Registered VersiLac Brand - JPEG_edited.
_4lineas-proliant-recortado-en-puntas.png

WHAT IS VERSILAC ®?

 

VersiLac® is a cost-effective source of dairy solids (whey permeate), that can readily replace whey powder, lactose or nonfat dry milk in most food formulations.

VersiLac® is also an effective tool for reducing costs. Also, it can reduce levels of target ingredients such as salt, sugar, cheese powders, or cocoa. This agglomerated product has superior flow characteristics, is highly soluble, blends evenly and is non-hygroscopic.

 

027A5918 (1).jpg

VersiLac® natural milk minerals (including calcium, magnesium, sodium, potassium, and phosporus)

together with non-protein nitrogen compounds

(including urea, creatine, creatinine, uric acid, orotid acid, and ammonia)

give it natural flavor enhancement properties.

LABELING VERSILAC

VersiLac®  can be labeled in the USA as:

  • Dairy product solids

  • Modified whey

  • Reduced protein whey

  • Whey solids

 

CERTIFICATIONS

  • Kosher

  • Halal

  • GMO Free

  • Gluten Free

  • SQF

_4lineas-proliant-recortado-en-puntas.png

BENEFITS

Confectionary Filling Chocolate.jpg

FLOWABILITY

Our products are manufactured using new process technologies and a unique drying process that provides higher total solids, excellent solubility and the highest quality product. It is a free-flowing, non-caking, non-bridging, high-quality dairy ingredient that incorporates easily into formulations because of its natural agglomeration.

027A7117 (1)_edited.jpg

SOLUBILITY

Proliant Dairy Ingredients uses unique drying technologies that produce a highly soluble permeate that will incorporate easily into your dry or wet blended formulations.

027A7167 (1).jpg

FLAVOR ENHANCEMENT

VersiLac® natural milk minerals (including calcium, magnesium, sodium, potassium, and phosporus) together with non-protein nitrogen compounds (including urea, creatine, creatinine, uric acid, orotid acid, and ammonia) give it natural flavor enhancement properties.

3-ingredient-cheese-dip-3.jpg

COLOR

VersiLac's® high lactose content, together with the other reducing sugars and available protein, provides browning in baked goods, caramels and other confectionary applications through the Maillard Reaction.

Financial Data

COST

VersiLac® can be used to replace higher cost dairy ingredients such as whey, skim milk powder, and lactose in most applications and partially substitute demineralized whey powder, cocoa powder, chocolate, and cheese flavors in a variety of food formulations.

Image by Moritz Kindler

SHELF LIFE & YIELD

VersiLac®’s high lactose content helps it to bind water which in turn helps retain moisture in some food products.