Enhance your goods with Buttermilk Powder, a byproduct of the butter-making process. This versatile ingredient offers rich flavor, exceptional solubility and emulsifying properties – it is ready for food production.
Buttermilk Powder comes in the form of loose white to cream colored powder. It is made by pasteurizing and spray drying buttermilk – a liquid produced during the butter-making process. Buttermilk Powder has high nutritional value, it is rich in proteins, lactic acid, B vitamins and minerals.
Buttermilk Powder has excellent solubility and heat stability. It is a functional additive as it has emulsifying and water-binding properties that can increase the viscosity of products. It also enables the browning effect in baked goods when a Maillard reaction is desired.
| Physical and chemical properties | Value |
|---|---|
| Water content | Max. 5.0% |
| Fat content | Max. 6.0% |
| Protein content | Min. 29.0% |
| °SH | Max. 7.5 |
| Foreign bodies | Unacceptable |
| Antibiotics | Negative |
| Solubility index | Max. 2.0 ml |
| Colour | Uniform, white to creamy |
| Taste and smell | Pure, free from foreign taste and smell |
| Appearance | Dry, uniform powder, fine sprayed, light lumps easily crumbling are acceptable |
