Enhanced TDS
Identification & Functionality
- Blend
- No
- Country of Origin
- Food Ingredients Functions
- Function
- Protein Source
- Ingredient Name
- Product Code
- MITM13476
- Raw Material Origin
- Single Ingredient
- Yes
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- 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
- Soluble In
Regulatory & Compliance
- Quality Standards
Packaging & Availability
- Packaging Type
Principal Information
- Group Principal Number
- S002350
- Principal
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
- Appearance
- Yellowish powder
- Appearance (SDS)
- Spray-dried, hygroscopic fine powder
- Item Number
- Odor
- Slightly sweet typical milky taste.
- Taste
- Clean pleasant
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions Ash Content 6.1 % % Nitrogen Content 0.21 g/100g g/100g Nonprotein pH 6.7 - 10% Solution - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 10000.0 CFU/g CFU/g at 30°C Bacillus Cereus Count max. 100.0 CFU/g CFU/g Internal Method presumptive Coagulase Positive Staphylococci Count max. 10.0 CFU/g CFU/g Enterobacteriaceae Count max. 10.0 CFU/g CFU/g Mold Count max. 50.0 CFU/g CFU/g Yeast Count max. 50.0 CFU/g CFU/g - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 18.0 mo mo - Physical Properties
Value Units Test Method / Conditions Insolubility Index max. 2.0 ml ml Moisture Content 2.5 % % Internal Method at 80°C, 5 hr - Material Composition
Value Units Test Method / Conditions Alanine Content 3.2 g/100g g/100g proteins Arginine Content 3.6 g/100g g/100g proteins Aspartic Acid Content 8.3 g/100g g/100g proteins Cysteine Content 0.8 g/100g g/100g proteins Dry Matter Content 97.5 g/100g g/100g Fat Content 26.0 % % Glutamic acid Content 23.9 g/100g g/100g proteins Glycine Content 2.1 g/100g g/100g proteins Histidine Content 3.0 g/100g g/100g proteins Isoleucine Content 5.7 g/100g g/100g proteins Lactose Content max. 0.1 g/100g g/100g Leucine Content 10.4 g/100g g/100g proteins Lysine Content 6.4 g/100g g/100g proteins Methionine Content 2.6 g/100g g/100g proteins Monounsaturated Fatty Acids (MUFA) Content 5.7 g/100g g/100g Phenylalanine Content 5.2 g/100g g/100g proteins Proline Content 10.5 g/100g g/100g proteins Protein Content 32.0 % % Serine Content 6.0 g/100g g/100g proteins Sugar Content 16.0 % % Internal Method Glucose Threonine Content 4.5 g/100g g/100g proteins Tryptophan Content 1.4 g/100g g/100g proteins Tyrosine Content 5.6 g/100g g/100g proteins Valine Content 6.5 g/100g g/100g proteins - Nutritional Properties
Value Units Test Method / Conditions Ash Nutrient Value 6.1 g/100g g/100g Calcium Nutrient Value 1000.0 mg/100 g mg/100 g Carbohydrate Nutrient Value 32.0 g/100g g/100g Chloride Nutrient Value 780.0 mg/100 g mg/100 g Cholesterol Nutrient Value 68.0 mg/100 g mg/100 g Citric Acid Nutrient Value 1.2 g/100g g/100g Copper Nutrient Value 59.0 μg/100g μg/100g Energy (Calories) 2068.0 kJ/100 g kJ/100 g Fat Nutrient Value 26.0 g/100g g/100g Fiber Nutrient Value 0.0 g/100g g/100g Iodine Nutrient Value 130.0 μg/100g μg/100g Iron Nutrient Value max. 0.3 mg/100 g mg/100 g Lactic Acid Nutrient Value 0.21 g/100g g/100g Magnesium Nutrient Value 87.0 mg/100 g mg/100 g Manganese Nutrient Value 16.0 μg/100g μg/100g Phosphorus Nutrient Value 760.0 mg/100 g mg/100 g Polyunsaturated Fatty Acids (PUFA) Nutrient Value 0.5 g/100g g/100g Potassium Nutrient Value 1200.0 mg/100 g mg/100 g Protein Nutrient Value 32.0 g/100g g/100g Saturated Fat Nutrient Value 15.0 g/100g g/100g Selenium Nutrient Value 32.0 μg/100g μg/100g Sodium Chloride Nutrient Value 0.7 % % Sodium Nutrient Value 280.0 mg/100 g mg/100 g Sugar Nutrient Value 16.0 g/100g g/100g as glucose Transfat Nutrient Value 0.6 g/100g g/100g Vitamin A Nutrient Value 260.0 μg/100g μg/100g Vitamin B1 Nutrient Value 0.22 mg/100 g mg/100 g as thiamine Vitamin B12 Nutrient Value 3.7 μg/100g μg/100g cyanocobalamin Vitamin B2 Nutrient Value 1.2 mg/100 g mg/100 g Riboflavin Vitamin B3 Nutrient Value 0.6 mg/100 g mg/100 g Niacin Vitamin B5 Nutrient Value 2.2 mg/100 g mg/100 g Panthothenic Acid Vitamin B6 Nutrient Value 0.17 mg/100 g mg/100 g pyridoxine hydrochloride Vitamin B7 Nutrient Value 18.0 μg/100g μg/100g biotin Vitamin B9 Nutrient Value 27.0 μg/100g μg/100g folate Vitamin C Nutrient Value 3.7 mg/100 g mg/100 g Ascorbic Acid Vitamin D3 Nutrient Value max. 0.05 μg/100g μg/100g Vitamin E Nutrient Value 0.78 mg/100 g mg/100 g Zinc Nutrient Value 3.6 mg/100 g mg/100 g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 9.0-10.0 % % Flavored milks Dosage (Use Level) 14.0-18.0 % % - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Density (SDS) 0.4-0.7 g/mL g/mL Ignition Energy (SDS) min. 30.0 MJ MJ Lower Explosion Limit (SDS) 60.0 g/m³ g/m³ Maximum Explosion Pressure (SDS) 0.9 MPa MPa Maximum Explosion Pressure (SDS) 0.9 MPa MPa 7.1 bar Minimum Ignition Energy (SDS) min. 30.0 MJ MJ Minimum Ignition Temperature (SDS) 460.0 °C °C Minimum Thickness for Self Ignition (SDS) 5.0 mm mm Minimum Thickness for Self Ignition (SDS) 120.0 mm mm at 100°C Minimum Thickness for Self Ignition (SDS) 9.0 mm mm at 200°C Minimum Thickness for Self Ignition (SDS) 5.0 mm mm at 330°C Water Activity (SDS) 0.1-0.4 -