Functional compounds
for specific food applications
MEGGLE’s functional compounds combine selected milk proteins to address specific formulation and processing needs. The portfolio includes application-specific ingredients for bakery, glazing, liquid clarification and protein bar production, alongside stabilising compounds designed for dairy products. Explore the product groups below to see where each solution can be used and find the functionality suited to your application.
Functional milk protein compounds
Burolac®, MEGGLE Mulin®, Vinplus® and Megglosat® are designed for specific applications, from egg replacement and glazing in bakery to liquid clarification and protein bar production.
Typical applications:
- Bakery: Fine baked goods, Pastry products, Egg replacement, Bakery glazing
- Beverage & liquid applications: Liquid clarification
- Nutrition: Protein bars, Protein-enriched energy bars
Stabilising compounds for dairy products
MTM® compounds combine milk protein sources to support protein enrichment and targeted texture, viscosity and stability in dairy and nutritional products.
Typical applications:
- Stirred yoghurt
- Set yoghurt
- Drinking yoghurt
- Cream and white cheese
- Protein drinks
- Milk drinks
- Protein pudding
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