Lactoprot Deutschland GmbH
Booth number: R-P3
www.lactoprot.de
About us
The main focus of our activities is on processing milk and whey. As one of the international leaders in the production of caseinates (milk proteins), we look back on a long tradition. Our owner-managed group of companies has a knowledge of the diverse functional properties of milk and its constituents that has accumulated over the course of generations and combined with extensive experience of the markets for the different areas of application in the food industry. A laboratory with state-of-the-art equipment, several production sites and a worldwide distribution network guarantee service from A to Z. In our Technology Centre, our food technologists and process technicians devote themselves to developing and optimizing stabilizing systems for dairy products, coffee creamer, meat and delicatessen, baked goods, beverages, baby food, confectionery, ice cream, sports products and more. Short routes and a marked readiness for dialogue speed up the creation of tailor-made solutions for you.
Address
Feldstr. 5
24568 Kaltenkirchen
Germany
Phone: +49 4191 99900
Office No. 3W 208, West Wing 3
Dubai Airport Free Zone (DAFZA), Dubai
UAE
E-mail: info_middleeast@lactoprot.com
Phone: +971 4 2367785
Internet: www.lactoprot.de/sales
Office No. 3W 208, West Wing 3
Dubai Airport Free Zone (DAFZA) Dubai
United Arab Emirates
E-mail: info_middleeast@lactoprot.com
Phone: +971 423 67785
Internet: www.lactoprot.de/sales
Contact person:
Mr. Manish Singh
Technical Sales Manager
E-mail: manish_singh@lactoprot.com
Phone: +97142367785
Mr. Kunal Mistry
Technical Sales Manager
E-mail: kunal_mistry@lactoprot.com
Phone: +971509757423
Mr. Alastair Lamb
Area Sales Manager
E-mail: alastair_lamb@lactoprot.de
Phone: +494191999014
Mr. Mohanad Razmeh
Technical Sales Manager
E-mail: mohanad_razmeh@lactoprot.de
Phone: +491756736288
Products & Services
Our experienced technologists will accompany you from the search for ideas to their implementation. Do you need a bake-stable cream, or would you like to give your yogurt a particular consistency with our JOGUSTAB? Check out our LACTOGLACE range for ice cream applications, or benefit from our egg-replacing LACTOBAKE. Maybe stabilize your fat-reduced, egg-free dressing with our DELISTAB, or optimize your processed cheese recipe with our COMBISTAB solutions. Perhaps you would like to create a protein-enriched beverage with our MILKYSTAB or LACTOMIN, protein bars with LACTOBAR, or a high-protein dessert with DOLCILAC? If you are looking for a natural emulsifier for coffee creamer, check out LACTONAT. Do not forget to try the natural ingredients and customized solutions from our sister company, Rovita GmbH. Whatever you want to do, with our products we have the necessary basis for developing individual, tailor-made stabilizing solutions. We look forward to being in contact with you!
JOGUSTAB®
Through constant development, we have created a wide range of products for yogurt stabilization. Our JOGUSTAB® range ensures a firmer structure, prevents syneresis, and increases the proportion of dry solids and protein in the milk, resulting in a gel-like and fuller mouthfeel in the yogurt. With its extremely powerful functional properties, JOGUSTAB® stabilizes the structure of the yogurt much more efficiently than conventional milk powders and may bring financial benefits, too.
LACTONAT
LACTONAT for use in coffee creamer, coconut cream powder, meat, dairy, whipped toppings, bakery, beverages, clinical, sports and lifestyle nutrition and many more. Great natural emulsifying properties combined with heat stability and yield increase.
Contact us to select the optimum quality caseinate for the requirements of your application.
LACTOGLACE®
With our LACTOGLACE® range, we offer highly functional products for ice cream applications. Numerous trials and experience with our customers have shown that the use of LACTOGLACE® gives the end products more creaminess, allows them to melt more slowly, and creates a softer mouthfeel. Our high-protein ice cream portfolio ranges from milk protein blends to specially adapted stabilizer/emulsifier systems. Check out our LACTOGLACE® range for ice cream applications.
LACTOBAKE®
LACTOBAKE® is a highly functional ingredient based on milk proteins. Developed especially for use in bakery applications, it offers the opportunity to easily replace eggs in recipes, either as a partial replacement or as a complete substitute. With LACTOBAKE®, we ensure good availability and easy handling, as well as helping to reduce production costs.
DELISTAB®
The DELISTAB® range for use in fine foods ensures stable emulsions, optimal adhesion, heat stability, and freeze-thaw resistance in your fat-reduced and egg-free dressings. Create just the right texture and achieve standardization of the viscosity of your dressing, thus reducing fat without losing the properties of classic mayonnaise.
