Advancelac® Permeado de Whey
Present in your daily food, AdvanceLAC® Whey Permeate is obtained during the production process of Whey Protein. It adds dairy flavor, nutrients, and texture to various food formulations.
In practice, this ingredient improves the appearance and maintains the softness and texture of food for longer.
In addition to being very versatile, AdvanceLAC® Whey Permeate is an alternative for cost saving in formulations containing traditional dairy ingredients.
Whey Powder Permeate is rich in sugar from milk, has considerable levels of B vitamins, proteins of high biological value and moderate concentration of minerals.
Its composition gives it interesting nutritional and functional properties for different applications in the food industry and can be used in various products, both for human and animal feed (used in the manufacture of feed for pigs, cattle, horses and pets), in addition to presenting great technological potential for the development of new products.
Due to its ease of incorporation into other products, it makes Permeado an excellent ingredient for mixtures, improving the nutritional profile of high performance formulations.
When compared to other milk solids, it presents the best cost-benefit ratio. Minerals such as calcium, phosphorus, magnesium and a reduced percentage of sodium and chlorides, make the product an excellent option for applications in formulations where lower levels of sodium are desired. The lactose present in Permeado also acts as an excellent sensory agent, improving the palatability of formulations and contributing to the increase in milk flavor and caramelization and color characteristics in products such as baked goods and baked goods.
Replaces ingredients that provide carbohydrates and energy: corn, soy, sugars, maltodextrin, starches, etc.
Product with quality certified by national and international inspection bodies, it meets all technical parameters of customers. Produced in Brazil, with recognized performance, Sooro Renner Serum Permeado is obtained through filtration processes in Reverse Osmosis membranes, Ultrafiltration, Evaporation, lactose crystallization and drying in a spray dryer.
During the stages of the process, the product is submitted to pasteurization heat treatments, which guarantees to the final product the characteristic of low levels of microbiological counts.
The technological process used by Sooro Renner allows to obtain a product with “Non Caking” characteristics, that is, the product does not absorb moisture during the steps of manipulation and dosage in the formulations, allowing it to be used in continuous process systems, pneumatic transport , storage in silos and addition to products with different moisture ranges.