Soluble Milk Protein for Ice Cream (L 20-20)

1. General Description

Fine powder, similar in appearance to whole milk powder, pale cream to yellowish color, with a characteristic milky flavor and free from foreign odors. It contains no preservatives, colorants, or flavorings. Produced from concentrated soluble milk proteins (WPC) combined with palm vegetable oil, pasteurized and spray-dried. Each batch is subject to strict quality control.

2. Technical Characteristics

• Form, odor, color, taste: fine powder, milky, cream/yellowish.
• Composition: ≥20% protein, ≥20% fat, 45% lactose, ≤4% moisture, ≤6% ash.
• Functional properties: 98% solubility, 16 ºD acidity, scorched particles Disk B.
• Microbiology: free from aflatoxin M1, toxic/anabolic substances, colorants, and preservatives. Absence of E. coli and Salmonella. Low counts of aerobic mesophilic bacteria, coliforms, yeasts, molds, and coagulase (+) Staphylococcus aureus.

3. Applications and Shelf Life

• Uses: ingredient for ice creams and dairy derivatives, allowing full or partial replacement of milk solids and fat. Improves rheology, stability, aeration, and creamy texture, while providing a milky flavor without increasing salty notes. In cream ice creams, it can replace up to 100% of whole milk, cheese whey, or dairy by-products.
• Also suitable for chocolates and substitutes, replacing whey, buttermilk, milk solids, and lactose. Enhances smooth flavors, prevents lactose crystallization, improves shelf life, stability against rancidity, contraction, and reduces syneresis risk.
• Restrictions: in some countries, the use of this product in foods is not authorized due to the presence of vegetable oil.
• Packaging: 25 kg multilayer paper bags with polyethylene lining.
• Storage: store in cool, dry, ventilated warehouses. Shelf life: 6 months.