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InLeit® Milk Permeate Concentrate 22%
Inleit Ingredients MILK PERMEATE CONCENTRATE 22% is obtained from high-quality milk through the removal of protein and other solids from milk by ultrafiltration.
Product families
Applications
Food & Nutrition — Beverage
- Other Non-Alcoholic Beverages
- Tea Cocoa & Coffee
Food & Nutrition — Food
- Bakery
- Dairy
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Alternates & Replacements
- Dairy Products
Other characteristics
- Brand
- InLeit
- Features
Free Flowing, Glazing, Heat Stability, High Foaming, Improved Storage Stability, Spray Dried, Suitable for lactose intolerance; Good Solubility; Excellent Wettability; Excellent Low Viscosity; Excellent Heat Stability (Neutral Ph)
- Ingredient Name
- Milk Permeate
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Ingredient Origin
- Dairy Origin
- Certifications & Compliance
- FSSC 22000, Halal, ISO 22000, ISO 9001, Kosher
- Note
¹ Frequency monitoring according to analytical control guide.
- Odor
- Sweet odor
- Flavor
- Sweet flavor
- Markets
- Food & Nutrition
- Properties
Milk Permeate Concentrate 22% has a clean flavor and provides good heat stability and foaming functionality.
- Shelf LIfe
- 120 Hours
- Ingredient
- Milk Permeate
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Super Sacks
- Quality Assurance
- Aflatoxin M1
- results well below ≤ 0.050 ppb raw milk – verified through random testing of raw milk samples.
- Antibiotic
- not detected – tested on raw milk by use of quick test (Beta Star Combo).
- Pesticides and Contaminants
- according to EU regulations, frequency monitoring according to analytical control guide.
- National legislation should always be consulted for application and labeling.
- Storage Condition
120h (5 days) from the date of expedition.; Products must be stored in clean alimentary food grade tanks below 10⁰C.
- Packaging Information
- Food grade milk truck
- Food Ingredients Features
- Free Flowing
- Glazing
- Heat Stability
- High Foaming
- Improved Storage Stability
- Spray Dried
- Suitable for lactose intolerance
- Certifications and Compliance
- FSSC 22000
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Biscuits
- Dairy Based Desserts
- Dairy Desserts
- Dairy Drinks
- Dairy Products
- Egg Substitute
- Milk
- Pastries
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Density | 1.09 - 1.10 | g/l | Densimeter |
| pH | 6.0 - 6.5 | — | Potentiometry |
| Temperature | max. 6 | ºC | Thermometer |
Table 2 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1.000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | Not detected | cfu/g | ISO 21528 |
| Listeria¹ | Not detected | per 25g | ISO 11290 |
| Salmonella¹ | Not detected | per 25g | ISO 6579 |
Table 3 of 4
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 323.0 | kJ |
| Fat | 0.0 | g/100g |
| Saturated Fatty Acid | 0.0 | g/100g |
| Carbohydrate | 18.2 | g/100g |
| Sugars (lactose) | 18.2 | g/100g |
| Protein (Nx6.38) | 0.8 | g/100g |
| Fibre | 0.8 | g/100g |
| Salt (NaCl) | 0.063 | g/100g |
Table 4 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (Nx6.38) | 0.8 | % | ISO 8968 |
| Lactose | 19.0 | % | By difference |
| Fat Content | 0.0 | % | ISO 2450 |
| Ash | 2.2 | % | AOAC 930.30 |
| Dry Matter Content | 22.0 | % | ISO 6731 |
