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Products

Whey permeate

The product is the result of cheese whey processing with low protein content, obtained by means of spray drying. It is a powder with sweetish dairy taste, containing lactose – a carbohydrate of animal origin. It is a natural milk ingredient, which allows manufacturing products with a “clean label”. Whey permeate can substitute more expensive ingredients, such as lactose, whey powder, etc.

- high hydrophilicity;
- fast solubility in water;
- enhancer of natural taste and aroma of products;
- contributes to the course of the reaction of melanoidinogenesis;
- has a lower sweetness coefficient in comparison with sucrose;
- Optimal bulk density and hygroscopicity;
- Good adhesion with other mixture components.

Confectionery and bakery (It gives a sweet taste and pleasant milk aroma. It acts as a flavor enhancer due to its content of lactose and minerals. A sweetish filling agent, especially suitable for applications where a high dry matter content without excessive sweetness is required. It is an effective component for creating a brown color and burnt sugar flavor).

Dairy industry (It is especially interesting to use in the technologies that require adding of more protein-free and non-fat dry substances for volume increase. It is used in the production of ice cream and condensed milk to replenish dry matter and prevent crystallization of lactose. It acts as a flavor enhancer in combination with other flavors such as chocolate or vanilla).

Powders and mixtures for the preparation of beverages (Acts as a filler that increases the volume of powder ingredients. Gives the drinks a sweet milky aroma and full flavor due to the content of lactose and minerals, especially calcium).

Grocery (Sauces, instant soups and seasonings: adds volume, makes their appearance more attractive. Small size of permeate particles enables excellent mixing with other seasoning components, allowing better application on products like chips).

Production of milk replacer and feed for farm animals.

Moisture content: no more than 4%
Lactose: no less than 85%
Protein: no more than 4%
Ash: no more than 7%

Whey permeate

Dry demineralized whey

Dry demineralized whey with demineralization level of 70 and 90% is produced by spray drying according to GOST R 56833-2015 “Demineralized whey. Technical conditions."

- high hydrophilicity;
- fast solubility in water;
- enhancer of products’ natural taste and aroma;
- contributes to melanoidins genesis reaction;
- has a lower sweetness coefficient than sucrose;
- optimal bulk density and hygroscopicity;
- good adhesion with other mixture components.

Demineralized whey has a wide scope of application: in infant food and specialized nutrition, in the technology of whole milk products, canned goods, confectioneries, bakery and meat production, in the production of milk replacer and feed for farm animals, as well as to enhance aroma and improve the color of food products.

Demineralized whey with 70% demineralization level
Solids: no less than 96%
Fat in DM: no more than 1%
Lactose in dry matter: no less than 79%
Protein in dry matter: no less than 10.7%
Ash in dry matter: no more than 2.5%

Demineralized whey with a demineralization level of 90%
Solids: no less than 96%
Fat in DM: no more than 1%
Lactose in dry matter: no less than 80%
Protein in dry matter: no less than 11%
Ash in dry matter: no more than 1%

Dry demineralized whey

Whey Protein Concentrate

Whey protein concentrate is produced from raw whey by ultrafiltration and spray drying. It is characterized by high biological value. It does not have food additives status with "E" letter, providing a "clean" label of a finished product.

- fat and moisture holding properties;
- emulsifying ability;
- good solubility;
- stabilizing and gelling properties;
- participation melanoidins genesis reaction (formation of caramel taste);
- high foaming ability.

Food and beverage for sports nutrition
Dairy industry (for partial replacement of skimmed milk powder and protein enrichment).
Infant food.
Dietary nutrition.
Confectionery and bakery.
Meat and fish production.

Moisture content: no more than 5%
Protein: no less than 80%
Fat: no more than 8%
Lactose: no more than 9%

Whey Protein Concentrate