Skim milk powder

by foods on August 5, 2009

Skim milk powder is produced by removing water from nonfat milk. The product is free from preservatives,
chemical additives, foreign matter and other impurities.
Skim milk powder may be used as a food ingredient in bakery, confectionery, dairy products, sports and nutrition foods, infant formulas and other consumer products.
and sour cream.
The thickening, water binding, and gelling properties of this product provides an ingredient suitable for puddings, set
yogurts, sauces, and dairy beverages.
Skim milk powder may also be used to add flavor to processed deli meats, fermented dairy products like sour cream, bakery products, cocoa mixes, battered and breaded products, and bakery applications.

Skim milk powder is a highly nutritious,versatile, and multi-functional foodingredient with a wide range of applications.
The nutritive value of skim milk powder makes it an ideal ingredient for a variety of applications, including nutrition bars and beverages, infant formulas, bakery products, and animal feed.
This ingredient is ideal in baked goods and caramel confections due to its desirable browning characteristics.
The foaming and whipping properties of skim milk powder allows this product to work well in ice creams, cakes, dry mixes,mousses, and aerated confections suchas malted milk and nougat centered candy.
Skim milk powder aids in the formation and stabilization of emulsions, and enhances mouthfeel in salad dressings,
soups and sauces, dairy beverages,sausages, and sour cream.

SASCO DOO sales skim milk powder, please contact us about your needs.

skim milk powder

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Whole milk powder

by foods on August 5, 2009

Whole Milk Powder is the pasteurized product resulting from the removal of water from milk and contains the lactose, milk proteins, milk fat, and milk minerals in the same relative proportions as in the fresh milk.

Whole milk powder may be used as a food ingredient in bakery, confectionery, dairy products, sports and nutrition foods, infant formulas and other consumer products.

Whole milk powder contains either 26% or 28.5% milkfat. Dry whole milk is available in either spray-dried or roller-dried forms. Roller-dried whole milk powder is often used in chocolate production because more free fat is available. Whole milk powder has a shorter shelf life than nonfat dry milk. For maximum stability, store whole milk powder in a cool, dry place. Milkfat is susceptible to oxidative reactions that are accelerated by increased temperature. Whole milk powder is sometimes packaged with a nitrogen flush to extend its shelf life.

Whole milk powder is a nutritious and cost-effective ingredient with a wide rangeof applications. The functional
characteristics make it a desirable component for a variety of food formulations.
This ingredient is extensively used in confectionery and baking industries due toits desirable browning characteristics.
The water retaining capabilities improve the texture in baked goods and help extend shelf life.
Suitable emulsifier for salad dressings,soups and sauces, as well as dairy beverages.
The whipping and foaming properties of whole milk powder make it an ideal ingredient for use in various desserts such
as mousses, cakes, and meringues.
Whole milk powder also functions well as a gelling or thickening agent in custards, puddings, and set yogurts.

SASCO DOO sales whole milk powder, please contact us about your needs.

whole milk powder

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Sweet whey powder

August 5, 2009

Sweet whey powder is a diary product, produced as a by-product of cheese manufacturing. It contains 70% lactose (milk sugar) and less than 2% fat. Sweet whey powder is a high calcium food and a moderate source of protein. It can be further extracted and isolated to obtain a higher protein content. Whey powder can […]

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Sorbitol food grade

August 5, 2009

Sorbitol, also known as glucito, is a sugar alcohol that the body metabolises slowly. It is obtained by reduction of glucose changing the aldehyde group to an additional hydroxyl group. Uses Sweetener Sorbitol is a sugar substitute often used in diet foods (including diet drinks and ice cream) and sugar-free chewing gum, mints and cough […]

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Palm oil shortening

August 5, 2009

What is Palm Shortening? Palm shortening is derived from palm oil (read about Virgin Palm Oil here). In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving […]

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Hops pellets Bitter & Aroma

August 5, 2009

Hop pellets are highly processed hops consisting of finely powdered hop cones compressed into pea-sized tablets used in both home and commercial brewing. Regular hop pellets are, by weight, 20 to 30% stronger than the same variety in loose form; one pound of hop cones yields about 10 to 12 ounces of pellets. Concentrated pellets, […]

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Citric acid monohydrate

August 5, 2009

Citric Acid (2-Hydroxy-1,2,3-propanetricarboxylic acid, in IUPAC naming) is a colourless crystalline organic compound belong to carboxylic acid family. It exists in all plants (especially in lemons and limes) and in many animal tissues and fluids. In biochemistry, it is involved in important metabolism of almost all living things; the Krebs cycle (also called citric acid […]

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Ascorbic Acid

August 5, 2009

Ascorbic acid: Vitamin C, an essential nutrient found mainly in fruits and vegetables. The body requires it to form and maintain bones, blood vessels, and skin. Like other vitamins, ascorbic acid is an organic compound. An organic compound is a substance that (1) occurs in living things, or organisms (hence, the word “organic”) and (2) […]

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Lactose

August 4, 2009

Lactose (also referred to as milk sugar) is a sugar that is found most notably in milk. Lactose makes up around 2–8% of milk (by weight). It is extracted from sweet or sour whey. The name comes from the latin word for milk, plus the -ose ending used to name sugars. Its systematic name is […]

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Potato starch

August 4, 2009

Starch potato is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered or liquid form. In cooking, potato starch is often considered a substitute thickener for cornstarch or white flour. However, it has a higher heat point […]

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