Inleit Ingredients, S.L.U.
Polígono Industrial Curtis-Teixeiro
Rúa E, s/n · 15310 Curtis-A Coruña, España
Tel: +34 881 557 946
Email: info@inleit.es
SMP MH is a spray-dried milk powder obtained by removing water from pasteurized skim milk. It contains a minimum milk protein of 34% on total solids nonfat.
SMP MH provides excellent emulsification, thickening, gelling and foaming functionalities with nutrition and desirable sensory characteristics.
SMP MH is used widely for a food ingredient where rennetability or coagulation is required such as in cheese and fermented dairy products for its high nutritional quality combined with its versatile and multi-functional properties.
SMP LH Low Spores is a spray-dried milk powder obtained by removing water from pasteurized skim milk. It contains a minimum milk protein of 34% on total solids nonfat.
WPNI: ≥ 6.0 mg/g = Low heat (LH)
Thanks to our innovative soft process and filtration technology SMP LH Low Spores keeps the proteins in their most native state and provides excellent solubility and clean milky flavor with nutrition and desirable sensory characteristics.
SMP LH Low Spores is suitable as a substitute of liquid milk. It can be used for applications that requires maximum protein reactivity such as yoghurt, cheese, infant and animal nutrition, and where native protein is required.
LeitUp M85B is a functional native milk protein isolate powder obtained by microfiltration of skim milk that is naturally rich in micellar casein.
LeitUp M85B preserves milky flavor and it has great hydration properties, low buffer capacities and allows different food products to obtain desirable texture.
LeitUp M85B is ideal for applications that require high-protein and high-nutritional compositions such as fresh dairy products, traditional and innovative cheese.
LeitUp M90B is a functional native milk protein isolate powder obtained by microfiltration of skim milk that is naturally rich in micellar casein.
LeitUp M90B preserves milky flavor and it has great hydration properties, low buffer capacities and allows different food products to obtain desirable texture.
LeitUp M90B is ideal for applications that require high-protein and high-nutritional compositions such as fresh dairy products, traditional and innovative cheese.
InLeit NatWP85 is a native soluble milk protein isolate obtained by membrane filtration of skim milk.
InLeit NatWP85 has high solubility and excellent nutritional value with amino acid profile. Functional properties include gelling and foaming for numerous food and beverage end products.
InLeit NatWP85 is suitable for every application in food and nutrition where the composition requires highly nutritional, high-quality protein and in aerated or jellified products.
InLeit MC85 is a milk protein isolate powder obtained by microfiltration of skim milk that is naturally rich in micellar casein.
InLeit MC85 has very clean flavor profile and it improves viscosity, structure, texture of gel as well as and foaming properties of different food products.
InLeit MC85 is suitable for dairy, food and nutritional applications typically cheese among others thanks to its gel networking, quality and yield properties.
InLeit MP85 is a spray-dried milk protein isolate powder obtained by membrane filtration of skim milk. It contains a minimum of 85% protein on dry matter.
InLeit MP85 provides excellent water retention, solubility, viscosity, gelation and emulsion ability with a very clean flavor profile, and high heat stability.
InLeit MP85 is suitable for variety of food and nutritional applications where standardization and enrichment in proteins are required.
InLeit MPI90 is a spray-dried milk protein isolate powder obtained by membrane filtration of skim milk. It contains a minimum of 90% protein on dry matter.
InLeit MPI90 provides excellent water retention, solubility, viscosity, gelation and emulsion ability with a very clean flavor profile, and high heat stability.
InLeit MPI90 is highly suitable for value-added nutritional applications such as dietetic formulations, high-protein clinical formulations and nutritional bars.
InLeit MCI90 is a milk protein isolate powder obtained by microfiltration of skim milk that is naturally rich in micellar casein.
InLeit MCI90 has very clean flavor profile and it improves viscosity, structure, texture of gel as well as emulsifying and foaming properties of different food products.
InLeit MCI90 is ideal for nutritional applications that require high-protein and high-nutritional compositions such as nutritional beverages, powdered beverages, nutrition bars and supplements
InLeit NatWPI90 is a native soluble milk protein isolate powder obtained by membrane filtration of milk.
InLeit NatWPI90 has high solubility and excellent nutritional value with amino acid profile. Functional properties include gelling and foaming for numerous food and beverage end products.
InLeit NatWPI90 contains a superior level of protein and it makes ideal for a variety of health and wellness applications in which proteins are primarily required.
MILK PERMEATE CONCENTRATE 22% is obtained from high-quality milk through the removal of protein and other solids from milk by ultrafiltration.
MILK PERMEATE CONCENTRATE 22% has a clean flavor and provides good heat stability and foaming functionality.
MILK PERMEATE CONCENTRATE 22% is suitable for use in dairy based drinks and desserts, food preparation, milk powder standardization, and lactose.
MPP is a spray-dried milk permeate powder obtained from ultrafiltration of high-quality milk.
MPP has a clean flavor and provides good heat stability, foaming functionality, excellent fluidity and stability during storage.
MPP is suitable for use in dairy based drinks and desserts, food preparation, milk powder standardization, lactose replacement, and total solids.
CREAM 40 is obtained from high-quality milk by centrifugal separation. It contains a minimum milk fat of 40%.
CREAM 40 has a fresh, clean flavor and provides great flavor enhancement, smooth viscosity, emulsification, browning and whitening functionalities.
CREAM 40 is ideal for use in butter, ice cream, and UHT products as well as in cultured dairy products, puddings, and other cream-based desserts.
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