Permeate Has High Lactose Content, Good Solubility And A Mild, Appealing Flavor Make It An Ideal Replacement For Other Dairy Ingredients Such As Sweet Whey

 

Permeate 


Permeate is a high-lactose dairy ingredient that's made by collecting protein and other solids from milk or whey using physical separation techniques. It lets bakers cut down on added salt, and it also helps soup and sauce makers add browning or sweetness without increasing sodium levels.

Permeates high lactose content makes it a good substitute for other dairy ingredients such as sweet whey powder and skim milk powder in various applications. It is also used as a substrate in fermentation processes. It can also be enriched with other sugars to make products like whey permeate syrup, whey ethyl alcohol and whey protein concentrate.

Besides enhancing the functionality of a product, it can help increase shelf life by keeping nutrients and other active ingredients intact. It also helps reduce costs as it is cheaper than other ingredients.

A low-cost solution to replace milk powder in yogurts is whey Permeate, which is produced by ultrafiltration and drying. It has a mild, dairy-flavor and can be blended easily into yogurts or other products.

It is an ideal source of calcium, potassium and magnesium for many products that call for these minerals. It also contains a high concentration of BMOs, which can be useful for enriching the nutritional profile of other foods.

In dietary supplements, it is commonly used as a base for multivitamins and mineral supplement powders to ensure they contain sufficient amounts of all the essential vitamins and minerals. It is also popular for use in sports drinks as it has a low carbohydrate content and can be mixed with other sugars to create a low-calorie drink.

Another popular application of Permeate is in medical confectionary such as lozenges, strips and hard candies for minor throat infections, cold and cough.

It can be used in a variety of other beverages and snack foods to increase the functionality and enhance the taste and quality of these products. It can also be incorporated into ice cream, sorbets, soft serve and gelato to provide an improved texture, better hydration and greater mouthfeel.

It's also a cost-effective option to reduce sodium in formulations such as soups and sauces. It can be used in tomato-based soups and sauces to contribute to the body/texture and creamy appearance of these applications, while also reducing the amount of salt required.

Morinaga Milk Industry Co., Ltd., announces the expansion of their Lactoferrin production capacity in their subsidiary MILEI GmbH in October 2020.  

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