Instant fat filled milk powder

Instant fat-filled milk powder - IFFMP

The history of the use of this product goes back to about 90 years ago - when it was first licensed to produce this product inAmerica . The high-fat vegetable milk powder product is supplied with a light cream color . This product is produced by adding vegetable oil to skim milk and adding common emulsifiers such as lecithin during the process . Also, the amount of fat in it is at least 28% and the amount of protein is 24% . This product, having the nutritional properties of milk and vegetable oil, is widely used in the food industry, especially dairy products, sweets and chocolate .

Currently, large companies such as Kraft, Denon, Nestlé, etc. use this product in the production of their products .

The use of this type of milk powder in the production of food products, in addition to being cost-effective and significantly reducing the cost, also has the following advantages :

Production of cholesterol-free products

Production of low-calorie products

Production of products containing a lower percentage of saturated fats

Positive and proven effect on blood cholesterol reduction

Production of products without trans fatty acids

Rich in vitamins E and K

Production of uniform quality products

This product can be supplied in both immediate and non-immediate forms and with adjustable amounts of vitamins and minerals in 25 kg and 400 gram packages ( ready to use) .

IFFMP is widely used in the dairy, confectionery and chocolate industries, some of which are mentioned below :

Dairy industry :

As reconstituted milk in ice cream production

As a dry ingredient, all kinds of yogurts, especially stirred yogurts and flavored yogurts

As a dry ingredient of pastry cream

As reconstituted combined milk in making various types of cheese

As a dry ingredient in all kinds of desserts

Confectionery and chocolate industries :

The types of fats used in the biscuit, candy and chocolate industries can be divided into two categories :Non-lauric and Lauric .

Lauric fats are often derived from coconut oil and palm kernel oil . But the source of non-lauric fatty acids is cocoa oil and palm oil .

Depending on the type of product produced, the percentage of lauric and non-lauric fat compounds is different, which has a direct effect on the texture, uniformity and fragility of the final product . Since the fat used in making IFFMP is palm oil (Non lauric) and midfraction , it can be considered equivalent to cocoa butter .

Use as a substitute for dry milk in margarine production is one of the other uses ofIFFMP . Normally, hydrogenated oil of skim milk powder, emulsifier (GMS) , lecithin, potassium sorbate, sodium benzoate, salt, beta-carotene oil product and mesolic starter are used in margarine production. IFFMP milk powder can be used as a substitute for skim milk powder and in In this case, the amount of hydrogenated oil should be adjusted in the formula