Fat filled milk powder

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Fat filled milk powders normally substitute (the more expensive) Full Cream milk powders. Fat filled powders are skimmed milk powders that are enriched with vegetable fat. This done before the dehydration process. There are different types of vegetable fats which can be added.

Additional information

Application

Soups, Chicken, Ice cream, Bread, Filled milk, Cakes, Biscuits, Cookies etc.

Storage conditions

Cool and dry place,avoid from direct shining

Shelf life

18 months

Product Details:

Fat filled milk powder is produced by blending skimmed milk powder and vegetable fat. The powder is spray dried (by hot air) to easily reconstitute the product. Fat filled powder is a substitute for whole milk powder. It has the similar physical, organoleptic and chemical properties as the dairy product. In fat filled milk powders the proteins are coming from non-fat milk solids. The fat is of vegetable origin.

The vegetable fat is mostly coming from products as palm oil or coconut oil.

Important is to improve the wettability and solubility of the product. Therefor the fat filled milk powders undergo different treatments. This done by using so called stabilizing and emulsifier agents. Mostly lecithin is used as an emulsifier agent.

Low protein fat filled milk powders (protein lower than 20%) are mostly used to reconstitute milk in beverages. High protein fat filled milk powders (protein higher than 24%) are being used for yoghurts and curd or whenever a fermentation must occur.

Vegetable fat content is of fat filled product is normally between 26% and 28%, but can vary based on requirements of customers.

Advantages:

● Good solubility;

● Imparts creaminess and whitening effect;

● Fat contents of up to 80%;

● Stable shelf life;

Packing:

25 kg net weight per craft paper bag with poly bag liner inner.

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