Demineralized whey is a product obtained by spray drying of pasteurized demineralized whey, previously subjected to a demineralization process on a nanofiltration plant. It is rich in easily digestible carbohydrates and an economical substitute for milk. It has good emulsification and browning properties.
| Protein (%) | ≥ 11 |
| Fat (%) | ≤ 1,5 |
| Humidity (%) | ≤ 4,0 |
| Lactose (%) | 70 – 85 |
| Ash (%) | 1,0 – 6,0 |
| pH | ≥ 6 |
| Solubility (ml) | ≤ 1,0 |
| Cleanliness (disk) | A, A/B |
It is an extremely versatile and economical product. It is used as an additive in confectionery, bakery, ice cream, dairy desserts, milk mixes. The 90% demineralized version is used in the production of baby food.
In the food industry: baby food, dairy products, dairy blends, baked goods, pastries, pasta, sauces, chocolate, candy, ice cream.
Four-layer paper bag with polyethylene insert, 25 kg and 10 kg net
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