Demineralised whey is produced from sweet whey then subject to cooling, filtration and pasteurisation process. It is an ingredient of high quality food products and may be a milk substitute or filler or firming agent. Its taste is more neutral than regular whey, therefore its application range is wider.

Yoghurt powders are made from skim milk (or skim milk with addiction of liquid whey ) acidified by yoghurt bacterias: Lactobacillus bulgaricus and Streptococcus thermophilus submitted to spray drying as a liquid youghurt. We offer an extensive range of products with various protein (between 23  % and 34 %) and pH level (between 4.2 and 5,4). Based on organoleptic parameters products can be divided into sour, medium and mild type.

Cream powder is an excellent source of milk fat of various concentration degrees. Fat level is min. 42 % and protein level is min. 20 %. Perfectly substitutes liquid cream. It is often used in production of products requiring higher milk fat content.

Serum proteins concentrates with a high nutritional value resulting from the production of acid casein and concentrated by a membrane filtration and then spray dried. It contains no glycomacropeptide and its threonine content makes it a particularly suitable product for infant nutrition as well as weight loss dietetics and sport nutrition in applications such as fortified drinks, powder mix, high-protein bars, etc.

Serum protein concentrates with a high nutritional value resulting from the production of acid casein through a membrane filtration and spray dried. Protarmor™ 82 SBLi becomes ”instant” by adding sunflower lecithin. Then it has very good solubility and dispersibility qualities. Its specific composition of ß-lactoglobulin and amino acids provides a product particularly suitable for protein nutrition such as sports nutrition and weight loss dietetics for the formulation of powdered instant drinks, high-protein bars, meal replacement, etc.

Gelling whey protein concentrate specifically designed for texturing in acidic mediums. Due to its texturing properties and its pH, Oragel™ 709 is suitable for use in acidic mediums and specifically for fresh cheeses and cheese specialties manufacturing.

Food foams have been known since the introduction of soufflés in the late 18th century. Today the food industry offers a wide range of foam-based foods, including meringues, whipped cream, marshmallows and sauces. Foams offer a lighter texture than, say, a thick sauce, and can be obtained by adding hydrolysed milk or hydrolysed protein to your recipe.

Once made, the foam remains fragile, and it is often necessary to add a stabilizing agent. Traditional stabilizers include sugar, gelatin and agar jelly.

Today, foaming agents are widely used in the food industry. They serve two purposes: firstly to assist in producing the foam, and secondly to stabilize it.

Armor Proteines has developed a wide range of functional ingredients, including hydrolysed milk and hydrolysed protein, designed to assist in the manufacture of many chocolate and confectionery products. These include all types of chocolate (white, milk and dark), chocolate bars, caramels and biscuits.

In particular, our FoamArmorTM product range is a caseinate hydrolysate. Its foaming and swelling properties allow it to improve the texture of many sweet foods such as ultra-fresh, bakery and confectionery products. It also improves the stability and preservation of finished products.

Despite these advantages, using FoamarmorTM has very little impact on cost, compared with traditional ingredients.

Our other products include functional ingredients to improve food texture and the flavor of prepared meals and pastries.

Casein or serum protein hydrolysates used in dietetics or for the ferment culture as a source of nitrogen and amino acids that is easily assimilated.

Fresh whole milk is skimmed and pasteurized before undergoing an acidification at pH 4.6 (isoelectric point of casein). Then the caseins aggregate to form an acid coagulum of casein, commonly called curd. It is separated by a centrifugation of the whey and then washed to obtain a casein containing less than 1% fat, less than 1% minerals and about 0.1% lactose. This curd, insoluble in water, is then ground and dried in dryer. Then the acid casein is obtained.

The rennet casein is a phosphorus-protein complex (micelles) resulting from the milk coagulation by the action of enzymes (chymosin and pepsin) contained in the calf’s abomasum. The micellar structure and the presence of calcium give the rennet casein its texturizing properties. It is mainly used in the manufacture of processed cheese and similar cheeses to which it gives a filata characteristic and good melting properties.