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Whey permeate

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Whey permeate is an economical alternative to milk powder and whey. Its high lactose content makes it an interesting bulking agent, especially in food applications such as confectionery, chocolate, bakery, pastry, dairy products, beverages or even animal feed…

Whey permeate is obtained by ultrafiltration, removing whey’s proteins. With a protein content of over 4.5% and an average lactose content of 80%, our permeate powders optimize overall costs by replacing whey or lactose.

LACTALIS Ingredients, through its US-based plants, offers high fluidity permeate powder from mozzarella whey under the Lactowell® brand, as well as permeate powder enriched with dairy compounds under the Sensadairy® brand.

Characteristics

Replaces costly dairy solids
Bulking agent
Browning agent (Maillard Reaction)
High Fluidity
Low Sweetening power
Source of Dairy Mineral

Lactowell® high fluidity permeate powders

Pioneer in the drying of dairy ingredients since the 1970s, LACTALIS Ingredients has developed a technology to optimize the crystallization of lactose contained in whey. This technology has also been applied to whey permeate powders, giving them high flowability properties. The Lactowell® brand is a range of high fluidity whey permeate powders that prevent caking and browning. Highly soluble, it can easily be used in chocolate, bakery and pastries applications. Lactowell® can be declared as: dairy solids, whey permeate, deproteinized whey or reduced-protein whey.