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Soluble Milk Protein for Ice Cream (L 20-20) Soluble Milk Protein for Ice Cream (L 20-20)
<p></p><p>Fine powder, free of lumps and particles of different color, similar appearance to Whole Milk Powder pale cream color, dairy flavor and free of foreign odors. It does not contain any preservatives, colourings or flavourings - It is elaborated from the formulation in liquid, combining concentrated soluble proteins of milk (WPC - Whey Protein Centrate) and vegetable oil of Palm, pasteurized and dried by Spray method.</p><p>Each batch produced is subjected to strict quality controls.<br></p><p><br></p><p>- <b>Form</b>: Powder</p><p>- <b>Odour</b>: Characteristic milky</p><p>- <b>Colour</b>: cream/yellowish</p><p>- <b>Flavour</b>: Milk</p><p><br></p><p><br></p><ul><li><font color="#0000ff"><b>Physical-Chemical Characteristics:</b></font></li></ul><table class="table table-bordered" style="width: 1283px;"><tbody><tr><td><span style="font-weight: 700;">Parameters</span></td><td><span style="font-weight: 700;">Minimum Values&nbsp;</span></td><td></td><td><b>Maximum Values</b></td></tr><tr><td>Moisture</td><td><br></td><td>4%</td></tr><tr><td>Crude Protein</td><td>20%</td><td><br></td></tr><tr><td>Fat</td><td>20%<br></td><td><br></td></tr><tr><td>Lactose</td><td><br></td><td>45%</td></tr><tr><td>Total Ashes<span style="white-space:pre"> </span></td><td><br></td><td>6%</td></tr><tr><td>Acidity</td><td><br></td><td>16ºD<br></td></tr><tr><td>Solubility</td><td>98 %<br></td><td><br></td></tr><tr><td>Burned Particles<span style="white-space:pre"> </span></td><td>Disc B<br></td><td><p><br></p><p><br></p></td></tr></tbody></table><ul><li><span style="font-weight: 700;"><font color="#0000ff">Microbiological characteristics:</font></span></li></ul><p></p><p><b style="color: rgb(0, 0, 255);"><br></b></p><table class="table table-bordered" style="width: 1283px;"><tbody><tr><td></td><td>Toxic/Anabolic Substances and Aflatoxins M1&nbsp;</td><td>Absent</td></tr><tr><td></td><td>Colorants and Preservatives</td><td>Absent</td></tr><tr><td></td><td>Total mesophilic aerobic bacteria</td><td>&lt; 1,0 x 104UFC/g<br></td></tr><tr><td></td><td>Total coliform bacteria</td><td>&lt; 10 UFC/g<br></td></tr><tr><td>Escherichia Coli&nbsp;<br></td><td>Absent<br></td></tr><tr><td>Salmonella<br></td><td>Absent/25g<br></td></tr><tr><td></td><td>Fungi and yeasts</td><td>&lt;10 UFC/g<br></td></tr><tr><td>St. Aureus Coag (+)<br></td><td>&lt; 100 ufc/g<br></td></tr></tbody></table><ul><li><span style="font-weight: 700;"><font color="#0000ff">Presentation</font>:</span></li></ul><p>Bags of 25 kg of paper (two folds) and interior of polyethylene of 70 microns.</p><div><br></div><ul><li><font color="#0000ff"><b>Storage and Useful Life:</b></font><br></li></ul><p>In fresh, dry and ventilated tanks.&nbsp; 6 (six) months from the date of production.</p><p><br></p><ul><li><span style="font-weight: 700;"><font color="#0000ff">Aplications:</font></span></li></ul><p>As an ingredient in the formulation of food for human consumption FOR ICEANS AND MILK DERIVATIVES:</p><p>It can be used for the total or partial replacement of solids and milk fat, improving the rheology of the mix to be processed and the characteristics of the final product. Presents as advantages:&nbsp;<br></p><p>- Low crystallization due to the depreciation of the amount of lactose.<br></p><p>- Provides stability through its network formation structure</p><p>- Increases air retention (Overrun )</p><p>- Produces softer, creamier textures&nbsp;</p><p>- Provides milk taste without increasing the salty note.</p><p><br></p><p>In the case of cream ice cream, up to 100 % of the whole fluid milk, whey cheese and/or dairy products used for the adjustment of non-fat solids and fat content can be replaced.</p><p><br></p><p><b>Restrictions of use: BECAUSE THIS PRODUCT CONTAINS VEGETABLE OIL, IN SOME COUNTRIES THIS PROVIDED USE IS NOT AUTHORIZED.</b></p><p><b><br></b>FOR CHOCOLATES AND SUCCEDANEOS : Used to replace whey cheese, buttermilk, whey, milk solids, lactose, etc. The product is compatible with: Cocoa Butter Replacers, Cocoa Butter Substitutes and Vegetable Oils. Using L 20-20, softer flavors are achieved, improving the use of flavors. It eliminates roughness revenidos by crystallization of the lactose, longer shelf life and stability in the rancidity, crack increase and contraction properties and decrease the risk of syneresis.</p><p></p>