Variolac® 99

Variolac® 99 is the milk’s most important carbohydrate. It is produced through ultra-filtration of whey and subsequent crystallisation, dehydration and grinding.

Functional properties:

  • Low sweetness level
  • Low hygroscopic
  • High wettability 

 

Application areas:

  • Chocolates, pralines
  • Confectionery
  • Meat products
  • Pastries
  • Baby food
  • Carrier