Products

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.

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.

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.

Lactonat is used in coffee creamers, delicatessen foods, meat products, whipped toppings, baked goods and confectionery, beverages, clinical nutrition, sports and lifestyle nutritional products, as well many others.

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.