Dairy product solids obtained by removing whey protein from pasteurised Italian white cheese whey by ultrafiltration.
A sensory profile analysis conducted by an independent university identifies Lactowell being the dairy product solids (DPS) that presents the most typical dairy organoleptic attributes thanks to its unique whey stream and top quality process.
Characteristics
- Free-flowing
- Non hygroscopic
- Anti-caking
- Creamy colour
- Clean label
- Nice dairy taste
- Highly soluble
Benefits
- Competitive dairy solid
- New formula optimisation tool
- Replaces costly dairy solids
- Brings solids with low fat level
- Browning agent
- Dairy mineral source
Our product range
• Kosher, halal and vegetarian (certification available on demand)
Dedicated references for specific applications:
| Specific references | Benefits |
| Lactowell® for dairy drinks (dry blends) | Cost savings and formula optimisation |
| Lactowell® for dairy drinks (liquid) | Cost savings and formula optimisation |
| Lactowell® for chocolate compound | Cost savings |
| Lactowell® for white chocolate compound | Cost savings |
| Lactowell® for soft serve ice cream | Cost savings and texture enhancement |
| Lactowell® for muffin | Cost savings and browning agent |
| Lactowell® for yogurt | Cost savings and texture enhancement |