We supply Las 1 NF which acts as a fat mimetic by controlling the water to provide a moister mouth feel. It is commonly used to replace the SMP (skimmed milk powder) in many baking products like breads, cakes and doughnuts. It adds nutritive value to the food by increasing essential amino acids and minerals.
The lactose substitute improves flavour, enhances browning and improves water binding capacity allowing the bakery product to remain fresh longer. In cakes it is used to stabilize the batter and improve tenderness.
White to cream color fine fluffy powder, free from rancidity and foreign matter.
|01||pH, 10 % solution ,w/v||5 to 7|
|02||Nutraceutical Solids % , on DB||16.00 to 24.00|
|03||Moisture content, % w/w||Max 6 %|
|04||Bulk Density , gm/ml||0.28 to 0.60|
|05||Solution Clarity, (20 % solution ,w/v)||Clear, Limpid to Slightly Opalescent, Without sediment|
LAS 1 NF can act as a fat mimetic by controlling the water to provide a moister and richer mouth feel. Commonly used to partially replace SMP - Skimmed Milk Powder by Lactose substitute Non Fat Solids in many bakery products such as breads, cakes, doughnuts, rolls etc. to add nutritive value (flour lacks some essential amino acids and minerals), improve flavor, enhance browning (presence of lactose substitute), and improve water binding capacity allowing the bakery product to remain fresh longer. In cakes it is used to stabilize the batter and improve tenderness.
|PACKING||BAGS/ PALLET(NOS)||PALLETS / 20FT(NOS)||STUFFING CAPACITY / 20FT IN MT|
|25 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped.||15||20||8.50|
|25 Kgs PP/HDPE Bags-Non Pallatized||NIL||NIL||15.00|
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