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Patented Ãâ·Ñ³Ô¹Ï LeanCremeâ„¢ technology produces LeanCreme microparticulated whey protein concentrate. This dairy based functional ingredient can improve the value of products including cheese, milk desserts, protein enriched drinks, dressings and sauces, ice cream, confectionary, bakery products, nutraceuticals, powder ingredients and meat production. Benefits include:

• Replacing fat
• Dairy based stabilizer
• Improving mouthfeel
• Increasing nutritional value
• Increasing cheese yields

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Microparticulation of whey proteins

Heat denaturation

Aggregation and controlled mechanical shear

By combining the thermal and mechanical treatment of the whey protein concentrate (WPC), the process enables accurate control of heat and shear force to produce consistent and ideal particle sizes during the denaturation process– providing adequate functionality and sensorial properties to the end product (e.g. similar to fat globules in milk) with a reduced fat content.