Milk Protein Concentrate – Pro-Ice 🥛

Milk protein concentrate. A widely used stabilizer in premium ice creams without additives or E 471.

The high cost is due to the product’s rare availability; shipping costs are included even when purchasing just 1 kg. See the options for larger quantities for lower prices.

Among the advantages of Pro-Ice: white color and neutral taste, excellent powder stability (3-year shelf life), and low sensitivity to processing and formulation conditions.

Pro-Ice is a special blend of selected milk proteins that have been carefully developed and treated, suitable as a fat replacer and stabilizer.

🥄 Directions for Use

1 part Pro-Ice® to 3 parts water. Mix at 20°C. Heat to 65–70°C while mixing. The solution can replace fat at a 1:1 ratio.

🍦 Applications and Dosages

• Ice cream: 0.5–4%
• Margarine/spreadable cream: 0.4–1%
• Cream cheese: 0.8–2%
• Plant-based cream cheese: 0.5–3%
• Cream filling: 0.5–4%
• Dressing: 0.5–3%

Thanks to its excellent stabilizing properties, in recent years it has become an important ingredient in the production of high-quality ice cream, where simple recipes with no or reduced use of additives are preferred. Its ability to structure mixtures into a very fine network and its high water retention result in greater structural stability, reduced syneresis in finished products, and a noticeable increase in creaminess. In addition, the smaller ice crystals produce ice cream with less of a cold sensation on the palate. ❄️

Unlike many whey proteins, which tend to have bitter aftertastes and dark colors, Pro-Ice is appreciated for its neutral taste and very white color. A high-quality ingredient that has received strong approval from producers focused on preparing products with recipes without E numbers on the label, making it ideal for the most discerning consumers. ✅

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT