Delactosed whey powder
MEGGLE`s product range FONDOLAC provides you excellent functional properties for emulsification, stabilization and flavour enhancement for savoury products such as cooked ham, sauces, delicacies and sausage products.
By spray drying of partly delactosed whey, MEGGLE manufactures a partly delactosed whey powder with comparatively high protein content.
Characteristics and benefits:
- Excellent emulsification properties
- Water binding capacity
- Protein enrichment
- Enhances browning effect (Maillard reaction)
- Improvement of texture and consequently mouth feel
- Flavour enhancement (less use of flavours and spices)
|FONDOLAC® SL||18 M||GER||very good emulsifying properties, high protein and ash content||✗||✗|
|FONDOLAC® SL H||18 M||GER||very good emulsifying properties, high protein and ash content||✓||✓|
|FONDOLAC® JP 2||18 M||GER||good emulsifying properties, reduced protein and ash content||✗||✗|
|FONDOLAC® M||18 M||GER||-||✓||✗|