Delactosed whey powder

SAVOURY
BAKERY
NUTRITION
DAIRY
BEVERAGE
INFANT
MEAT

Delactosed whey powder

Application: Savoury, Meat

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

Shelf life Origin Characteristics Certification
kosher halal
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 -

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