THE VERSILAC ADVANTAGE
THE SMARTER CHOICE
FOR INNOVATIVE FOOD SOLUTIONS
Replace Whey, Nonfat Dry Milk, Lactose, Cocoa, Salt and More
What is VersiLac®?
VersiLac® is a cost-effective dairy solids solution made from whey permeate, designed to effectively replace whey powder, lactose, or nonfat dry milk in a variety of food formulations.
In addition to reducing ingredient costs, VersiLac® can help lower levels of target ingredients such as salt, sugar, cheese powders, and cocoa. This agglomerated product has superior flow characteristics, high solubility, and even blending, while remaining non-hygroscopic.
VersiLac® contains natural milk minerals such as calcium, magnesium, sodium, potassium, and phosphorus, along with non-protein nitrogen compounds, including urea, creatine, creatinine, uric acid, orotic acid, and ammonia. Together, these components provide VersiLac® with natural flavor enhancement properties.
See the VersiLac Difference!
READ ARTICLE
Discover how whey permeate delivers cost savings, clean-label benefits, and sustainability for modern food brands with Proliant Dairy Ingredients.
Benefits
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.
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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.
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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.
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.
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.
SHELF LIFE
& YIELD
VersiLac®’s high lactose content helps it to bind water which in turn helps retain moisture in some food products.
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VersiLac Production Process
