Instant Whole Milk Powder (IWMP)

Instant Whole Milk Powder (IWMP) takes a step ahead of Whole Milk Powder (WMP). Produced using advanced agglomeration technology (instantization) and drying fresh, pasteurized whole milk with its natural fat content through a spray-drying process, IWMP retains all the beneficial properties of WMP while offering significantly higher solubility. This feature makes IWMP a more efficient and practical choice in the food industry.

As previously mentioned, Whole Milk Powder (WMP) is widely used in food products due to its fat-like properties. It enhances the texture of baked goods and helps maintain their quality. Additionally, the chemical reactions between lactose and sugars during baking impart an attractive brown color and a caramel-like flavor to various desserts and pastries. WMP's high emulsification properties also improve the texture and appearance of meat products such as sausages and cold cuts.

IWMP, on the other hand, retains all these features while surpassing WMP with its superior solubility. This makes IWMP ideal for use in instant beverages, specialized desserts, and products requiring quick and uniform dissolution. Therefore, IWMP is especially effective in industries where rapid processing and high efficiency are essential.

Moreover, the foaming capability of both products contributes to the production of frothy beverages and light cakes with improved texture. However, IWMP ensures a more uniform foam due to its better solubility. In producing set yogurt, custards, and puddings, IWMP excels with its excellent thickening and gelling properties.

While Whole Milk Powder (WMP) is a suitable choice with extensive applications, IWMP provides a significant advantage with its instantization feature. This product not only simplifies the production process but also enhances the quality of final products.

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