APPLICATIONS

Fresh Dairy Products

Why use InLeit Protein?

Native whey proteins have a high gelling property.
A good combination of micellar casein with native whey proteins could solve the classic syneresis problems in prepared and stirred yogurts.

We can change the balance between the casein/native whey proteins and the mineral components of milk to reduce the viscosity in high protein drinks.

Applications

1

Healthy products

Fresh and healthy dairy products, rich in milk protein, low in sugar and fat
2

Low-fat creamy products

Low fat or 0% fat yogurt. Very creamy "greek style yogurt"
3

Products with new textures

New textures and no syneresis in final products

SMP LOW HEAT

INLEIT MP85

INLEIT MPI90

INLEIT NATWPI90

INLEIT MCI90

LEITUP M85B

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