Buttermilk Powder
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.
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Technical aspects
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 |
Download specification
Storage period
The storage period of Buttermilk Powder is 12 months from the date of manufacture. It should be stored in a cool and dry place.
Packaging
Foodcom S.A. supplies its Business Partners with Buttermilk Powder in 25 kg bags.
Application
Buttermilk Powder is used in the food industry to add flavor and a desired texture to products. It is mainly used in the production of baked goods to impart a distinct taste, retain moisture and improve browning. The binding properties of Buttermilk Powder also play an important role in extending the shelf life of baked goods. Additionally, by effectively binding water, it also increases the viscosity of dessert creams. In addition, Buttermilk Powder serves as a thickener and emulsifier in the preparation of sauces and spreads. Buttermilk Powder can also be used as a substitute for skimmed milk powder.
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