Inleit
InLeit ingredients came to fruition in 2016 as a result of an ambitious business project between two international leaders in the food industry. This commercial alliance was designed in order to transform InLeit into a household name for the production and distribution of high added-value, dairy-based ingredients.
The joint-venture formed by LIASA and Rich’s in 2016 combines the strengths and advantages of both market leaders. Joint-venture as a platform to challenge the competitive Milk Ingredients landscape, to integrate the resources reasonably and efficiently, and to expedite the customer-centric disruptive innovations in the market.
Ken foods : The leading company in Spain, with more than 40 years of experience in the market for the production of specialised fats. A pioneer in the production, preparation and distribution of pasteurised and UHT creams for the food sector. The company generates revenue of € 93 million, with 180+ Associates, Distributing in more than 30 countries across 4 continents.
Rich product corporation : Rich Products Corporation, a multinational company founded by Robert Rich Sr. in 1945 in the USA, has been noted from its beginning for its innovative nature. Its products are aimed at providing solutions to professionals in the food industry. With Annual sales of $ 3.7 billion, 10K+ Associates, Distributing in more than 100 countries, 38 factories throughout the world. [->]
Inleit is certified with : Halal | Kosher | ISO 22000 | Health certificate | FSSC 22000 | ISO 9001
Products offered are : Micellar casein 85 | Milk permeate powder
Products
Micellar casein 85
InLeit MC85 is a low spore milk protein isolate powder obtained by microfiltration of skim milk that is naturally rich in micellar casein. In addition to its low bacterial content, it has a mild taste and improves the viscosity and texture of products. Thanks to its high heat stability, it can be used in products with high heat treatment. In addition to its low bacterial and spore counts, has very clean flavor profile and it improves viscosity, structure, texture of gel as well as and foaming properties of different food products.
MC85 is suitable for dairy, food and nutritional applications typically cheese among others thanks to its gel networking, quality and yield properties.
Micellar casein 85 Applications
| Industry | Application |
|---|---|
| Food & Nutrition | Cake Gel, Cheese, Dairy Products, Dessert Bar, Dietary Supplements, Nutritional Bars, Senior & Clinical Nutrition, Sports Nutrition, Shelf-stable beverages and smoothies |
Benefits of Micellar casein 85
- Good Solubility
- Good Wettability
- Excellent Low Viscosity
- Superior High Protein Recipes
- Excellent Heat Stability (Neutral Ph)
- Good Emulsifying
- Good Foaming
- Average Gelling
- Good Water Retention
- Good Texturizer
- Good Flavor (Milky)
Specifications of Micellar Casein 85
| Specifications | Value |
|---|---|
| Protein | 81.2% |
| Ash value | 7.5% |
| Carbohydrate | 4.3% |
| Fat | 1.5% |
Top FAQs on Micellar Casein
Milk Permeate Powder
Milk permeate powder (MPP) is a non-caking, spray-dried product obtained through the ultrafiltration of high-quality milk. This process separates the proteins and fats, leaving behind permeate, which is rich in lactose and minerals. MPP offers a mild taste and excellent solubility, making it versatile in various applications. Notably, it maintains its stability and fluidity during storage, ensuring ease of use in food formulations over time.
Milk permeate powder is a co-product of whey protein manufacturing, where membrane processes are used to separate out the protein content. Although its composition is similar to whey permeate, milk permeate stands out because it is derived directly from milk. This results in fewer processing steps and gives milk permeate a distinct organoleptic profile, characterized by a clean and consistent flavor. This profile, alongside its nutrient-rich composition, makes MPP a valuable ingredient in products like dairy blends, confectionery, and beverages, enhancing both flavor and nutritional value.
MPP Applications
| Industry | Application |
|---|---|
| Food | Chocolate and Toffees (30% Replacement), Bakery (Moisture Retention, color enhancement, Cost Reduction), Dairy Based supplements and Blends, Softy Ice cream premix (Ice creams), Functional drinks (Hyper rehydration, ORS and Electrolytes), SMP Standardization - To standardize the protein content in SMP to 34%, As fillers in Savories and Seasoning flavor |
Benefits of MPP
- Standardizing of SMP/ WMP
- Milk solid replacer up to 30-50%
- Reduces CIU and production cost
- Excellent browning appearance
- Salt reduction in the biscuits
- Enhances crispness in baked goods
- Improves moisture retention in breads
- Flavor Enhancer
- Bake stable
- Lactose replacement
Specifications of MPP
| Specifications | Value |
|---|---|
| Form | Granular |
| Color | Creamy White |
| Flavor/Taste | Slight Salty |
| Lactose | Approx. 86% |
| Proteins | 3-5% |
| Ash | Max 9% |
Top FAQs on MPP
Certificates
- Allergen, GMO & radiation statement, Origin, Vegetarian, CLP/Reach statement