U.S. Dairy Products > Milk Powders
Using Milk Powder
Milk powders are used in a wide range of foods. The major components in milk powder (proteins, lactose and milkfat) affect the way in which milk powders perform and their suitability for each type of application.
|Benefit of Milk Powder
|Improve product texture to create a moister product; provide baked, brown flavor during baking and heating; accentuate color development; provide vitamin and mineral fortification.
|Increase viscosity; help maintain foam stability; can provide creamy dairy notes; provides vitamin and mineral fortification.
|All-natural emulsifying ingredients, provide structural support, contribute to a smooth texture, provide creamy, dairy notes and richness; contribute to the caramelized color associated with many confections.
|All-natural emulsifying ingredients, improve mouthfeel, create lower fat products with the taste of full fat, help maintain foam properties, provide a clean flavor and aroma, represent a natural and good source of soluble vitamins.
|Can improve the overall nutritional profile, can provide creamy dairy notes, ensure even flavor distribution.
|Increase nutritional value, form stable emulsions, improve mouthfeel and texture, contribute a subtle dairy flavor and aroma.
|Increase nutritional value, provide vitamin and mineral fortification, contribute to a food's healthy image and clean label.
|Can improve the overall nutritional profile, all-natural emulsifying ingredient, enhance visual appeal of reduced-fat soups and sauces, acts as a flavor carrier, adds richness.
|Processed Meats & Seafood
|Form stable emulsions, provide structural support to meat products, improve texture, enhance flavor by acting as a flavor carrier for spices and herbs.
|Seasonings & Flavors
|Act as a flavor carrier.
|Can improve the overall nutritional value, contribute to a food's healthy image and clean label.
|Increase nutritional value, provide vitamin and mineral fortification.