Innova Food Ingredients is a developer and manufacturer of dairy ingredients for the Food, Beverage and Nutrition industry. This company offers ingredient solutions that include Dairy Derivatives, Powdered Milk, Milk Proteins, Milk Solids, Functional Ingredients, and Dairy products. Most of these products are widely used in meat products, ice cream, frozen products, biscuits, and nutritional products.
Butter 82% Fat is a product that is produced from pasteurized cow's milk or cream, it is solid and homogenous in consistency, and has a quite deep yellow color. This product may be used as a additive to food recipes, or used as a topping for finished prod...view more
Butter 82% Fat is a product that is produced from pasteurized cow's milk or cream, it is solid and homogenous in consistency, and has a quite deep yellow color. This product may be used as a additive to food recipes, or used as a topping for finished products. It may give a product a subtle yet influenced taste, and may provide product's a more favorable consistency in the finished dish. view less
Buttermilk Powder is a product that is produced as a creamy dry powder which is yellowish-white in color, that is obtained by evaporating buttermilk, this process is taken place while it is still a liquid. It is a substitution of skimmed milk powder with ...view more
Buttermilk Powder is a product that is produced as a creamy dry powder which is yellowish-white in color, that is obtained by evaporating buttermilk, this process is taken place while it is still a liquid. It is a substitution of skimmed milk powder with special emulsifying properties. This product may be favorable for creating baking goods, in which it should add moisture and a subtle flavor to the finished product. view less
Demineralised Whey D40 is a non-hygroscopic fine powder that is creamy in color, that retains a dairy smell and taste. This product may provide substitution of solids in a non-fat portion on milk products.
Industrial Block Cheese is a product that is produced as a yellow-white cheese with holes, and is a semi-soft cheese that may be cut. This product may be applied to sandwiches and is preferred to slice the product when applying this product to the finishe...view more
Industrial Block Cheese is a product that is produced as a yellow-white cheese with holes, and is a semi-soft cheese that may be cut. This product may be applied to sandwiches and is preferred to slice the product when applying this product to the finished dish. view less
Industrial Cream is a pasteurised cream which has been treated with a high level of heat, it is relatively thick, and yellowish-white in color. This product may be applied in an industrial use to, oils, fats, margarine and spreads, shortening, fillings, e...view more
Industrial Cream is a pasteurised cream which has been treated with a high level of heat, it is relatively thick, and yellowish-white in color. This product may be applied in an industrial use to, oils, fats, margarine and spreads, shortening, fillings, etc... view less
Industrial Yogurt is a product that is a curdled milk by-product obtained by lactic fermentation. This product is made from skimmed pasteurized milk with added milk solids. It may be applied to dairy desserts.
Lactose Free Skimmed Milk Powder appears as a creamy, yellowish white powder and has a dairy and slightly sweet smell and flavour. This product is used as a substitute of lactose free fresh skimmed milk in dairy products. Lactose Free Skimmed Milk Powder ...view more
Lactose Free Skimmed Milk Powder appears as a creamy, yellowish white powder and has a dairy and slightly sweet smell and flavour. This product is used as a substitute of lactose free fresh skimmed milk in dairy products. Lactose Free Skimmed Milk Powder has a pH (10% at 20ºC) between 6.5-6.8, an acidity of 14±2% and a fat content less than 1.5%. view less
Lactose Free Whole Milk Powder has a yellowish white colour and a dairy smell and flavour. This product is used as a replacement of lactose free full cream fresh milk. Lactose Free Whole Milk Powder has a pH (10% at 20ºC) between 6.5-6.8, a fat content l...view more
Lactose Free Whole Milk Powder has a yellowish white colour and a dairy smell and flavour. This product is used as a replacement of lactose free full cream fresh milk. Lactose Free Whole Milk Powder has a pH (10% at 20ºC) between 6.5-6.8, a fat content less than 26% and a solubility index less than 0.5 ml. view less
Lasemil appears as a creamy, yellowish white powder and is used as a replacement for whole milk in dairy products. This product has a pH (10% at 20ºC) between 6.4-6.8, an acidity level of 12±2% and Density (g/cm³) of 0.55±0.1.
Manteclas 26BS appears as a creamy powder with yellowish white colour. This product is used in ready-made dishes as a type of bechamel. Manteclas 26BS has a pH (10% at 20ºC) between 6.4-6.8, a fat content greater than 26% and a moisture content less tha...view more
Manteclas 26BS appears as a creamy powder with yellowish white colour. This product is used in ready-made dishes as a type of bechamel. Manteclas 26BS has a pH (10% at 20ºC) between 6.4-6.8, a fat content greater than 26% and a moisture content less than 3%. view less
Milk Permeate Powder appears as a homogeneous, fine powder with a creamy color. This product has a dairy smell and flavor and is used as a lactose or whey powder replacement in dairy products. Milk Permeate Powder has a pH (10% a 20ºC) between 6.1-6.5, ...view more
Milk Permeate Powder appears as a homogeneous, fine powder with a creamy color. This product has a dairy smell and flavor and is used as a lactose or whey powder replacement in dairy products. Milk Permeate Powder has a pH (10% a 20ºC) between 6.1-6.5, a fat content of 3.5±2% and a solubility index less than 0.5 ml. view less
MPC 60 appears as a fine and homogenous powder with a creamy color. This product has a dairy smell and flavor and is used to increase the protein levels in dairy and other food products.
MPC 70 appears as a fine, homogenous powder with a creamy color. This product has a dairy smell and flavor and is used to increase the protein levels in dairy and other food products. MPC 70 has a fat content less than 2%, a lactose content of 18±3% and...view more
MPC 70 appears as a fine, homogenous powder with a creamy color. This product has a dairy smell and flavor and is used to increase the protein levels in dairy and other food products. MPC 70 has a fat content less than 2%, a lactose content of 18±3% and a moisture content less than 5%. view less
Proclas 18 appears as a creamy powder with a yellowish white colour. This product has a dairy smell and flavour and is used for manufacturing ice creams and dairy desserts. Proclas 18 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 3±1.5% and a ...view more
Proclas 18 appears as a creamy powder with a yellowish white colour. This product has a dairy smell and flavour and is used for manufacturing ice creams and dairy desserts. Proclas 18 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 3±1.5% and a lactose content of 68±3%. view less
Proclas 20H 50 appears as a creamy powder with a yellowish white colour. This product has a dairy smell and flavour and is used as an anticaking agent when manufacturing ice creams and dairy desserts. Proclas 20H 50 has a pH (10% at 20ºC) between 6.4-6.8...view more
Proclas 20H 50 appears as a creamy powder with a yellowish white colour. This product has a dairy smell and flavour and is used as an anticaking agent when manufacturing ice creams and dairy desserts. Proclas 20H 50 has a pH (10% at 20ºC) between 6.4-6.8, a lactose content of 67±3% and a density (g/cm³) of 0.55±0.1. view less
Proclas 30 is a creamy, yellowish white powder that is obtained through fractioning and recombining of dairy solids. This product contains milky proteins, maltodextrin, stabilisers and anticaking agent. Proclas 30 has a pH (10% at 20ºC) between 6.4-6.8,...view more
Proclas 30 is a creamy, yellowish white powder that is obtained through fractioning and recombining of dairy solids. This product contains milky proteins, maltodextrin, stabilisers and anticaking agent. Proclas 30 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 2,5±1.5% and a Density (g/cm³) of 0.55±0.1. view less
Skimmed Milk Powder is a creamy powder with a yellowish white color and a dairy smell and flavor. This product is obtained by evaporating skimmed milk and is used as a replacement of skimmed fresh milk. Skimmed Milk Powder has a pH (10% at 20ºC) between...view more
Skimmed Milk Powder is a creamy powder with a yellowish white color and a dairy smell and flavor. This product is obtained by evaporating skimmed milk and is used as a replacement of skimmed fresh milk. Skimmed Milk Powder has a pH (10% at 20ºC) between 6.5-6.8, a fat content less than 1.5% and a solubility index less than 0.5 ml. view less
Whole Milk Powder is a creamy powder with a yellowish white color and a dairy smell and flavor. This product is used as a replacement of full cream fresh milk and adds protein and butterfat to dairy products. Whole Milk Powder has a pH (10% at 20ºC) bet...view more
Whole Milk Powder is a creamy powder with a yellowish white color and a dairy smell and flavor. This product is used as a replacement of full cream fresh milk and adds protein and butterfat to dairy products. Whole Milk Powder has a pH (10% at 20ºC) between 6.6-6.8, a fat content greater than 26% and a solubility index less than 0.5ml. view less
Yogmix appears as a creamy, yellowish white powder. This product is used as a replacement for skimmed milk powder in yogurt, improves the sensorial qualities, lowers the cost and reduces fat. Yogmix has a pH (10% at 20ºC) of 6.5±1, a fat content of 0.8±...view more
Yogmix appears as a creamy, yellowish white powder. This product is used as a replacement for skimmed milk powder in yogurt, improves the sensorial qualities, lowers the cost and reduces fat. Yogmix has a pH (10% at 20ºC) of 6.5±1, a fat content of 0.8±0.3% and a density (g/cm³) of 0.55±0.1. view less
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