U.S. Dairy Products > Permeate

Functional Properties

Permeate can include many different products with a minimum of 76% lactose, and a maximum of 7% protein and 14% ash. The lactose content in permeate dictates its ability to improve the texture of many applications, affect their appearance and color, extend sweeteners or shortening, and provide such dairy minerals as calcium and phosphorus.




Contributes to browning in baked goods Baked goods Meats

Creates stable emulsions and prevents fat globules from forming one large mass

Baked goods
Flavor Enhancement Brings out already present flavors

Baked goods Soups Confectionery Dry mixes Meats

Sodium Reduction

Cost-effective method of reducing sodium content

Baked goods Soups Confectionery Dry mixes Meats
Water Binding & Viscosity Building Provides fat-like attributes in products, allowing a reduction in fat content, and improves product texture, creating moister products Baked goods