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Food, Beverage & Nutrition
Interfood Ingredients Ltd
Interfood Ingredients Ltd lists 27 grades in Food, Beverage & Nutrition. The sheets saved on this site are below.
About Interfood Ingredients Ltd
Interfood Ingredients Ltd is a global supplier of dairy ingredients used in the Food, Beverage and Nutrition industry. This company has a portfolio that consists of Cheese, Infant Milk Powders, Dairy Proteins, Fat Filled Powders, Condensed & Evaporated Milk, Milk Powders & Derivatives, and more. These ingredients are widely used in beverages, chocolate, confectionery, ice cream, and baked goods.
Grades from Interfood Ingredients Ltd
Acid Casein (Fresh Curd)
Acid Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, by precipitation with food grade hydrochloric acid. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manufacturing of food products, including sports nutrition, cheese, yogurt, energy bars, drinks and meat. Acid Casein (Fresh Curd) is also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers.
Demineralized Whey Powder (40%)
Demineralized Whey Powder (40%) is made from sweet cheese whey by partial demineralization (40%), concentration and spray drying. This product has a fat content of 1.5% (max) and a protein content of 11% (min). It s a creamy white powder with a bland, slightly sweet taste. Whey Powder is used in a variety of applications, including infant nutrition, dairy, ice-cream and baked goods.
Demineralized Whey Powder (90%)
Demineralized Whey Powder (90%) is made from sweet cheese whey by partial demineralization (90%), concentration and spray drying. This product has a fat content of 1% (max) and a protein content of 12% (min). It s a creamy white powder with a bland, slightly sweet taste. Whey Powder is used in a variety of applications, including infant nutrition, dairy, ice-cream and baked goods.
Anhydrous Milk Fat (98.8%)
Anhydrous Milk Fat (98.8%) is a food product produced from fresh cream or first grade butter by means of physical processes only, during which water and non-fat dry matter are extracted. It is light yellow liquid, with a sweet, butter-like taste. Anhydrous Milk Fat is used as an ingredient in a variety of food products.
Lactic Butter (Salted)
Lactic butter (Salted) is a food product obtained from pasteurized sweet cream from pure cow’s milk in a continuous churning and kneading process, while adding a small amount of a special lactic acid culture and salt. It is a light yellow colour. It remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F).
Lactic Butter (Unsalted)
Lactic butter (Unsalted) is a food product obtained from pasteurized sweet cream from pure cow’s milk in a continuous churning and kneading process, while adding a small amount of a special lactic acid culture and salt. It is a light yellow colour. It remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F).
Lactose (Edible)
Lactose (Edible) is a product manufactured from fresh sweet whey by separation, crystallization, concentration, washing, drying and milling. It is a white to yellowish, free-flowing crystalline powder, with a neutral taste and a slightly sweet odor. Lactose has a variety of applications in food products, including as sweetener in chocolate and infant nutrition, as a carrier for seasonings, and an ingredient in baked goods and confectionaries.
Liquid Raw Milk
Liquid Raw Milk, is produced from 100% fresh cow's milk, purified by filtration. No components are added or removed, and it is collected from the farm for direct transport to the processor. It is used in the international food and feed markets for a wide range of dairy products or as ingredient in food products.
26% Full Cream Milk Powder (Regular, ADPI Extra Grade)
26% Full Cream Milk Powder (Regular, ADPI Extra Grade) is a soluble powder made by concentration and spray drying of pasteurized and protein standardized whole milk. It is white to creamy white, and has a sweet, authentic flavor characteristic of whole milk. Fat content is 26% (min) and protein content is 24% (min). Milk powder is used in the production of baked goods and confectioneries.
26% Full Cream Milk Powder (Regular, Protein Standardized)
26% Full Cream Milk Powder (Regular, Protein Standardized) is a soluble powder made by concentration and spray drying of pasteurized and protein standardized whole milk. It is white to creamy white, and has a sweet, authentic flavor characteristic of whole milk. Fat content is 26% (min) and protein content is 23.5% (min). Milk powder can be used in the production of baked goods and confectioneries.
28.1% Instant Full Cream Milk Powder Spray, CODEX (Standardized)
28.1% Instant Full Cream Milk Powder Spray, CODEX (Standardized) is a soluble powder made from pasteurized standardized protein whole milk by concentration and spray drying into an agglomerated and lecithinated powder. It has a white to creamy white color and a sweet taste that is authentic and characteristic of milk. Typical fat content is 28.1% (max), and protein content is 34% (min). It is used in the production of baked goods and confectioneries.
