Functional Milk Protein Compounds
Milk protein compounds for egg replacement, glazing, clarification and protein bars
Functional Milk Protein Compounds
Our functional milk protein compounds combine different milk proteins to provide standardized and consistent functionality for specific food applications.
From egg replacement in fine bakery products and glazing solutions to liquid clarification and functional protein solutions for protein bars, our portfolio offers tailored ingredients designed to simplify processing while delivering reliable results.
The portfolio includes Burolac®, MEGGLE Mulin®, Vinplus® and Megglosat® – each developed for specific functional requirements and applications.
Tailored functionality for specific applications
Different food applications require different functional properties. Our milk protein compounds combine selected and differently processed milk proteins to provide consistent functionality and convenient handling.
Our portfolio includes:
Burolac®
Functional milk protein compounds for bakery applications
Burolac® products can be used for partial or complete egg replacement in fine baked goods. They support browning and can contribute to an even, attractive appearance of the finished product.
MEGGLE Mulin®
Functional milk protein compounds for glazing applications
MEGGLE Mulin® can be used to create an even and shiny glaze on bakery products while supporting attractive browning. It offers a convenient milk protein-based solution for bakery applications where an appealing surface appearance is required.
Vinplus®
Functional milk protein compounds for clarification applications
Vinplus® is used as a clarifying agent for liquids, providing an application-specific solution based on milk proteins.
Megglosat®
Functional milk protein compounds for protein bar applications
Megglosat® products are semi-finished products designed for the industrial production of protein bars and protein-enriched energy bars. Based on high-quality milk proteins, including whey protein and casein, Megglosat® products provide nutritional value and functional properties for efficient bar production. They support good processability and help create a loose, supple bar structure without post-curing or sandiness.
Our functional milk protein compounds combine nutritional and functional properties with convenient processing.
- Application-specific functionality
- Standardized and consistent performance
- High-quality milk proteins
- Partial or complete egg replacement
- Supports browning in bakery applications
- Even and shiny glazing
- Clarification of liquids
- Functional protein solutions for protein bars
- Protein enrichment
- High nutritional value
- Good processability
- High convenience factor
- Easy storage and handling
- Supports specific dietary requirements
- Microbiological benefits
Bakery
- Fine baked goods
- Pastry products
- Egg replacement
- Bakery glazing
Beverage & Liquid Applications
- Clarification of liquids
Nutrition
- Protein bars
- Protein-enriched energy bars
- Protein enrichment
One portfolio. Multiple solutions.
Specific protein compounds for your needs
Our functional milk protein compounds provide standardized and consistent functionality for specific food applications. By combining differently processed milk proteins, the portfolio offers solutions that go beyond nutritional protein enrichment.
Whether you are looking to replace eggs in bakery products, create an attractive glaze, clarify liquids or develop high-quality protein bars, Burolac®, MEGGLE Mulin®, Vinplus® and Megglosat® provide convenient and reliable solutions tailored to your processing needs.
Find the right solution with us