Armor Proteines’ range of milk powders for the food industry

Milk powders are produced by drying skimmed or whole milk. They retain all the nutrients in milk, at the same time offering several advantages over liquid milk:
  • Longer shelf life, due to the reduction in moisture
  • Storage at room temperature, without refrigeration
  • Smaller volumes for transport
There are two main techniques for producing powdered milk: spray drying and the Hatmaker process. Spray dried milk powder is first pasteurized, then reduced by evaporation and finally sprayed into an air stream at 150°C. The remaining water evaporates almost instantaneously, leaving the milk solids in the form of a fine powder, known as milk protein concentrate. The Hatmaker process (drum drying) involves applying a thin film of milk to heated rollers. This tends to give the resulting powder a caramelized flavor. For this reason, it is generally used in the manufacture of chocolate and pastries. Armor Proteines offers its Choc’ArmorTM range of milk powders, produced using the Hatmaker process. We also offer a range of fat-filled milk powders. These are produced by mixing coconut or palm oil (in quantities varying from 26% to 50%) with skimmed milk prior to drying. These can replace powdered whole milk, reducing the cost of production without affecting the quality of the finished product. They are typically used in products such as ice-cream, chocolate and other confectionery, as well as biscuits, cakes and pastries. Lecithin can also be added, improving powder dissolution in water.

The benefits of milk replacers

Milk Replacers consist of fat-free milk powder, optionally with added vegetable or dairy fats. Fat content can be derived from milk (butter fat) or be of vegetable origin (coconut or palm oil). The quantity varies between 26% and 55%, depending on your requirements. A range of different protein contents is also available. By combining milk and fat powder in a single preparation, milk replacers facilitate the manufacture of a wide variety of foods. They can replace skimmed milk powder either completely or partially, without modifying the taste or texture of the finished product. Containing around 30% protein, milk replacers offer certain advantages from a nutritional point of view. Produced using a spray-drying technique, Armor Proteines milk replacers dissolve in warm water and are therefore easy to use in your recipes. Combining milk powder and fat in a single product, they can be associated with other ingredients in the same way as traditional skimmed milk powder, and offer excellent emulsifying properties. We offer a range of functional ingredients suited to different types of preparations: baking (bread, biscuits and cakes), ice-cream, dairy products, ready-made meals and confectionery, to help you produce high quality products at a lower cost. We also offer a fat-free milk replacer, LactarmorTM MP.

Lactose and Whey Byproducts

Lactose is a complex sugar also named disaccharide, consisting of two simple sugars: glucose and galactose. Its molecular chemical formula is C12H22O11. It is produced from whey, the liquid portion coming from milk coagulation, also called serum. Whey is a highly nutritious product that contains proteins, vitamins, lactose, water and very little fat. Several methods make it possible to extract the various components to be recovered or to adapt the whey to specific applications such as baby food, chocolate manufacturing or pastry and bakery markets.

Casein - Caseinates

Resulting from skim milk precipitation, casein and caseinates (highly purified proteins) are functional ingredients with many texturing properties and high nutritional qualities.

Milk proteins and their benefits

Milk has long been recognized as an important part of our diet, in particular for its calcium content, essential for normal bone development. Among other nutrients in milk, proteins account for 3.3%, including all nine essential amino acids required by human beings. The exact amount depends on a number of factors. Many of these proteins are not found elsewhere. The hundreds of milk proteins are divided into two main groups: casein proteins (around 80%) and whey or serum proteins (the remaining 20%). Both are recognized as high-quality proteins, thanks to the quantity of amino acids and their digestibility. Casein proteins contain phosphorus, whereas serum proteins do not. Whey proteins assist in carrying vitamins, strengthening the immune system and building up muscle tissue. More specifically, lactoferrin contributes to improved iron absorption. They are also used industrially to improve the texture of yoghurt and to bind water to meat products such as sausages. Whey proteins can be extracted from milk by first removing the cream (using centrifugation) and then filtering the remaining skimmed milk to remove the casein proteins, or curd. Armor Proteines develops and supplies a wide range of milk proteins to suit your requirements. Typical applications include improved food texture and low-fat products such as cheese or ready-made meals.

Minerals and Bio-components

Whole milk contains 0.8% of minerals. This mineral fraction includes calcium (≈ 118 mg per 100 g of whole milk), which is essential to the proper functioning of cells, magnesium (≈ 10.6 mg per 100 g of whole milk) and potassium (≈ 150 mg 100 g of whole milk), useful with the cellular mechanisms and a normal blood system activity. Milk also contains vitamins. Fat carries the lipophilic vitamins (A and D groups), but milk also contains hydrophilic vitamins from the B group (thiamine, riboflavin, folic acid, cobalamin, etc.). In milk, we can also find proteins with biological activities such as lactoferrin, bacteriostatic glycoprotein and lactoperoxidase, a bactericidal enzymatic system.
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