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Lactic, Meat products
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ARTELAC

A mound of a light beige, fine-textured powdered food ingredient against a transparent background.

The ARTELAC range consists of preparations based on milk and whey proteins, developed to enhance both the technological and sensory properties of a wide variety of food products.

Thanks to their functionality, they help to produce creamier, juicier and more uniform products, improving texture, palatability and the consumer experience. Milk proteins are noted for their excellent emulsifying, gelling and water-retention properties, promoting the stability, consistency and performance of formulations. They also help to form balanced and stable structures, maintaining the desired characteristics throughout processing and storage.

ARTELAC offers versatile solutions for a wide range of food categories, providing an effective tool for improving the sensory quality, processing characteristics and nutritional value of the end products.

Advantages

  • Excellent emulsifying properties, promoting the stability of water-in-oil systems.
  • Gelling and structuring properties, helping to achieve firm, uniform textures.
  • Improved texture, consistency and mouthfeel of the final products.
  • Contributes to the stability of emulsions and complex food matrices.
  • Water retention capacity, which optimises technological performance.
  • Improved stability during storage, whilst preserving the quality of the product.
  • A source of high biological value proteins, contributing to the nutritional profile of the formulations.
  • Wide-ranging versatility of use in meat products, dairy products, ready meals, sauces and other food categories.
  • Ease of integration and adaptation to different manufacturing processes and technologies.
  • Improves creaminess, palatability and mouthfeel, providing a richer and more enjoyable sensory experience.
  • Contributes to smooth, balanced flavour profiles, thereby enhancing consumer acceptance.
  • Provides natural dairy notes, particularly appreciated in certain food applications.