Whey
Lactose and milk protein intake
Applications : Ice cream
Properties : Low hygroscopicity, good fluidity thanks to manufacturing process
Dosage : From 4% upwards
The
product in detail
Description
Whey can be used to increase the dry extract of ice creams without adding sweetness, making it an interesting ingredient for optimizing the texture and structure of the finished product. However, its use can have a drying effect on the recipe and impact ESDL (Extract Sec Dehydraté du Lait), requiring a balanced formulation to preserve sensory quality.
Dosage and application
From 4% upwards
Packaging and storage
Packaging options
- 25kg (item code: 1215G)
25kg ; 1215G ; Storage conditions : Store in closed packaging, away from heat and moisture. Protect from light.
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