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The main focus of our activities is on processing milk and whey. We extract the best from our “white gold” for our customers around the globe. As one of the international leaders in the production of caseinates, we look back on a long tradition. Our owner-managed group of companies has a knowledge of the diverse functional properties of milk and its constituents that has accumulated over the course of generations and combined with extensive experience of the markets for the many different areas of application in the food industry.

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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.


Lactomin

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.

Lactoglace

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.

Jogustab

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.


Lactose

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.

Dolcilac

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.

Delistab

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.

Combistab

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.

Lactobake

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.

Lactobar

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.

Milkystab

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.


Schokolac Crumbs C

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.

Lactomin 60-80

Lactobake 80

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.

Lactoprotein MP 80-85

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.

Lactofoam

Lactoprot Deutschland

The main focus of our activities is on processing milk and whey. We extract the best from our “white gold” for our customers around the globe. As one of the international leaders in the production of 

Lactoprot Deutschland - Knowde

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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.


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 shre

Combistab - Lactoprot Deutschland - Cheese Compound - Binder

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