SKU:SPESPR1000
Performing Milk Protein Concentrate - Esprolac - 75% Protein Part - E471 Substitute in Ice Cream
Performing Milk Protein Concentrate - Esprolac - 75% Protein Part - E471 Substitute in Ice Cream
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Prezzo di listino
€38,00 EUR
Prezzo scontato
€38,00 EUR
Prezzo di listino
Prezzo unitario
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Concentrated milk protein. Stabilizer widely used in high-end ice cream with no additives and no E 471.
The high cost is due to the rare availability of product and shipping costs included even with the purchase of only one kg. See multi-kg options for lower prices.
Among the advantages of Esprolac: white color and neutro taste, excellent powder stability (3-year shelf-life) and low sensitivity to process and formulation conditions.
ESPROLAC® is a special blend of selected and carefully created/processed Milk Protein suitable as a Fat Substitute and Stabilizer.
Ingredients: 100% natural milk and milk derivatives.
Label statement: Milk protein or fat-free milk solids.
Label statement: Milk protein or fat-free milk solids.
Nutritional Appearance:
Composition per 100 g:
ESPROLAC® PROTEIN75%.
Composition per 100 g:
ESPROLAC® PROTEIN75%.
FATS 1%
LACTOSE 10%.
MINERALS 9%.
HUMIDITY 5%
ENERGY 1450 kJ (350 kcal)
METHOD OF USE: 1 part ESPROLAC® in 3 parts water. Mix at 20°C (68°F). Heat to 65-70°C (65-70°F) during mixing. The solution can replace 1:1 grease.
ENERGY 1450 kJ (350 kcal)
METHOD OF USE: 1 part ESPROLAC® in 3 parts water. Mix at 20°C (68°F). Heat to 65-70°C (65-70°F) during mixing. The solution can replace 1:1 grease.
APPLICATION:
Ice cream: 0.5 to 4%
Margarine/cream spread: 0.4 to 1%
Cream cheese: 0.8 to 2%
Plant-based cream cheese: 0.5 to 3 percent
Cream filling: 0.5 to 4 percent
Seasoning: 0.5 to 3%
Made in Denmark.
It is a milk protein blend developed by a group of researchers at the University of Copenhagen as a fat substitute.
Due to its excellent stabilizing abilities, in recent years, it has become an important ingredient in the production of high-quality ice creams, where simple recipes without or with reduced use of additives are involved.
Its ability to structure mixtures into a very fine lattice and high water retention lead to increased structure tightness, reduced syneresis in finished products, and an appreciable increase in creaminess. In addition, the small size of the ice crystals results in ice creams with less cold sensation on the palate.
Unlike many whey proteins, which tend to have bitter aftertastes and dark colors, Esprolac is prized for its neutro taste and very white color.
A high-quality ingredient that has gained high approval from manufacturers engaged in preparing products with recipes without E numbers on the label, ideal for discerning consumers.
A high-quality ingredient that has gained high approval from manufacturers engaged in preparing products with recipes without E numbers on the label, ideal for discerning consumers.
In northern European markets Esprolac has also been used for years in the preparation of margarines, spreadable cheeses, sauces and dressings.
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