Permeate is made when whole milk is filtered through a fine 'sieve' or membrane using a technique called ultra-filtration. This filtering separates the lactose (also called milk sugar), the vitamins and the minerals from the milk protein and fat.
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Permeate
Permeate
USES
- Chocolate manufacturing
- Candy making (food excipient)
- Dairy produce standardization
PRODUCT ADVANTAGES
- Excellent bulking agent
- Reduce hygroscopicity
- Protein rate standardization
- Good fluidity and flow
- Reduction of production costs (mixtures and preparations)