Demilac® 50-90

The protein content of the milk ingredients is very important for the Maillard reaction between the amino acids and the reduced sugar. This kind of reaction is very important for products such as caramel, dulce de leche and toffees, while also taking place during the manufacture of chocolate. In general terms, replacing milk solids with our whey-based ingredients such as DEMILAC® can produce savings on milk powder costs while maintaining a high quality end-product. Products like lactose, demineralized whey powder and whey protein concentrates are necessary for standardizing baby food. We offer these products to our customers after careful testing – also in organic quality in view of the considerable demand from the organic market.