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.
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)