Ultralac® Lact 99 is suitable to adjust the dry matter amount of your product. With a  very good process handling due to excellent flowability and solubility as well as the absence of amino acids, nearly all vitamins and low content of trace elements this product has nearly no impact on your nutritional composition.

 Ultralac® Lact 99 is the most important carbohydrate of the milk with > 99.0% lactose content.

It is produced by ultrafiltration of the whey concentrate with subsequent crystallization and drying and is subject to permanent quality control acc. to German and European legislation and customer requirements.

Ultralac® Lact 99 is available as unmilled grade up to mesh 200, as edible or refined version.

The high purity and stability combined with low hygroscopicity and perfect flowability as well as the very good solubility and homogenous particle distribution make this product ideal for applications like infant- and clinical nutrition, confectionery or chocolate products.

Our Ulralac® Lact 99r comes into use whenever a dissolving shall be clear without any light yellowish colour.

Suitable as replacement for WMP, SMP or other dairy ingredients our Ultralac® Prot 35 combines the highest biological value of proteins, with all essential amino acids and possesses important funtional properties.

 Ultralac® Prot 35 is a native whey protein concentrate (WPC) with approx. 33.5g protein/DM and approx. 29% higher biological value than milk protein.

It is produced by ultrafiltration, concentration and spray-drying and is subject to  permanent quality control acc. to German and European legislation and customer requirements.

The great water and fat binding ability, the high solubility up to 90% within a ph range from 2-10 as well as the very good absorption properties are functional properties which make this product ideal for applications like infant- and clinical nutrition, dairy products or for the standardisation of product texture or protein content.

For special requirements with regards to heat stability or gelling ability this product is available as Ultralac® Prot 35 HV and/or Ultralac® Prot 35 HD. Depending on your application you might save foaming- and gelling agents.

Suitable as replacement for WMP, SMP or other dairy ingredients our Ultralac® Prot 35 Concentrate offers a great process performance: direct use without preprocessing due to its liquid form. This aggregate state helps conserving resources and may have a positive impact on your sustainability footprint.

Ultralac® Prot 35 Concentrate is a native whey protein concentrate (WPC) with highest known biological nutritive value of proteins with an excellent and clear milk taste.

It is produced by ultrafiltration and concentration and is subject to permanent quality control acc. to German and European legislation and customer requirements.

The great water and fat binding ability, the low tendency to coagulation in the presence of organic and anorganic acids as well as the low viscosity while processing makes this product ideal for applications in ice cream industry, bakery and dairy products like yogurt or desserts.

On customer request we are able to adjust the protein content in a range of approx. 25% -45%.

Suitable as replacement for other organic and anorganic acids Ultralac® Lactic Acid offers a great process performance: direct use without preprocessing and low viscosity.

Ultralac® Lactic Acid is a concentrated culture permeate on the basis of substances contained in milk exclusively. It is a high source of essential minerals e. g. Sodium, Potassium, Calicium and Magnesium.

It is produced by fermentation, concentration, decolourization and filtration and is subject to permanent quality control acc. to German and European legislation and customer requirements. The production is free from genetically modified microorganisms.

The high acidity and the unique aroma profile makes this product ideal for the acidification of butter or the salt bath of cheese.