It ranges from milk protein blends to specially adapted stabilizer / emulsifier systems.

Jogustab serves to ensure a firmer structure and prevent the release of whey. The use of Jogustab increases the proportion of solids and the protein content of the milk, causing a more compact gel and fuller flavor to develop in the yogurt. With its extremely powerful functional properties, Jogustab stabilizes the structure of the yogurt much more efficiently than conventional milk powders and may bring financial benefits, too. Our yogurt stabilizers can be produced with different percentages of protein and adjusted for the customer individually according to the desired application.

Lactose is a variety of whey derivatives. As an inexpensive raw material e.g. for use in chocolate we offer lactose in different particle sizes.

Dolcilac is a highly functional ingredient, developed especially for the use in high protein pudding application, providing the treat that feels guilt-free. Combining protein with desserts and ice creams is a way to appeal to those looking to scale up their protein intake without compromising on flavor and texture. With Dolcilac you can go along with the trend towards delicious high protein, low-carb, low-fat desserts, appealing to your health-conscious customers who are trying to build muscle while losing weight.

Delistab in fine foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal color of the end product, whether for soups, sauces, dressings or mayonnaises.

Combistab helps to improve texture and water binding capacity. Depending on the exact final product application, some of our blends have a high protein and calcium content to develop firmness and shredding properties while preserving a maximum of elasticity. They enhance spreadability and melting with their excellent water binding characteristics, which can also bring about a cost reduction.

Lactobake 80 is a highly functional ingredient based on milk proteins. It is developed especially for the use in bakery applications. It gives the opportunity to easily replace egg in the recipe, either as partial replacement or as a complete exchange.

Lactobar is a milk protein especially designed for protein bars. It can easily be used as protein source, in recipes with dosages up to 30 % protein or even more. The special formula protects against drying out during storage, an undesirable feature too often found in many protein bars. The bars produced with Lactobar remain pleasantly chewable during storage for the whole shelf life of the product.

Demilac can produce savings on milk powder costs while maintaining a high quality end-product, in general terms, replacing milk solids with our whey-based ingredients. The protein content of the milk ingredients is very important for the Maillard reaction between the amino acids and the reduced sugar. This kind of reaction is very important for products such as caramel, dulche de leche and toffees, while also taking place during the manufacture of chocolate. Products like lactose, demineralized whey powder and whey protein concentrates are necessary for standardizing baby food. This product is offered after careful testing - also in organic quality in view of the considerable demand from the organic market.

Lactofoam is used in order to stabilize the froth on popular coffee specialties, such as Cappuccino, Latte Macchiato or other frothy drinks. Ensuring a creamy texture during consumption, our cost-effective product portfolio can help to improve the delightful taste experience of your premium beverage.The vegan solution from this range also provides excellent foam stabilization for plant-based beverages.

Schokolac is a range of roller-dried milk powders.