U.S. Dairy Products > U.S. Permeate

Functional Properties

Permeate can include many different products with a minimum of 76% lactose, and a maximum of 7% protein and 14% ash. The lactose content in permeate dictates its ability to improve the texture of many applications, affect their appearance and color, extend sweeteners or shortening, and provide such dairy minerals as calcium and phosphorus.

Function	Benefits	Applications
Browning	Contributes to browning in baked goods	Baked goods Meats
Emulsification	Creates stable emulsions and prevents fat globules from forming one large mass	Baked goods
Flavor Enhancement	Brings out already present flavors	Baked goods Soups Confectionery Dry mixes Meats
Sodium Reduction	Cost-effective method of reducing sodium content	Baked goods Soups Confectionery Dry mixes Meats
Water Binding & Viscosity Building	Provides fat-like attributes in products, allowing a reduction in fat content, and improves product texture, creating moister products	Baked goods

Function

Benefits

Applications

Browning

Contributes to browning in baked goods

Baked goods Meats

Emulsification

Creates stable emulsions and prevents fat globules from forming one large mass

Baked goods

Flavor Enhancement

Brings out already present flavors

Baked goods Soups Confectionery Dry mixes Meats

Sodium Reduction

Cost-effective method of reducing sodium content

Baked goods Soups Confectionery Dry mixes Meats

Water Binding & Viscosity Building

Provides fat-like attributes in products, allowing a reduction in fat content, and improves product texture, creating moister products

Baked goods