Beverages

The beverages industry can benefit from many Lactoprot solutions, too, for our caseinates and whey proteins have a diversity of uses. They range from dietetic and sports drinks to alcoholic end products.

Beverages

DRINKING YOGHURT

The trend towards drinking yoghurt is still unbroken. Consumers can now choose from a diversity of different flavours available on the refrigerated shelves. For the production of fresh-fruity variants we offer our customers numerous products, for example whey powder and whey protein concentrates.

Drinking yoghurt

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Product name Product group Properties
Jogustab Compound Protein supplement; better storage stability; prevention of syneresis; viscosity adjustment

Ayran and Doogh

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Produktname Product group Properties
Jogustab Ayran Compound Protein supplement; better storage stability; prevention of syneresis; viscosity adjustment

UHT AND PASTEURIZED MILK AND WHEY DRINKS

Consumers worldwide expect a lot from dairy and dairy-alternative beverages. In order to improve the mouthfeel of popular UHT milk drinks, such as cocoa or other flavoured milk drinks, we recommend using our MILKYSTAB. Not only ensuring a smooth texture during consumption, but also preventing separation, our product portfolio can help to improve storage stability of your premium beverage. Benefit also from our products suitable for acidified protein-enriched drink applications.

UHT and pasteurized milk and whey drinks

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Product name Product group Properties
Milkystab U Compound for UHT milk drinks Improved mouthfeel; good storage stability; prevention of syneresis; viscosity adjustment
Milkystab U ME Compound for UHT milk drinks, suitable for Middle-East Improved mouthfeel; good storage stability; prevention of syneresis; viscosity adjustment
Milkystab P Compound for pasteurized milk drinks Improved mouthfeel; good storage stability; prevention of syneresis; viscosity adjustment
Milkystab HP 75 Milk protein for protein-enriched UHT milk drinks Protein supplement; improved mouthfeel; naturally sourced
Milkystab HP 85 Milk protein for protein-enriched UHT milk drinks Protein supplement; improved mouthfeel; naturally sourced
Lactomin 80-S Whey protein concentrate for acidified protein-enriched drink applications (juices, whey drinks) Protein supplement; improved mouthfeel; naturally sourced; viscosity adjustment; good stability during heat treatment

MILK FOAM

The trend towards the consumption of delicious coffee specialties with thick and creamy froths remains unchanged. Consumers can choose from a diversity of different flavours available. In order to fulfil your customers' high expectations towards quality, taste and mouthfeel, we would gladly share our knowledge regarding the creation of stable and long lasting foams.

Milk foam stabilization

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Product name Product group Properties
LactoFoam CP HC Compound Creamy texture; stable, long lasting foam; provides thick and frothy foam; vegan
LactoFoam CP MP 50 Compound Creamy texture; stable, long lasting foam; provides thick and frothy foam; naturally sourced

CREAM LIQUEUR

Alcoholic toppings like cream liqueur on coffee should not mix with the hot drink, if possible. Consumers want two phases to form, creating the impression of Irish Coffee. A good way of achieving this is to use caseinates in cream liqueurs. Besides their emulsifying and stabilizing effect, they also enhance the mouthfeel.

Cream liqueur

Customized solutions are possible on request.
Product name Product group Properties
Lactonat EN Extruded sodium caseinate Emulsifying effect; stabilizing effect; enhanced mouthfeel
Lactonat RN-5 Roller-dried sodium caseinate

DIETETIC DRINKS

Milk protein, and especially whey protein, is used in clinical dietetics. Lactoprot offers biologically valuable protein for the relevant end products and the formulation of products for enteral tube feeding.

Dietetic drinks

Customized solutions are possible on request.
Product name Product group Properties
Lactonat EC Extruded calcium caseinate Protein supplement; good solubility; source of calcium
Lactonat EP Extruded potassium caseinate Protein supplement; good solubility; source of potassium

WINE

Fining (clarification) has been an important step in wine production for centuries. It serves to stabilize and improve the wine by removing undesirable substances such as proteins, odourants, tannins and pigments, and also excess acid. In the case of grape varieties with a naturally high phenol content, especially, the use of fining agents is advisable.

For wines with a high tannin content we recommend using potassium caseinates, which are especially effective in removing tannins from the wine. They help to harmonize the taste and reduce the bitter notes. Potassium caseinates also help to prevent and treat any pink colouring of white wines.

Wine

Customized solutions are possible on request.
Product name Product group Properties
Lactonat RP Roller-dried potassium caseinate Wine fining; reduction of excess polyphenols; readily dispersible

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