Search Results for: Protein
property with faster rehydration rates compared to powders made with conventional processes such as spray drying. epttm technology can be used for numerous food processing applications such as: dairy-based powders, enzyme-modified cheese (emc) ... etc. dairy ingredients: whole and skin milk, milk protein
concentrates, bio-functional protein fractions, milk replacers (such as coffee whiteners), etc. high fat powders (up to approx. % fat content), heat sensitive products such as probiotics, ovoproducts, etc. preparations such as encapsulated flavours, ice cream mixes, protein concentrates for high energy...
https://www.clextral.com/food-feed-2/food/porous-powders-production-ept/