Products

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.

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.

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.

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.

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.

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.