VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER

VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER is produced by spray drying pasteurised cow's milk of Finnish origin, from which lactose is partially removed by filtration and the remaining lactose is enzymatically hydrolysed to glucose and galactose. The product can be widely used in the food industry just like standard whole milk powder, provided that the higher protein content and caramelising tendency are taken into account.

Principal: Valio LTD.

Features: High Protein Content

Labeling Claims: Lactose-free, Non-Genetically Modified Organism (GMO)

End Uses: Dairy Products, Desserts, Dietary Supplements, Flavored Milk, Fudge, Gluten Free Food, Ice Cream, Milk Chocolate, Ready Meals, Toffee

Safety Data SheetTechnical Data Sheet
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Enhanced TDS

Identification & Functionality

Blend
No
Country of Origin
Finland
Food Ingredients Functions
Protein Source
Function
Protein Source
Product Code
MITM13476
Single Ingredient
Yes
Technologies
Food Ingredients,
Pharmaceuticals & Nutraceuticals
Product Families
Food Ingredients — Nutrition & Fortification
Proteins & Amino Acids
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
Proteins & Amino Acids

Features & Benefits

Food Ingredients Features
High Protein Content
Labeling Claims
Lactose-free,
Non-Genetically Modified Organism (GMO)

Applications & Uses

Food & Nutrition Applications
Desserts,
Ice Cream,
Dietary Supplements,
Fudge,
Ready Meals,
Toffee,
Dairy Products,
Flavored Milk,
Gluten Free Food,
Milk Chocolate
Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Convenience Foods,
Desserts & Fruit Preparations,
Confectionery,
Bakery,
Dairy
Food & Nutrition — Nutrition & Well Being
Nutraceuticals & Supplements
Product Applications

The product can be used extensively in the food industry offering value added properties to meet global consumer trends. Valio EilaTM PRO lactose free milk powder offers new business opportunities widely in food applications such as confectionery, ice cream, dairy, convenience food, and many more. See examples of applications on the last page. Not suitable for IMF dry blending.
Desserts

  • VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER is an excellent ingredient in milk based desserts. The taste is delicious and rich while the texture remains smooth. Typical applications include pudding, panna cotta, crème brûlée, crêpes, vanilla sauce etc.

Milk chocolate

  • Traditional milk chocolate can be converted into lactose free product by replacing standard WMP with Valio EilaTM PRO WMP. The dosage is 14-18%, and the total lactose content of all the raw materials (such as butter oil) should be taken into account to satisfy the required maximum lactose level for lactose free products. Icing sugar or sugar alternatives (maltitol, isomalt, maltodextrin, etc.) can be used to avoid an overly sweet taste if necessary. The lactose free chocolate tastes milky, slightly toffee-like and very enjoyable. 

Flavoured milk drinks

  • Reconstituted VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER forms a very good base for a variety of flavoured milk drinks, as it has a rich, milky, slightly sweet taste and a well-balanced combination of all milk components (protein, sugar, fat, minerals). Valio EilaTM PRO WMP is ideal for e.g. chocolate and berry flavoured milk drinks. The dosage is 9- 10%. 

Ready meals

  • VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER is a versatile ingredient in a variety of prepared food products that are often produced using fresh milk. The application of Valio EilaTM PRO WMP enables the manufacture of lactose free products with a good taste and structure. Valio EilaTM PRO WMP is easy to use and store compared with liquid milk. Applications include e.g. sauces, soups, porridges, casseroles. 

Powder blends for the food industry

  • VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER has a fine texture and makes a smooth mixture that retains uniform composition. Typical applications are ice cream, bakery, soup and sauce powder blends. 

Toffee

  • VALIO EILA™ PRO LACTOSE FREE WHOLE MILK POWDER can be used in toffees and fudges in the same way as standard WMP. The dosage may remain unchanged, and the monosaccharides (glucose and galactose) mean that the toffee mass caramelizes faster so processing time can be shorter. 

Nutritional supplements and dietary products

  • It can be used in a variety of nutritional supplements and dietary products such as powders, bars and drinks. It provides valuable milk nutrients, proteins and minerals as well as the natural taste of milk. Valio EilaTM PRO WMP is ideal for giving extra energy and nutritional boost e.g. for mothers and active seniors. It can be used as the sole protein source in nutritional products.

Gluten free products

  • As a protein and fat source in gluten free products Valio EilaTM PRO WMP brings delicious taste and good structure to variety of gluten free food, like bakery products or convenience food. 

Reconstituted lactose free milk drink Mix 125 g of Valio EilaTM PRO WMP to one litre of water. 

Properties

Physical Form
Powder
Soluble In
Water Soluble

Packaging & Availability

Packaging Type
Bags
Packaging Information
  • 25 kg (84401) multiply paper bags with inner polyethylene liner, and big bags (84402).

Storage & Handling

Storage and Shelf Life Conditions
  • Shelf life is 18 months from the production date when stored under cool, dry conditions (recommended temp <25 °C, RH <65 %). Keep the package tightly closed as lactose-hydrolysed powder is more hygroscopic than standard milk powder.

Other

Aerobic Plate Count
max. 10000.0 CFU/g
Alanine Content
3.2 g/100g
Appearance
Yellowish powder
Appearance (SDS)
Spray-dried, hygroscopic fine powder
Arginine Content
3.6 g/100g
Ash Content
6.1 %, 6.1 %, 6.1 %
Ash Nutrient Value
6.1 g/100g
Aspartic Acid Content
8.3 g/100g
Bacillus Cereus Count
max. 100.0 CFU/g
Calcium Nutrient Value
1000.0 mg/100 g
Carbohydrate Nutrient Value
32.0 g/100g
Chloride Nutrient Value
780.0 mg/100 g
Cholesterol Nutrient Value
68.0 mg/100 g
Citric Acid Nutrient Value
1.2 g/100g
Coagulase Positive Staphylococci Count
max. 10.0 CFU/g, max. 10.0 CFU/g, max. 10.0 CFU/g
Copper Nutrient Value
59.0 μg/100g
Cysteine Content
0.8 g/100g
Deflagration Index (SDS)
140.0 bar.m/s
Density (SDS)
0.4-0.7 g/mL
Dosage (Use Level)
9.0-10.0 %
Dosage (Use Level)
14.0-18.0 %
Dry Matter
97.5 g/100g
Dust Explosion Class (SDS)
St 1
Energy (Calories)
2068.0 kJ/100 g
Enterobacteriaceae
max. 10.0 CFU/g
Explosive Pressure Rise Rate (SDS)
9.9 %
Fat Content
26.0 %, 26.0 %
Fat Nutrient Value
26.0 g/100g
Fiber Nutrient Value
0.0 g/100g
Glutamic acid Content
23.9 g/100g
Glycine Content
2.1 g/100g
Histidine Content
3.0 g/100g
Insolubility Index
max. 2.0 ml
Iodine Nutrient Value
130.0 μg/100g
Iron Nutrient Value
max. 0.3 mg/100 g
Isoleucine Content
5.7 g/100g
Item Number
ITM21647,
ITM25916
Lactic Acid Nutrient Value
0.21 g/100g
Lactose Content
max. 0.1 g/100g
Leucine Content
10.4 g/100g
Lower Explosion Limit (SDS)
60.0 g/m³
Lysine Content
6.4 g/100g
Magnesium Nutrient Value
87.0 mg/100 g
Manganese Nutrient Value
16.0 μg/100g
Maximum Explosion Pressure (SDS)
0.9 MPa
Methionine Content
2.6 g/100g
Minimum Ignition Energy (SDS)
min. 30.0 MJ
Minimum Ignition Temperature (SDS)
460.0 °C
Minimum Thickness for Self Ignition (SDS)
5.0 mm, 120.0 mm, 9.0 mm
Moisture Content
2.5 %
Mold Count
max. 50.0 CFU/g
Monounsaturated Fatty Acids (MUFA) Content
5.7 g/100g
Nitrogen Content
0.21 g/100g
Odor
Slightly sweet typical milky taste.
Phenylalanine Content
5.2 g/100g
Phosphorus Nutrient Value
760.0 mg/100 g
Polyunsaturated Fatty Acids (PUFA) Nutrient Value
0.5 g/100g
Potassium Nutrient Value
1200.0 mg/100 g
Principal
Valio LTD.
Proline Content
10.5 g/100g
Protein Content
32.0 %, 32.0 %
Protein Nutrient Value
32.0 g/100g
Saturated Fat Nutrient Value
15.0 g/100g
Selenium Nutrient Value
32.0 μg/100g
Serine Content
6.0 g/100g
Shelf Life
18.0 mo
Sodium Chloride Nutrient Value
0.7 %
Sodium Nutrient Value
280.0 mg/100 g
Sugar Content
16.0 %
Sugar Nutrient Value
16.0 g/100g
Taste
Clean pleasant
Threonine Content
4.5 g/100g
Transfat Nutrient Value
0.6 g/100g
Tryptophan Content
1.4 g/100g
Tyrosine Content
5.6 g/100g
Valine Content
6.5 g/100g
Vitamin A Nutrient Value
260.0 μg/100g
Vitamin B1 Nutrient Value
0.22 mg/100 g
Vitamin B12 Nutrient Value
3.7 μg/100g
Vitamin B2 Nutrient Value
1.2 mg/100 g
Vitamin B3 Nutrient Value
0.6 mg/100 g
Vitamin B5 Nutrient Value
2.2 mg/100 g
Vitamin B6 Nutrient Value
0.17 mg/100 g
Vitamin B7 Nutrient Value
18.0 μg/100g
Vitamin B9 Nutrient Value
27.0 μg/100g
Vitamin C Nutrient Value
3.7 mg/100 g
Vitamin D3 Nutrient Value
max. 0.05 μg/100g
Vitamin E Nutrient Value
0.78 mg/100 g
Water Activity (SDS)
0.1-0.4
Yeast Count
max. 50.0 CFU/g
Zinc Nutrient Value
3.6 mg/100 g
pH
6.7
Chemical Properties
ValueUnitsTest Method / Conditions
Ash Content16.1 %%
Ash Content26.1 %%
Ash Content36.1 %%
Nitrogen Content0.21 g/100gg/100gNonprotein
pH46.7-10% Solution
Microbial Properties
ValueUnitsTest Method / Conditions
Aerobic Plate Count1max. 10000.0 CFU/gCFU/gat 30°C
Bacillus Cereus Countmax. 100.0 CFU/gCFU/gInternal Method presumptive
Coagulase Positive Staphylococci Count2max. 10.0 CFU/gCFU/g
Coagulase Positive Staphylococci Count3max. 10.0 CFU/gCFU/g
Coagulase Positive Staphylococci Count4max. 10.0 CFU/gCFU/g
Enterobacteriaceae5max. 10.0 CFU/gCFU/g
Mold Count6max. 50.0 CFU/gCFU/g
Yeast Count7max. 50.0 CFU/gCFU/g
Shelf Life & Stability
ValueUnitsTest Method / Conditions
Shelf Life18.0 momo
Physical Properties
ValueUnitsTest Method / Conditions
Dry Matter97.5 g/100gg/100g
Insolubility Indexmax. 2.0 mlml
Moisture Content2.5 %%Internal Method at 80°C, 5 hr
Material Composition
ValueUnitsTest Method / Conditions
Alanine Content3.2 g/100gg/100gproteins
Arginine Content3.6 g/100gg/100gproteins
Aspartic Acid Content8.3 g/100gg/100gproteins
Cysteine Content0.8 g/100gg/100gproteins
Fat Content126.0 %%
Fat Content226.0 %%
Glutamic acid Content23.9 g/100gg/100gproteins
Glycine Content2.1 g/100gg/100gproteins
Histidine Content3.0 g/100gg/100gproteins
Isoleucine Content5.7 g/100gg/100gproteins
Lactose Contentmax. 0.1 g/100gg/100g
Leucine Content10.4 g/100gg/100gproteins
Lysine Content6.4 g/100gg/100gproteins
Methionine Content2.6 g/100gg/100gproteins
Monounsaturated Fatty Acids (MUFA) Content5.7 g/100gg/100g
Phenylalanine Content5.2 g/100gg/100gproteins
Proline Content10.5 g/100gg/100gproteins
Protein Content332.0 %%
Protein Content432.0 %%
Serine Content6.0 g/100gg/100gproteins
Sugar Content16.0 %%Internal Method as glucose
Threonine Content4.5 g/100gg/100gproteins
Tryptophan Content1.4 g/100gg/100gproteins
Tyrosine Content5.6 g/100gg/100gproteins
Valine Content6.5 g/100gg/100gproteins
Nutritional Properties
ValueUnitsTest Method / Conditions
Ash Nutrient Value6.1 g/100gg/100g
Calcium Nutrient Value1000.0 mg/100 gmg/100 g
Carbohydrate Nutrient Value32.0 g/100gg/100g
Chloride Nutrient Value780.0 mg/100 gmg/100 g
Cholesterol Nutrient Value68.0 mg/100 gmg/100 g
Citric Acid Nutrient Value1.2 g/100gg/100g
Copper Nutrient Value59.0 μg/100gμg/100g
Energy (Calories)2068.0 kJ/100 gkJ/100 g
Fat Nutrient Value26.0 g/100gg/100g
Fiber Nutrient Value0.0 g/100gg/100g
Iodine Nutrient Value130.0 μg/100gμg/100g
Iron Nutrient Valuemax. 0.3 mg/100 gmg/100 g
Lactic Acid Nutrient Value0.21 g/100gg/100g
Magnesium Nutrient Value87.0 mg/100 gmg/100 g
Manganese Nutrient Value16.0 μg/100gμg/100g
Phosphorus Nutrient Value760.0 mg/100 gmg/100 g
Polyunsaturated Fatty Acids (PUFA) Nutrient Value0.5 g/100gg/100g
Potassium Nutrient Value1200.0 mg/100 gmg/100 g
Protein Nutrient Value32.0 g/100gg/100g
Saturated Fat Nutrient Value15.0 g/100gg/100g
Selenium Nutrient Value32.0 μg/100gμg/100g
Sodium Chloride Nutrient Value0.7 %%
Sodium Nutrient Value280.0 mg/100 gmg/100 g
Sugar Nutrient Value16.0 g/100gg/100gas glucose
Transfat Nutrient Value0.6 g/100gg/100g
Vitamin A Nutrient Value260.0 μg/100gμg/100g
Vitamin B1 Nutrient Value0.22 mg/100 gmg/100 gas thiamine
Vitamin B12 Nutrient Value3.7 μg/100gμg/100gcyanocobalamin
Vitamin B2 Nutrient Value1.2 mg/100 gmg/100 gRiboflavin
Vitamin B3 Nutrient Value0.6 mg/100 gmg/100 gNiacin
Vitamin B5 Nutrient Value2.2 mg/100 gmg/100 gPanthothenic Acid
Vitamin B6 Nutrient Value0.17 mg/100 gmg/100 gpyridoxine hydrochloride
Vitamin B7 Nutrient Value18.0 μg/100gμg/100gbiotin
Vitamin B9 Nutrient Value27.0 μg/100gμg/100gfolate
Vitamin C Nutrient Value3.7 mg/100 gmg/100 gAscorbic Acid
Vitamin D3 Nutrient Valuemax. 0.05 μg/100gμg/100g
Vitamin E Nutrient Value0.78 mg/100 gmg/100 g
Zinc Nutrient Value3.6 mg/100 gmg/100 g
Application Information
ValueUnitsTest Method / Conditions
Dosage (Use Level)9.0-10.0 %%Flavored milks
Dosage (Use Level)14.0-18.0 %%
SDS Physical and Chemical Properties
ValueUnitsTest Method / Conditions
Deflagration Index (SDS)140.0 bar.m/sbar.m/s
Density (SDS)0.4-0.7 g/mLg/mL
Explosive Pressure Rise Rate (SDS)9.9 %%
Lower Explosion Limit (SDS)60.0 g/m³g/m³
Maximum Explosion Pressure (SDS)0.9 MPaMPa7.1 bar
Minimum Ignition Energy (SDS)min. 30.0 MJMJ
Minimum Ignition Temperature (SDS)460.0 °C°C
Minimum Thickness for Self Ignition (SDS)5.0 mmmm
Minimum Thickness for Self Ignition (SDS)120.0 mmmm
Minimum Thickness for Self Ignition (SDS)9.0 mmmm
Water Activity (SDS)0.1-0.4-