SPECIALITY APPLICATION USAGE % INGREDIENTS LACTOSE Milk sugar for mild sweetness
and reduced water loss in
food systems.0.5 - 1.0 Lactose CASEINATE EM7 Sodium Caseinate with
a standard viscosity for fine
textured emulsions with fats
or oils.1.0/5.0/5.0
(Emulsion)Sodium Caseinate ESPRION 300 Highly soluble delactosed
Whey for yield stabilisation
and improved slicing.1.5 - 2.5 Lactose, Milk Proteins EMSER 736 Refined total milk protein for
yield stabilisation and texture
& colour on Poultry. For use
in brine systems.0.5 - 1.5 Milk Proteins, Lactose FIBRISOL HAMPRO Lactose & milk protein blend
for the cold emulsification of
oils and soft fats in basting
brines. Injection or tumbling
systems.3.0 Lactose, Milk Proteins DP646 Spray dried emulsion of
hydrogenated vegetable oil
and milk derivatives with a
"lightening" effect on Poultry.
For brine applications.1.0 Hydrogenated Vegetable Oil,
Lactose, Milk Proteins