Enhanced TDS
Identification & Functionality
- Blend
- No
- Food Ingredients Functions
- Function
- Protein Source
- Ingredient Name
- Product Code
- MITM13630
- 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
- VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER is suitable as an ingredient of wide range of lactose free food products like confectionery, ice cream and bakery with functional benefits like natural colour enhancement, possibility to sugar reduction and improved nutritional value. Not suitable for IMF dry blending.
- Bakery products VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER enables sugar reduction in sweet bakery applications like cakes, biscuits etc. giving them good sensory properties, enhanced colour. Due to high content of monosaccharides (glucose and galactose) browning is faster and the baking time can be reduced 10 - 20 % compared to standard products. As a milk protein source VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER has good water binding properties helping to achieve longer shelf life.
- Confectionery products VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER is an excellent ingredient in sugar reduction of fat based fillings and milk chocolate. When needed, the reduced sugar can be replaced with a suitable bulking agent or cocoa mass according to the dry matter content. VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER brings a pleasant, slightly caramellized, round milky taste and improved colour to the confectionery products.
- Ice cream It is easy to reduce sugar of ice cream at least by 20 % when using VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER as a milk ingredient, still keeping the taste delicious. The texture of the ice cream stays smooth, no coarse lactose crystals will be present.
- Dairy products, puddings High-protein puddings, containing up to 10 % protein, can be produced with VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER, which gives extra sweetness without increasing carbohydrate content. The pudding has an excellent taste profile and a smooth, creamy texture. The product has good processing properties and stability in indirect UHT treatment.
- Nutritional supplements and dietary products VALIO EILA™ SWEET LACTOSE FREE SKIMMED MILK POWDER is ideal for use in a variety of nutritional supplements and dietary products such as powders, bars and drinks etc. It provides valuable milk nutrients, proteins and minerals as well as sweeter taste than standard milk powder.
Properties
- Physical Form
- Soluble In
Regulatory & Compliance
- Certifications & Compliance
- Contains any chemicals listed on Prop 65 (including impurities, residues, catalysts, monomers, and by-products and excluding heavy metals)?
- 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
- Free flowing, white or light cream colored powder.
- Appearance (SDS)
- Spray - dried, hygroscopic fine powder
- Item Number
- Odor
- Sweet milky flavor
- Taste
- Clean pleasant
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions Ash Content 7.9 % Ash Content 7.9 % Ash Content 7.9 % Nitrogen Content 5.6 g/100g Nonprotein Titratable Acidity max. 0.15 % pH 6.7 - 10% Solution - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 10000.0 CFU/g at 30°C Bacillus Cereus Count max. 100.0 CFU/g Internal Method presumptive Coagulase Positive Staphylococci Count max. 10.0 CFU/g Coagulase Positive Staphylococci Count max. 10.0 CFU/g Coagulase Positive Staphylococci Count max. 10.0 CFU/g Enterobacteriaceae Count max. 10.0 CFU/g Mold Count max. 50.0 CFU/g Yeast Count max. 50.0 CFU/g - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 18.0 mo - Physical Properties
Value Units Test Method / Conditions Insolubility Index max. 0.5 ml Moisture Content 2.0 % Internal Method at 80°C, 5 hr - Material Composition
Value Units Test Method / Conditions Dry Matter Content 98.0 g/100g Fat Content 0.6 % Fat Content 0.6 % Lactose Content max. 0.1 g/100g Monounsaturated Fatty Acids (MUFA) Content 0.1 g/100g Protein Content 37.0 % Protein Content 37.0 % Sugar Content 26.2 % Internal Method Glucose - Nutritional Properties
Value Units Test Method / Conditions Ash Nutrient Value 7.9 g/100g Calcium Nutrient Value 1210.0 mg/100 g Carbohydrate Nutrient Value 52.4 g/100g Chloride Nutrient Value 980.0 mg/100 g Cholesterol Nutrient Value 20.0 mg/100 g Citric Acid Nutrient Value 1.9 g/100g Copper Nutrient Value 62.0 μg/100g Energy (Calories) 1563.0 kJ/100 g Fat Nutrient Value 0.6 g/100g Fiber Nutrient Value 0.0 g/100g Iodine Nutrient Value 156.0 μg/100g Lactic Acid Nutrient Value 0.2 g/100g Magnesium Nutrient Value 120.0 mg/100 g Manganese Nutrient Value 20.0 μg/100g Phosphorus Nutrient Value 980.0 mg/100 g Potassium Nutrient Value 1580.0 mg/100 g Protein Nutrient Value 37.0 g/100g Saturated Fat Nutrient Value 0.4 g/100g Selenium Nutrient Value 36.0 μg/100g Sodium Chloride Nutrient Value 0.9 % Sodium Nutrient Value 370.0 mg/100 g Sugar Nutrient Value 26.2 g/100g as glucose Transfat Nutrient Value max. 0.02 g/100g Vitamin A Nutrient Value 4.0 μg/100g Vitamin B1 Nutrient Value 0.35 mg/100 g as thiamine Vitamin B12 Nutrient Value 2.9 μg/100g cyanocobalamin Vitamin B2 Nutrient Value 1.5 mg/100 g Riboflavin Vitamin B3 Nutrient Value 1.0 mg/100 g Niacin Vitamin B5 Nutrient Value 3.4 mg/100 g Panthothenic Acid Vitamin B7 Nutrient Value 29.0 μg/100g biotin Vitamin B9 Nutrient Value 32.0 μg/100g folate Vitamin C Nutrient Value 8.0 mg/100 g Ascorbic Acid Vitamin D3 Nutrient Value max. 0.05 μg/100g Vitamin E Nutrient Value max. 0.1 mg/100 g Zinc Nutrient Value 4.0 mg/100 g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 10.0-20.0 % Bakery products - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Deflagration Index (SDS) 53.0 bar.m/s Density (SDS) 0.4-0.7 g/mL Explosive Pressure Rise Rate (SDS) 194.0 bar/s Ignition Energy (SDS) min. 30.0 MJ Maximum Explosion Pressure (SDS) 0.9 MPa Minimum Explosible Concentration (SDS) 60.0 g/m³ Minimum Ignition Temperature (SDS) 460.0 °C Minimum Thickness for Self Ignition (SDS) 120.0 mm at 100°C Minimum Thickness for Self Ignition (SDS) 9.0 mm at 200°C Minimum Thickness for Self Ignition (SDS) 5.0 mm at 330°C Vapor Pressure (SDS) 0.1-0.4 mm Hg Water activity aᵥᵥ