Protein Enriched Whey Powder
Functional protein-enriched whey powders for savoury, meat and bakery applications
Fondolac®
Fondolac® is a range of partly delactosed whey powders combining a comparatively high protein content with excellent functional properties. Produced by spray drying, Fondolac® provides a cost-efficient solution for protein enrichment and functional improvement in a wide range of savoury and food applications.
With its high whey protein content, Fondolac® supports emulsification, stabilization and water binding while contributing to texture, mouthfeel and flavour. Depending on the product variant, different protein and ash levels provide flexibility for specific formulation and processing requirements.
Flexible protein functionality for specific formulation needs
Different applications require different combinations of protein content and mineral composition. The Fondolac® portfolio includes several product variants with different protein and ash levels, allowing manufacturers to select the most suitable specification for their formulation.
Our product variants differ in:
- Protein content
- Ash content
The high whey protein content is a key factor behind the strong functionality of Fondolac® products. Depending on the selected variant, the powders can contribute to emulsification, stabilization, water binding and texture development.
This enables you to select the Fondolac® product that best fits your formulation, processing conditions and desired end-product properties. Functional performance across diverse applications
Cooked Ham & Meat Products
Fondolac® provides emulsifying, stabilizing and water-binding functionality for meat applications. It can contribute to texture and mouthfeel while supporting consistent product quality.
Savoury Bakery & Breadings
Fondolac® supports functionality in savoury baked goods, batters and breadings. Its water-binding properties and contribution to browning can help achieve desirable texture and appearance.
Dips, Creams & Spreads
Fondolac® contributes to emulsification, stabilization and flavour enhancement in creams, dips and spreads, supporting smooth and consistent finished products.
Fondolac® combines protein enrichment with functional properties for a wide range of food applications:
- High whey protein content
- Protein enrichment
- Excellent emulsification properties
- Good water-binding capacity
- Stabilizing functionality
- Improved texture and mouthfeel
- Flavour enhancement
- Supports browning through the Maillard reaction
- Cost-efficient functional ingredient
- Partly delactosed whey powder
- Spray-dried for convenient handling and processing
Savoury & Meat
- Cooked ham
- Sausage products
- Savoury meat products
- Dips and creams
- Spreads
- Sauces
Bakery
- Savoury baked goods
- Batters and breadings
- Bakery products
One portfolio. Multiple solutions.
Fondolac® for protein enrichment and functional performance
Fondolac® combines the nutritional value of whey protein with strong functional properties for savoury, meat and bakery applications. The range of partly delactosed whey powders offers different protein and ash levels, providing flexibility for specific formulation requirements.
From cooked ham and sausage products to savoury baked goods, breadings, dips and spreads, Fondolac® can contribute to emulsification, stabilization, water binding, texture, mouthfeel and flavour.
Its combination of high whey protein content, functionality and cost efficiency makes Fondolac® a versatile ingredient for developing high-performing food formulations.
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