Dairy Products
Bioeder offers top-quality proteins for the dairy industry for the development of products with better nutritional profiles, higher quality, and improved taste and texture.
Ingredients
- Improved gelling, emulsifying, and foaming properties.
- Improved functional properties.
- Improved textures and flavors in final products.
MCC
Native micellar casein concentrate. It is available in a variety of options.
TYPES OF MCC:
- MCC85 (85%protein d.m.).
- MCC85 lactose-free.
- MCC85 instant (lecithin adition)
- MCC88 (88%protein d.m.)
- MCC88 lactose-free
- MCC88 instant (lecithin adition).
CLAIMS:
- It provides all the essential Aas, as well as the non-essential ones.
- It increases calcium bioavailability and absorption.
- Superior emulsifying properties.
- Very suitable for the normalization of protein content.
- High concentration of total protein and high purity in casein.
- Opción de concentrados y aislados de caseína sin lactosa.
- Option of lactose-free casein concentrates and isolates.
- Enhanced rehydration option by addition of lecithin.
NWPI rich in Leucine
Whey protein isolate of native origin, with a protein content >90%, and a high level of BCAAs, especially Leucine.
CLAIMS:
- Rich in β-lactoglobulin.
- Gelling, emulsifying, and foaming properties under specific conditions (heat, pH modifications).
- Suitable for producing yogurts, protein drinks, protein bars, ice cream, processed cheeses, sauces, and gels.
At Bioeder, we develop high-added-value ingredients that benefit the elaboration process of various dairy products.
Committed to optimal nutrition and quality, we develop our processes under solid pillars of sustainability.
Facilities
All production design is carried out in compliance with the strictest Baby Food Grade requirements to ensure the highest quality and food safety at any time.