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EPI Ingredients

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EPI Ingredients is a global manufacturer of raw materials for use in dairy ingredients, in the Food and Beverage Industry. This Company offers products obtained through various processes such as fermentation, neutralization, coagulation, pasteurization, as well as spray drying. EPI Ingredients brands include Curd Cheese Powder, Magnesium Caseinate 880, Skimmed Milk Powder 914, Whey Powder Food Grade, etc.
Butter Powder 75/14 NT EPI Ingredients Butter Powder 75/14 NT is a powdery, homogeneous, free-flowing powder obtained by spray drying a blend of butter milk proteins and whey permeate. Butter Powder 75/14 NT contains 90% butter and is used for "made with butter" preparations. This powder is pa...展开 Butter Powder 75/14 NT is a powdery, homogeneous, free-flowing powder obtained by spray drying a blend of butter milk proteins and whey permeate. Butter Powder 75/14 NT contains 90% butter and is used for "made with butter" preparations. This powder is particularly well suited for the biscuit, pastry and bakery industry. 收起
Butter Powder 75/9 EPI Ingredients Butter Powder 75/9 is obtained by a spray drying process of a mixture of butter, maltodextrins and milk proteins. It contains 90% butter and is used for "made with butter" preparations.This powder is especially well suited for the biscuit, pastry (except ...展开 Butter Powder 75/9 is obtained by a spray drying process of a mixture of butter, maltodextrins and milk proteins. It contains 90% butter and is used for "made with butter" preparations.This powder is especially well suited for the biscuit, pastry (except for puff pastries) and bakery industry. It is also well suited for sauces mixtures. This product is a powdery, homogeneous and free-flowing cream to yellow powder. 收起
Calcium Caseinate 220 EPI Ingredients Calcium Caseinate 220 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This pr...展开 Calcium Caseinate 220 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This product is supplied as a white to cream-colored powder. It is recommended for use in different food sectors, such as dietetic, biscuit, cheese, and dairy products. 收起
Cream Powder 42.1 EPI Ingredients Cream Powder 42.1 is obtained by spray drying a mixture of milk and cream. It provides functional proteins and fat, and is easy to use and store. Cream Powder 42.1 retains the flavour and taste of cream and is particularly well suited for chocolates and f...展开 Cream Powder 42.1 is obtained by spray drying a mixture of milk and cream. It provides functional proteins and fat, and is easy to use and store. Cream Powder 42.1 retains the flavour and taste of cream and is particularly well suited for chocolates and fillings. This product is a powdery, homogeneous and free flowing cream to yellow powder with a clear of cream taste and smell. 收起
Curd Cheese Powder EPI Ingredients Curd Cheese Powder has a dairy base that is fermented with mesophilic lactic bacteria and then with a multi-stage dryer spray dried. This flavoured curd cheese powder is especially used in the convenience foods and bakery industries. Its functional protei...展开 Curd Cheese Powder has a dairy base that is fermented with mesophilic lactic bacteria and then with a multi-stage dryer spray dried. This flavoured curd cheese powder is especially used in the convenience foods and bakery industries. Its functional proteins enhance the structure of sauces and the softness of cakes for the convenience foods and bakery industries. 收起
EPILAC 454 EPI Ingredients EPILAC 454 gives the typical flavor of skimmed yoghurt and provides functional proteins to formulations. This highly aromatic powder is especially well suited for the biscuit, pastry, chocolate, and ice cream industries. It provides the right flavor to pr...展开 EPILAC 454 gives the typical flavor of skimmed yoghurt and provides functional proteins to formulations. This highly aromatic powder is especially well suited for the biscuit, pastry, chocolate, and ice cream industries. It provides the right flavor to prepared dishes and sauces (especially cold emulsion), and is also used in diet applications for its richness in living lactic starters and in metabolites resulting from the fermentation process. 收起
EPILAC 630 EPI Ingredients EPILAC 630 is milk that is standardized for fat content, fermented by lactic bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus and then with a multi stage dryer, spray dried. This very flavorful powder has been elaborated for industries de...展开 EPILAC 630 is milk that is standardized for fat content, fermented by lactic bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus and then with a multi stage dryer, spray dried. This very flavorful powder has been elaborated for industries devoted to chocolates (for fillings), prepared dishes, dressing, ice-creams and beverages. 收起
EPILAC 748 EPI Ingredients EPILAC 748 is fermented and pasteurized skimmed milk in powder. The fresh milk is fermented by selected starter of lactic bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurt manufactured is pasteurized and then dried with a spray...展开 EPILAC 748 is fermented and pasteurized skimmed milk in powder. The fresh milk is fermented by selected starter of lactic bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurt manufactured is pasteurized and then dried with a spray dryer. This very flavorful powder with a real taste of yogurt has been elaborated for industries devoted to chocolates (for fillings), prepared dishes, dressing, ice-creams and beverages. 收起
EPILAC 901 EPI Ingredients EPILAC 901 is made from fermented milk proteins, with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus, and then with a multi stage spray dried process. It has been especially formulated for acid dairy beverages. The used protei...展开 EPILAC 901 is made from fermented milk proteins, with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus, and then with a multi stage spray dried process. It has been especially formulated for acid dairy beverages. The used proteins provides this product with a very good resistance in hot processing conditions like pasteurization. It gives a typical flavour of skimmed milk and provides functional proteins that are stable in an acid medium. 收起
EPILAC 902 EPI Ingredients EPILAC 902 is fermented milk protein with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus, that is pasteurised and then multi stage spray dried. This product has been especially formulated for acid dairy beverages. This product...展开 EPILAC 902 is fermented milk protein with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus, that is pasteurised and then multi stage spray dried. This product has been especially formulated for acid dairy beverages. This product provides a good resistance in hot processing conditions like pasteurization. EPILAC 902 gives a typical skimmed yoghurt flavor, and provides functional proteins stability in acid mediums. 收起
EPILAC 905 EPI Ingredients EPILAC 905 is a skimmed yoghurt powder which is a highly aromatic powder and is especially well suited for the biscuit, pastry, chocolate, ice cream and beverage industries. It provides the right flavour to the prepared dishes and sauces (especially cold ...展开 EPILAC 905 is a skimmed yoghurt powder which is a highly aromatic powder and is especially well suited for the biscuit, pastry, chocolate, ice cream and beverage industries. It provides the right flavour to the prepared dishes and sauces (especially cold emulsion). EPILAC 905 is also used in diet applications for its richness in living lactic starters and in metabolites resulting from the fermentation process. This product is skimmed and fermented with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus, and then with a multi stage dryer spray dried. 收起
EPILAC 906 EPI Ingredients EPILAC 906 is a low fat milk fermented with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus. This product is prepared via the processes of pasteurization and spray drying. EPILAC 906 is a highly aromatic powder that is especial...展开 EPILAC 906 is a low fat milk fermented with selected strains of Streptococcus thermophilus and Lactobacillus bulgaricus. This product is prepared via the processes of pasteurization and spray drying. EPILAC 906 is a highly aromatic powder that is especially well suited for the biscuit, pastry, chocolate, ice cream and beverage industries. It provides the right flavor to the prepared dishes and sauces (especially cold emulsion) and pet food. 收起
EPIVAL 26 Plus EPI Ingredients EPIVAL 26 Plus is an instant powder obtained by spray drying a mixture of dairy products and vegetable fat (26% content). EPIVAL 26 Plus powder provides whitening and smoothness to preparations but also an enhances the taste of whole milk. EPIVAL 26 Plus ...展开 EPIVAL 26 Plus is an instant powder obtained by spray drying a mixture of dairy products and vegetable fat (26% content). EPIVAL 26 Plus powder provides whitening and smoothness to preparations but also an enhances the taste of whole milk. EPIVAL 26 Plus composition guaranties a high level of dispersion properties. It provides functional proteins and fat and is easy to use and store. This product is well suited in ready meals (purees and white sauces), custards and industrial bakery and pastries. 收起
EPIVAL 550 EPI Ingredients EPIVAL 550 is a powdered food preparation with 50% fat, resulting from the combination of a vegetable fat (refined coconut oil) and dairy support. This powder provides whitening and smoothness to preparations. Easy to use and store, EPIVAL 550 is well sui...展开 EPIVAL 550 is a powdered food preparation with 50% fat, resulting from the combination of a vegetable fat (refined coconut oil) and dairy support. This powder provides whitening and smoothness to preparations. Easy to use and store, EPIVAL 550 is well suited for the sauces industry. It allows for the substitution of whole milk in the preparations of cold and hot sauces. In the dairy industry, this ingredient substitutes the butyric fat matter in custard or cream type desserts. 收起
EPIVAL 726 EPI Ingredients EPIVAL 726 is a dairy powdered ingredient that is a blend of cream and other dairy products obtained by spray drying. EPIVAL 726 powder provides whitening and smoothness to the preparations but also a typical taste and flavour of cream. It partially or to...展开 EPIVAL 726 is a dairy powdered ingredient that is a blend of cream and other dairy products obtained by spray drying. EPIVAL 726 powder provides whitening and smoothness to the preparations but also a typical taste and flavour of cream. It partially or totally substitutes fat and non fat milk solids. EPIVAL 726 powder is also well suited for chocolate (cream chocolates and fillings) and ready meals industries (sauces, soups and purées). 收起
Instant Granulated Skimmed Milk Powder EPI Ingredients Instant Granulated Skimmed Milk Powder is a raw milk that has been skimmed and then spray dried. The protein level is standardized, and this product is specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criter...展开 Instant Granulated Skimmed Milk Powder is a raw milk that has been skimmed and then spray dried. The protein level is standardized, and this product is specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moisture or protein level). It is supplied as a white to cream colored free-flowing powder. 收起
Lactepi 25 G.1 EPI Ingredients Lactepi 25 G.1 is a dairy based product with 25% milk protein content. It is a fluid and homogeneous creamy white powder with a clear taste and flavor. Lactepi 25 G.1 is well suited in the ice cream industry (especially for the extruded products). It prov...展开 Lactepi 25 G.1 is a dairy based product with 25% milk protein content. It is a fluid and homogeneous creamy white powder with a clear taste and flavor. Lactepi 25 G.1 is well suited in the ice cream industry (especially for the extruded products). It provides from 70% up to 100% of the non fat milk solids and is used in the prepared dishes and sauces industries. 收起
Lactepi 27 L EPI Ingredients Lactepi 27 L is a dairy based product with 27% milk protein content. It is a fine, fluid and homogeneous creamy white powder, with a clear taste and flavor. Lactepi 27 L is well suited in the ice cream industry, used as skimmed milk. As it contains skimme...展开 Lactepi 27 L is a dairy based product with 27% milk protein content. It is a fine, fluid and homogeneous creamy white powder, with a clear taste and flavor. Lactepi 27 L is well suited in the ice cream industry, used as skimmed milk. As it contains skimmed milk, Lactepi 27 L is also recommended in cooked meats and convenience food. 收起
Lactepi 305 EPI Ingredients Lactepi 305 is a whey protein concentrate that is from 100% dairy origin with a 63% protein content. It is a fluid and homogeneous creamy white powder with clear taste and flavour. Lactepi 305 has a high level of emulsifying capacities that are well suite...展开 Lactepi 305 is a whey protein concentrate that is from 100% dairy origin with a 63% protein content. It is a fluid and homogeneous creamy white powder with clear taste and flavour. Lactepi 305 has a high level of emulsifying capacities that are well suited for the cooked meat industry. It also optimizes the texture and water retaining abilities in fish terrines during the pre-emulsifying process. 收起
Magnesium Caseinate 880 EPI Ingredients Magnesium Caseinate 880 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This ...展开 Magnesium Caseinate 880 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This product is recommended for different food sectors, such as dietetic, biscuit, cheese, and dairy products. 收起
Potassium Caseinate 710 EPI Ingredients Potassium Caseinate 710 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This ...展开 Potassium Caseinate 710 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This product is used in different food sectors such as dietetic and oenology. 收起
Skimmed Milk Powder EPI Ingredients Skimmed Milk Powder is a raw milk that has been skimmed and then spray dried. The protein level of Skimmed Milk Powder is standardized. This product is supplied as a white to cream-colored homogeneous, free-flowing powder. It is also specified on a micro...展开 Skimmed Milk Powder is a raw milk that has been skimmed and then spray dried. The protein level of Skimmed Milk Powder is standardized. This product is supplied as a white to cream-colored homogeneous, free-flowing powder. It is also specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moisture or protein level). 收起
Skimmed Milk Powder 914 EPI Ingredients Skimmed Milk Powder 914 is a raw milk that has been skimmed and then spray dried. The protein level is standardized. This product is also specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moisture o...展开 Skimmed Milk Powder 914 is a raw milk that has been skimmed and then spray dried. The protein level is standardized. This product is also specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moisture or protein level). This product provides the typical taste of skimmed milk, and is an efficient contribution to the structure of all skimmed milk based recipes. 收起
Skimmed Milk Powder 990 EPI Ingredients Skimmed Milk Powder 990 is a raw milk that has been skimmed and then spray dried. The protein level is standardized, and this product is also specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moistu...展开 Skimmed Milk Powder 990 is a raw milk that has been skimmed and then spray dried. The protein level is standardized, and this product is also specified on a microbiological (mesophilic and thermophilic plate count), physical, and chemical criteria (moisture or protein level). It is supplied as a white to cream colored, free-flowing powder. 收起
Skimmed Yoghurt Powder 48 EPI Ingredients Skimmed Yoghurt Powder 48 is a highly aromatic powder especially well suited for the biscuit, pastry, chocolate, and ice cream industries. It provides the right flavor to the prepared dishes and sauces (especially cold emulsion). Skimmed Yoghurt Powder 48...展开 Skimmed Yoghurt Powder 48 is a highly aromatic powder especially well suited for the biscuit, pastry, chocolate, and ice cream industries. It provides the right flavor to the prepared dishes and sauces (especially cold emulsion). Skimmed Yoghurt Powder 48 is also used in diet applications for its richness in living lactic starters and in metabolites resulting from the fermentation process. This product provides the typical flavour of skimmed yoghurt as well as functional proteins in the applications. 收起
Sodium Caseinate 110 EPI Ingredients Sodium Caseinate 110 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This pro...展开 Sodium Caseinate 110 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This product is supplied as a white to cream powder. 收起
Sodium Caseinate 330 EPI Ingredients Sodium Caseinate 330 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. It is su...展开 Sodium Caseinate 330 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. It is supplied as a white to cream powder. This product is used particularly for its water-retaining power, as well as its emulsifying properties. 收起
Whey Powder Food Grade EPI Ingredients Whey Powder Food Grade is a whey powder obtained from casein’s coagulation. After being balanced in minerals, whey is concentrated and spray dried. The whey powder is recommended in the following sectors: processed cheeses, biscuit industry, ready-cooked ...展开 Whey Powder Food Grade is a whey powder obtained from casein’s coagulation. After being balanced in minerals, whey is concentrated and spray dried. The whey powder is recommended in the following sectors: processed cheeses, biscuit industry, ready-cooked dishes, salted blends, chocolate industry and medium culture. 收起
Preparation for Frozen Yoghurt with: EPILAC 748 EPI Ingredients This is a recipe for a frozen yoghurt product featuring EPILAC 748.