Smart Ingredients



Skimmed Milk Powder is obtained through water removal from pasteurized skim milk by spray-drying. Each kind of Skimmed Milk Powder is labelled according to the treatment used during manufacturing (high heat, medium heat, and low heat). Skimmed milk powder is used in a wide variety of applications. A wide variety of applications can use Skimmed Milk Powder. It can be used as non-fat milk solids in baked goods or added to recombined dairy such as UHT milk. It can also be used in cheese making or yogurt production.


Lactose is a natural milk sugar that can be obtained from milk or whey through a filtration process that separates whey protein from lactose. Crystallized lactose is processed and dried to obtain lactose powder that contains at least 99.2% lactose and less than 0.3% minerals and protein. Its sweet taste and low-calorie content make lactose one of the best milks for medicine, food, food or spices. Our long-term experience with dairy products has allowed us to supply quality lactose for many markets, from the grocery to the high-end food market.


Whole milk powder is made by removing water from pasteurized milk by steaming. The powder can contain between 26% and 40% milk fat (by weight) "as is" and provides all the nutritional qualities of milk in its dry form. Whole milk plays an important role in creating a variety of foods. It can be used in processed milk products such as yogurt and milk, but also as a source of fat and non-fat milk in confectionery and imported products. The powder can be fortified with vitamins, so that it can be reprocessed for consumer use in milk drinks, homemade yogurts, coffee and tea whiteners.


Fat filled milk powder is obtained by blending vegetable fat with high quality skimmed milk and then spray-drying it. As consumers in developing countries continue to drive the demand for affordable dairy ingredients, they can turn to fat-filled milk powders to meet their needs. Fat filled milk powder can be an economical substitute for whole milk powder in many different applications, including dairy drinks, yoghurts, coffee and tea whiteners.


Buttermilk powders are obtained by spray-drying buttermilk, which comes from the churning of cream into butter. Buttermilk composition is close to that of skimmed milk but with a higher fat content. It is rich in milk fat globule membrane and phospholipids. Buttermilk powder has many functional properties linked to its distinctive composition, making it an appealing ingredient for many applications. Proteins in buttermilk powder can function as emulsifiers, stabilizing oil-water interfaces in products such as sauces, dressings or ice creams. These proteins promote also foam formation and stability in products such as baked goods, and allow a browning crust effect when Maillard reaction is desired. Their water-binding properties can increase the viscosity of products such as puddings and preserve product freshness. Thanks to its milky taste, buttermilk powder enhances the dairy flavour of many products, and is often used in seasonings.