Ultralac®-35 a whey protein concentrate, produced through ultra-filtration of whey and subsequent spray drying.

Functional properties:

• High value in terms of nutritional physiology
• Good solubility within the pH range 2 – 10
• Low viscosity
• Low fat content
• Good emulation properties

Application areas:

• Ice cream,  ice cream products
• Chocolates, pralines
• Confectionery
• Meat products
• Pastries
• Mousse, sauces
• Dietary products