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.
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