Description
Milk Permeate comes in the form of a free-flowing powder with a white creamy color. It is a by-product of the production of Milk Protein Concentrate. It is obtained after the ultrafiltration process of milk, during which protein and fat are extracted. The final product is obtained by the spray drying technology.
Milk Permeate is characterized by high content of vitamins, minerals and lactose. It also has water-binding, crystallizing and emulsifying properties as well as eliminating sweetness. Milk Permeate is an excellent bulking agent. It is also an important ingredient in the Maillard reaction, which allows flavor enhancement and caramelization.
| Physical and chemical characteristics | Value |
|---|---|
| Fat content | Max. 1.0% |
| Water content | Max. 4.5% |
| pH | Min. 6 |
| Protein content | 5.0 g |
| Carbohydrate content | 80 g |
The storage period of Milk Permeate is 12 months. It should be kept in a cool, dry place with a maximum temperature below 25 °C and relative humidity of less than 65%.
Salsal Trading S.A. supplies its Business Partners with Milk Permeate in 25 kg bags or in Big Bags.
The applications of Milk Permeate offer a wide range of use including confectionery, desserts, beverages, bakery, ice creams, candy, chocolate, and sweets. It can also be used by the dairy industry to standardize milk. Milk Permeate application also allows for a cost-efficient way of sodium reduction.
Milk Permeate is also an ingredient of calves and pig feed, typically used as filler.
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