Dry whole milk powder products, substitutes and replacers (WMP) manufactured by All American Foods, are designed for use in a wide variety of applications that utilize dry whole milk powders (WMP). Traditional dry whole milk powder products contain fixed levels of nutrients and are therefore often naturally over-engineered for most applications. These Pro Mix® ingredients, including our High Fat Powders and dry whole milk powder substitutes (WMP), continue to allow wholesome dairy ingredients to remain a reassuring presence on food labels. For over 30 years, Pro Mix® powdered dairy ingredients and substitutes have been developed specifically for each application and contain only the nutrients and functional attributes essential to each application. This approach, along with our unique processing techniques, allows us to produce Pro Mix® dairy ingredients that deliver exceptional quality and functionality, at the lowest cost-per-pound available.
Pro Mix® Dry Whole Milk Powder Products and Replacer Applications
Beneficial Features of Dry Whole Milk Powder – Dry whole milk powder is an easily reconstituted, economical source of dairy solids, and a convenient form of nutritious milk. Using dry whole milk powder instead of fluid milk reduces transport and storage costs. Reduced storage space and non-refrigerated shipping and warehousing of dry whole milk powder translates into cost savings. Whole milk powders are available in roller-dried and spray-dried form, the latter being more common.
Functionality – Beyond concentrated calcium, protein, and other important nutrient values, several desirable properties are achieved through the addition of whole milk powder to food formulations:
Browning/Color – Appealing for applications in baked goods or sauces, dairy proteins react with lactose and other reducing sugars during baking or cooking to produce a desirable browning effect.
Emulsification – Proteins in Pro Mix® dry whole milk substitutes and replacers act as oil/water interfaces, aiding in the formulation and stabilization of fat emulsions. These properties are particularly useful in soups, baked goods, beverages and salad dressings.
Flavor – Dairy proteins have a clean neutral flavor and do not normally contribute off-flavors to formulations. Pro Mix® dry whole milk powder substitutes and replacers are often used to enhance the dairy flavor of foods.
Foaming – Pro Mix® dry whole milk powder substitutes and replacers help diffuse protein to an air/water interface, reducing surface tension and partially unfolding the protein. Encapsulated air bubbles form a stable and elastic film useful for creating desserts and cakes.
Water Binding – Pro Mix® dry whole milk substitutes and replacers entrap water in baked goods. The water holding capacity of whole milk proteins is used to create desired textures in viscous food products like soups and custards. In bread dough, this binding capacity helps prolong shelf life.