NZMP Fonterra

Secret Ingredients Behind Delightful Delicacies

Fonterra, Dairy For Life

Our supplier based out of New Zealand is a global dairy nutrition company united by a fundamental belief in the power of dairy to make a difference.

A World Leading Dairy Exporter

Fonterra is a global dairy nutrition company owned by 10,000 farmers that has shaped the industry in quality and innovation, they share the goodness of dairy nutrition with the world through their brands, farming and processing operations across four continents.

Milk Protection

Fonterra does all they can to protect the milk. They give the utmost care and attention to ensure the integrity of the product is protected as it journeys along a carefully managed, world-class

Nutritious Products

The Fonterra Group Nutrition Policy sets out a high-level nutritional commitments to deliver highly

Contents

Whey Protein Concentrates

Introduction to WPC

Whey Protein Concentrate 7009

Whey Protein Concentrate 132

Whey Protein Concentrate 472

Whey Protein Concentrate 332

Whey Protein Concentrate 80% Instant

Whey Protein Concentrate 450

Whey Protein Isolates

Introduction to WPI

Whey Protein Isolates 8855

Whey Protein Isolates 895

Milk Protein Concentrates

Introduction to MPC

Milk Protein Concentrate 470

Milk Protein Concentrate 485

Casein and Caseinate

Introduction to Casein and Caseinate

Calcium Caseinate 380

Sodium Caseinate 180

Skim Milk Powder & Whole Milk Powder

Skim Milk Powder

Whole Milk Powder

Anhydrous Milk Fat

Anhydrous Milk Fat (AMF)

What is WPC?

Whey Protein Concentrates (WPCs) are highly functional and nutritional ingredients, manufactured from cheese and casein whey by membrane filtration processes.They are suitable for use in a variety of applications such as yoghurt, beverages and dairy desserts. They also provide a premium source of protein fortification for nutritional products and infant food. WPCs provide a gelling property when dissolved in water and heated. This property is beneficial for some dairy foods and meat industry applications.

PURE

Whey protein is one of the most concentrated forms of protein due to its high whey protein composition (>80% whey). It is rapidly digested by the body allowing fast absorption of its nutritional benefits into the bloodstream and muscles. It is naturally high in the three essential amino acids (leucine, iso-leucine and valine) compared to other protein sources, with leucine being recognised as the trigger for muscle protein synthesis.

Highly Functional

Whey proteins are highly soluble and provide excellent emulsifying, foaming and water binding functional benefits in various food applications. It is available in different protein, fat and mineral compositions.

Versatile

WPC improves the texture and reduces syneresis of yoghurt products (including high protein yoghurt) without compromising on taste. Its excellent gelling properties make it an ideal gelling agent for meat products. The foaming and whipping properties of WPC allow manufacturers to use it as an egg replacement in bakery products.Together with its high quality protein profile, WPCs are ideal ingredients for sports nutrition applications, e.g. protein bars, gels and sports beverages.

Manufacturing Process

Low temperature processing ensures retention of nutritional and functional properties.

Whey Protein Concentrate 7009

WPC 7009 is a spray dried, soluble milk protein manufactured from fresh lactic casein whey using an ultrafiltration process. Whey Protein Concentrate 7009 has good emulsifying and nutritional qualities.

Product Characteristics

• Emulsifying capability

• Soluble over a wide pH range

• Low viscosity before heating

Suggested Uses

Whey Protein Concentrate 132

WPC 132 is a spray dried, soluble milk protein manufactured from fresh acid casein whey using an ultrafiltration process. Whey Protein Concentrate 132 forms a firm elastic gel when heated, which makes this protein suitable for use in a variety of meat, bakery, and convenience food products.

Product Characteristics

• Forms firm, elastic, heat-set gel

• Provides yield and texture improvement

• Soluble over a wide pH range

• Low viscosity before heating

• Excellent nutritional value

• Excellent emulsifying capacity

Suggested Uses Ham

Egg Substitutes

Cultured Foods

Custards

Vegetable Analogues

Egg

Whey Protein Concentrate 472

WPC 472 is a spray dried, soluble milk protein manufactured from fresh rennet casein whey using an ultrafiltration process. Whey Protein Concentrate 472 is a high protein, low sodium product with excellent nutritional value. It provides excellent solubility and emulsification necessary in high protein beverages and salad dressings.

Product Characteristics

• Excellent emulsifying properties

• Excellent nutritional value

• Heat stable

Suggested Uses

Salad Dressings and Related Low pH Emulsions

• Soluble over a wide pH range

• Low sodium content

• Good viscosity control

Nutritional Products Retort and UHT Beverages

Whey Protein Concentrate 322

WPC 322 is a spray dried, soluble milk protein manufactured from fresh acid casein whey using an ultrafiltration process. Whey Protein Concentrate 322 is a high protein, low sodium product with excellent nutritional value.

Product Characteristics

• Soluble over a wide pH range

• Low sodium content

• Excellent nutritional value

Suggested Uses

Protein

Fortification

Dietary Supplements

Nutritional Products

Whey Protein Concentrate 80% Instant

Whey Protein Concentrate 80% Instant is designed specifically for dry-mix applications to enhance dispersibility and quick hydration into solution. It is manufactured using ultrafiltered sweet whey from cheese manufacturing by agglomeration and surface treatment using sunflower lecithin. The product is of uniform light cream color and is free-flowing and non-caking. This product is instantized with sunflower lecithin.

Product Characteristics

• Excellent dispersibility

• Soluble over a wide pH range

Suggested Uses

• Excellent nutritional value

• Improved handling properties

Nutritional Products Dry Mix Beverages

Whey Protein Concentrate 450

WPC 450 is an instantised, soluble milk protein manufactured from fresh cheese whey using an ultrafiltration process. Whey Protein Concentrate 450 is ideal for dry mix beverage due to high nutritional value, excellent solubility throughout the pH range, and enhanced dispersibility.

Product Characteristics

• Excellent dispersibility

• Soluble over a wide pH range

Suggested Uses

Dry Mix Beverages

Storage & Handling

Whey Protein Concentrates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture. Our WPC is a spray-dried, soluble milk protein manufactured from fresh cheese whey or casein whey using an ultrafiltration process. Low temperature processing ensures retention of both nutritional and functional properties.

What is WPI?

Whey Protein Isolates (WPIs) are highly functional and nutritional ingredients, manufactured from cheese whey. They are suitable for use in a variety of applications such as sports nutrition, nutritional neutral and acidic beverages, clear beverages, yoghurt, protein nutrition bars and whipped toppings. They also provide a premium source of protein fortification for nutritional products. Specialised WPIs are clear in solution, making them ideal for clear sports drinks or functional waters. WPI is a spray-dried, soluble milk protein, manufactured from fresh cheese whey using an ultrafiltration process and microfiltration or ion exchange to achieve the highest protein level.

PURE

Whey Protein Isolate is one of the most concentrated forms of protein due to its high whey protein composition (90% protein). It is rapidly digested by the body, allowing fast absorption of its nutritional benefits into the bloodstream and muscles.

Highly Functional

Whey proteins are highly soluble and provide excellent emulsifying, foaming and water binding functional benefits in various food applications. WPI is comparatively high in protein and low in fat and lactose compared to WPC.

Versatile

We supply high quality microfiltered (MF) and ion exchange (IX) WPI specifications suited for nutritional products. WPI is ideal for use in powdered and ready to drink beverages with good stability at low pH. It is the whey protein of choice where low lactose is required. WPI improves the texture and reduces syneresis of yoghurt products. Other applications include meringue, whipped toppings, smoothies, protein bars and jellies.

Manufacturing Process

Low temperature processing ensures retention of nutritional and functional properties.

Whey Protein Isolates 8855

WPI 8855 is an acidic whey protein isolate that provides exceptionally clean flavour. It has been specifically developed for clear ready-to-drink sports drinks and functional waters. Whey Protein Isolate 8855 is manufactured by ion exchange (IX) and proprietary ultrafiltration techniques, generating an un-denatured, soluble whey protein with process stability and excellent solubility at acidic pH. This permits high clarity and stability during shelf life of the beverage. Whey Protein Isolate 8855 is an industry leading ingredient that provides marketers with the opportunity to add credible nutrition to functional beverages without negatively impacting taste, clarity and stability.

Product Characteristics

• Exceptionally clean flavour

• Excellent nutritional – highest BCAA and Leucine content of all food proteins

• Clear at pH < 3.7

Suggested Uses

• High stability in RTD beverages

• Heat stable under acid conditions

• Low sodium, low phosphate, low lactose, low fat, low cholesterol

Storage & Handling

Whey Protein Isolate 8855 should be kept in a cool, dry ventilated place. Temperatures below 25C, relative humidities below 65% and an odour free environment will extend storage life. Packages should not be in contact with walls or floors. Product has a shelf life of 24 months from the date of manufacture. Stock should be used in rotation, preferably within 12 months of manufacture.

Jellies and Jelly Drinks

Protein Fortified Fruit Juices and Juice Smoothies

Clear Acidic RTD Sports Drinks and Functional Waters

Acidic Powdered Beverages

Protein Bars

Concentrated Shot Formats

Nutritional Powdered Beverages

Storage & Handling

Sports & Health Food

Whey Protein Isolates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

What is MPC?

Milk Protein Concentrates (MPCs) are milk proteins which are isolated from fresh skim milk by a process of membrane filtration.

MPC is generally manufactured using low temperature ultrafiltration and advanced spray-drying technology to maintain a high nutritional value while providing a clean flavour profile.

Affordable Nutrition

MPC is a concentrated source of milk proteins, providing affordable dairy protein nutrition. Our MPC provides the complete milk protein profile, and contains both casein and whey proteins in the same ratio (80:20) as found in fresh milk. This is achieved by isolating the milk proteins from skim milk using a gentle ultrafiltration process. MPCs also deliver soluble calcium at enriched levels compared to other milk powders, providing additional nutritional benefits.

Versatile

MPC is a versatile milk protein ingredient for consistently supplementing local fresh milk to achieve a desirable protein content, minimising the impact of milk compositional variation due to seasonality factors. MPCs can also be used to replace skim milk powder or whole milk powder (on a protein equivalent basis) to achieve formulation flexibility.

Superior Flavour

MPC provides the cleanest milky flavour making it easy for customers to work with while providing flexibility in formulation.

Milk Protein Concentrate 470

MPC 470 is a spray dried protein concentrate manufactured by ultrafiltration of skim milk.

Product Characteristics

• Excellent flavour profile

• High nutritional value

• High opacity in water

Suggested Uses

• Excellent heat stability

• High level of bound calcium

• Good dispersibility

Storage & Handling

Milk Protein Concentrates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Dairy Based and Nutritional Beverages

Protein Bar

Cheese

Cultured Products

Milk Protein Concentrate 485

MPC 485 is a spray dried milk protein concentrate manufactured by ultrafiltration of fresh skim milk. It has high protein content, excellent nutritional value with clean and milky flavour making it an ideal ingredient for nutritional products.

Product Characteristics

• Excellent flavour profile

• High nutritional value

• High opacity in water

Suggested Uses

Dairy Based

Nutritional Beverages

Storage & Handling

• Excellent heat stability

• High level of bound calcium

Milk Protein Concentrates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Quality Assurance at ARS

Strict quality control procedures are enforced during manufacture. The manufacturing environment is also subject to regular monitoring and control. Final product is sampled and tested for chemical, sensory and microbial parameters using internationally recognised procedures. During storage and shipment, precautions are taken to ensure that the product quality is maintained. Each package is identified, enabling trace back.

and

Protein Bar Cheese Cultured Products

Casein and Caseinate

What is Casein and Caseinate?

Casein is the predominant protein found in cow’s milk and comprises about 80% of the total protein content.

By CODEX*

standard this is defined as:

• Edible acid casein is the milk product obtained by separating, washing and drying the acid-precipitated coagulum of skimmed milk and/or of other products obtained from milk.

• Edible caseinate is the milk product obtained by action of edible casein or edible casein curd coagulum with neutralising agents followed by drying

• Caseinate is the functional, water soluble form of acid casein and lactic. NZMP caseinates are spray dried milk protein (soluble casein) powders containing typically >94% protein in dry matter

Types of Casein

Mineral Acid Casein

Mineral Acid Casein is produced from pasteurised skim milk by controlled acidification with sulphuric acid.

Lactic Acid Casein

Lactic Acid Casein is produced from pasteurised skim milk by controlled acidification with lactic acid producing bacteria.

Rennet Casein

Rennet Casein is produced from pasteurised skim milk by controlled coagulation with microbial rennet enzymes.

Sodium Caseinate

Sodium Caseinate is formed from the reaction of acid casein with sodium hydroxide or other alkaline sodium salts.

Calcium Caseinate

Calcium Caseinate is formed from the reaction of acid casein with calcium hydroxide.

BENEFITS

More Protein

Casein and caseinate offer the most concentrated source of soluble casein protein available. When the casein is precipitated from milk it is extensively washed to remove lactose and minerals resulting in a protein content in dry matter of >95%.

* CODEX standard for Edible Casein Products 290 – 1995. The standard is designed to protect the health of consumers and promote fair practices in food trade.

Emulsification

Sodium caseinate is an excellent emulsifier providing superior emulsion stability and heat stability over other proteins.

Viscosity

In formulating to reach a protein content target for nutrition it is possible to achieve a range of final product viscosities by varying the proportions of calcium and sodium caseinate. More sodium caseinate will increase viscosity while more calcium caseinate will decrease viscosity. Our calcium caseinate will provide protein shakes with a thick mouthfeel and appearance due to a characteristically high viscosity during hydration at high concentrations.

Rate Of Digestion

• Calcium caseinate in solution has a micellar structure similar to the natural structure of casein in milk and digests slowly*

• This makes it ideal to provide sustained plasma amino acid levels and protection from whole body protein breakdown between meals*

• Of all micellar structured casein product available, calcium caseinate has the highest protein level and purity*

*FRDC Protein Benchmarking Study 2014

Less ingredients, cleaner label

Due to the natural emulsification properties of casein(ate) there may not be a need to include additional emulsifiers in formulations.

Versatile and low risk protein with a long history of consistently performing across a range of

Casein proteins will precipitate in acid conditions and as such will give optimum performance at, or close to, neutral pH (6.5-7.5). They may only be made stable in acid beverages with the use of

Manufacturing Process

Casein Manufacturing Process

Caseinate Manufacturing Process

Our caseinate is produced from wet acid casein curd or dry powder through reaction with sodium or calcium alkali solutions.

Calcium Caseinate 380

Calcium Caseinate 380 is a spray dried milk protein powder. This caseinate forms a stable colloidal suspension and has a high opacity in solution. The bland flavour and excellent flavour stability of the Calcium Caseinate 380 makes it suitable for use in flavour sensitive formulations.

Product Characteristics

• Low flavour profile

• Very good nutritional value

Suggested Uses

Nutritional products

Storage & Handling

• High calcium, low sodium content

• High opacity in water suspension

Cultured food products

Nutrition bars

Cheese

Calcium Caseinates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Sodium Caseinate 180

Sodium Caseinate 180 is a spray dried milk protein powder. It has very good functionality and is suitable for a wide range of applications. The bland flavour and excellent flavour stability of the Sodium Caseinate 180 makes it suitable for use in flavour sensitive formulations.

Product Characteristics

• Excellent emulsifying properties

• Excellent water solubility

• Excellent whipping properties

Suggested Uses

• Low flavour profile

• Very high nutritional value

• Good retort stability

Storage & Handling

Sodium Caseinates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Whipped Toppings Coffee Whiteners Cream Liquor

Nutritional Products

Skim Milk Powder & Whole Milk Powder

What is Skim Milk Powder?

Skim Milk Powder (SMP) is made with fresh, pasteurised, skimmed milk and has a low fat content with a clean taste and excellent solubility. Skimmed milk powders creates a clean dairy milk taste with consistent composition and quality. It’s ideal for use as a source of non-fat milk solids in confectionery products, bakery products, in dry blended and formulated products. And also in a wide range of recombined dairy products, cultured products, sweetened condensed milk and ice cream mixes.

Product Characteristics

• Excellent solubility

• Good dispersibility

• Low fat content

Suggested Uses

Confectionery Products

Storage & Handling

Bakery Products

Dry Blended and Formulated Products

Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

What is Whole Milk Powder?

Whole Milk Powder (WMP) for is a soluble powder made by spray drying fresh pasteurised whole milk. With exceptional wettability, dispersibility and solubility for fast, easy reconstitution, it will help you create products with a market-beating edge. It has tightened bulk density and tailor designed scorched particle testing.

Product Characteristics

• Good solubility

• Good flow properties

• Is made from milk without any additives for products where additive free labelling is desirable, such as fermented dairy products.

Suggested Uses

Confectionery Products

Storage & Handling

• Rich creamy flavour

• Ideal food supplement

• Full fat content

Bakery Products

Dry Blended and Formulated Products

Whole Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Anhydrous Milk Fat

Milk Fats

Our milk fat and specialty milk fat products are 99.9% milk fat, produced by separation and inversion of high-quality, fresh cream. These products are virtually moisture free, contain no chemical additives and have a variety of specific characteristics to suit your needs. They are available in either frozen or ambient (cool, dry) storage depending on the packaging format.

Anhydrous Milk Fat (AMF)

AMF gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. Anhydrous Milk Fat is pure milk fat, produced by separation and inversion of fresh cream. It has excellent natural keeping qualities. Anhydrous Milk Fat is virtually free of moisture and contains no chemical additives, preservatives, flavours, foreign fats or other impurities.

Product Characteristics

• 99.9% pure milk fat made from 100% pure cream

• Imparts good dairy flavour to product

• Anhydrous Milk Fat is full of natural goodness – it contains no additives

Suggested Uses

• Is produced in a sophisticated processing plant to ensure product consistency

• Excellent shelf life in high quality packaging

Storage & Handling

AMF may be transported and stored without refrigeration. However, the storage life will depend on the storage temperature. To maintain quality, it is recommended that the product is stored in a cool dry area away from direct sunlight. Provided the seal is unbroken and the above storage conditions are followed, the Milk Fat will be suitable as a dairy ingredient at least 24 months (drum format), 12 months (bulk bin/IBC) after the date of manufacture. *

Confectionery

Recombined

Ice Cream

Sauces

Corporate Office: 815 & 813, D Mall, Netaji Subhash Place, Pitampura, New Delhi - 110034, India

Customer Care: 011-43999999 (100 Lines)

E: info@asharam.in; akshit@asharam.in

W: www.asharam.com