The EUROLAT range of spray-dried Full Cream Milk Powder substitutes is developed mainly for the ice cream and the chocolate industry. The advantage of spray-drying above roller-drying is that the product is better soluble, less coarse, and has a lighter colour.

The basic ingredients are dairy products, vegetable fat and in one case partially butterfat. The product containing butterfat is higher in cost price, but gives a better melting profile of the fat phase. This can be important for f.i. ice cream applications.

The use of EUROLAT as a complete or partial substitution for liquid fresh milk or Full Cream Milk Powder (FCMP) has been largely due to the positive price / quality balance compared to the FCMP. The advice for replacement of the FCMP is to start with 50% substitution. Depending on the results this 50/50 ratio should be fine-tuned.

Besides the standard EUROLAT range Schils Food bv can also produce customer-specific products, depending on the required volume. A blend can be made as a substitute for FCMP, but could also consist of other powder form ingredients already used in your process.
Please contact us if you require our assistance via this link.

An overview of our standard range of Milk Powder substitutes can be found here.

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