Ace International Llp Greater Kailash, Delhi

Whey is a liquid by-product of cheese manufacture. Removing the water, results in Whey Protein Concentrate (WPC) powder. WPC is the most efficient protein for the human body. Research has shown that, of all protein sources, WPC is digested and absorbed better than any other protein. There are 2 major types of whey protein, whey protein concentrate and whey protein isolate. Whey protein concentrate is low in fat, has the highest biological value, and is typically about 75% pure protein by weight. Whey protein isolate is whey in its purest form. Isolates are processed to remove fat and lactose. Typically whey protein isolate is about 90%+ pure protein by weight. Whey protein isolate (WPI) is the holy grail of protein powders, being the most pure form of whey protein available. Whey protein isolate has the highest amount of pure protein, typically containing around 85% to 98% pure protein. Not only is whey protein isolate the most pure form of protein, but it also has the highest biological value (BV). Biological value is a measure of how fast your body can use a fuel source.

Feature : » Increased lean muscle mass,» Decreased recovery time and faster muscle repair , » Increased metabolic rate

Whey powders are dairy products, manufactured by spray drying whey or milk plasma. Whey is a co-product of cheese or casein production. It is one of the components which separates from milk after curdling and straining, when rennet or an edible acidic substance is added. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese.advantage is that they do not have to do their own blending, purchasing of the different ingredients, quality control etc.

We are the leading manufacturers, exporters and supplier of this products.

Packaging Type : Pouch, Packet

Type : Unsalted

Permeate is the by-product from making milk or whey protein concentrates, by the process of ultra filtration. After concentrating the liquid permeate, the product is spray dried and crystallized. Permeate contains the soluble parts of the milk or whey; dairy salts and lactose. Proper crystallization is important for the free flowing ability of the product. Demineralised versions of permeates are also available. Lactose is a sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey.

Milk Protein Powder is a concentrate of skim milk that is obtained by the process of ultra filtration to make lactose reduced skim concentrate. This concentrate is further concentrated by evaporation and then spray dried into a powder. Milk protein concentrate, also known as MPC is available in 40-90% milk protein.

Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; Milk Powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Milk Powder manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water. During Milk Powder manufacture, this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder.

Cheese powders are made by resolubilising natural cheese in water (with or without the aid of emulsifying salts), and then spray drying the resulting emulsion. Cheese powders can be in a variety of flavours, as per customer requirements-Cheddar,Gouda, cream cheese, etc. Cheese powder can be used in a variety of applications. The use varies from customer to customer. It can be used in pasta fillings, sauces, pizzas, dressings and in other baked goods.bakery,sidedishes. It can be blended in soups,seasoning,spice and mixes.

Feature : stable flavour,long shelf life,excellent taste and texture.

The proteins in milk consist of casein – from which cheese is made – and serum or whey proteins. However, casein can also be in pure form by acidifying the milk to the iso-electric point at pH 4.6 by either lactic acid or mineral acid. The resulting casein is washed to remove as much of the acid whey as possible, after which it is passed through a decanter, and then dried in a special type ring dryer. Caseinates are produced, by dissolving the precipitated casein by means of sodium hydroxide or calcium hydroxide. Caseinates are typically used as protein source in coffee-whiteners, emulsifiers, foam stabilizers,ice creams and desserts, and as emulsifierswater-binders in meat products.

Butter is made by churning cream or milk and consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32º-35ºC (90º-95ºF). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow'sbuffalo's feed. Butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99.8% purity.