Products

Milkystab is used to improve the mouthfeel of popular UHT milk drinks, such as cocoa milk or other flavored milk drinks. Not only ensuring a smooth texture during consumption, but also preventing separation, our product portfolio can help to improve storage stability of your premium beverage.

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 compound blends to specially adapted stabilizer / emulsifier systems.

Schokolac Crumbs C produce a caramelized whole milk powder. This is obtained by roller-drying and is valued for its intensive flavor that lends the chocolate a special caramel note. A further advantage of our Crumbs product is its high free fat content that improves the flow properties of the chocolate.

Lactomin 60-80 consists of high protein content, an excellent digestibility and a milky, natural taste. Due to their different protein contents, whey protein concentrates are used in the food industry for a wide variety of applications. Whey protein concentrates are particularly suitable for dietetic products, sports beverages or prepared meal applications due to their excellent nutritional value.Their functional water binding and texturizing properties make them well-suited for applications like soups and sauces, bakery, meat, seafood and different dairy products (cheese, yogurt, dairy drinks), as well as infant formula.

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.

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.

Lactoprotein MP 80-85 belongs to milk proteins category.

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.

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.

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.

Lactowhip is used in vegetable fat whipping cream increasing viscosity and cream foam stabilization. Enjoy the sensory effects such as good mouthfeel, and great air retention ability. It can help to keep costs under control and still deliver a high performance regarding the quality of your premium products.

Schokolac 26 for chocolates can be used for a diversity of purposes. The high proportion of free fats results in better flow properties in the production process and good melt of the finished chocolate.