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Our Edifett HWP Whipping Agents offers a constant quality for your final product. The product is suitable for a wide range of applications such as mousses, desserts, cake filling or decoration. Edifett HWP whipping agents are spray-dried emulsions, based on palm kernel oil or coconut fat, emulsifiers, milk ingredients and carbohydrates. Characteristics and benefits: Usable with water or milk Products with different fat types available High convenience factor Adapted to different functionalities and areas of application Easy storage and handling Provides high aeration volume combined with good stability Short whipping times Can’t be over whipped Good taste and mouthfeel Suitable for vegetarians Free-flowing powder Cold applicable Suitable for various applications

Beside a nutritionally high-quality protein source our WPC also provides an outstanding functionality. By ultrafiltration of the whey proteins and spray drying our whey protein concentrate, called GLOBULAL, is produced. Our range includes WPC 70 as well as WPC 80 in different variants. Characteristics and Benefits: Prepared from milk High-value protein source High gelling version available Excellent amino acid profile Free from glycomacropeptid Structure formation during heating Increased water-binding capacity and prolonged shelf life Increase of thickening properties in desserts, dressings and sauces Egg replacement in bakery products

MEGGLE´s MTM-range offers high-quality protein-compounds for the functional use in dairy products as stabiliser or nutritive protein enrichment. Beside our know-how for efficient use, we offer a high level of customer orientation and customer-specific products. Characteristics and benefits: Increase in viscosity Prevention of syneresis Good water binding properties Smooth texture Creamy mouthfeel Silky shiny surface Improved storage stability Easy to use

On the base of skimmed milk, MEGGLE manufactures Acid Casein and Caseinate for various applications in the food industry. The precipitation of casein is caused by controlled acidification of pure, pasteurized skimmed milk. In a continuous and hygienic process the curd is washed, dried and sieved/ milled to a standardized particle size. Caseinates are converted and dissolved casein fractions. By neutralization of acid casein with alkaline solutions followed by extrusion caseinate is being produced. Characteristics and benefits: Suitable for a wide range of applications Heat stable Strong emulsifying properties Very good solubility Improvement of texture Nutritionally high-quality protein Solvable when using alkaline solution Acid Casein is useable for the production of caseinate

UOur functional coffee whiteners and foamers are the ideal ingredient for your delicious hot beverages. Whether for ready-to-use blends in sachets or vending machines, we have the right product for you. Our whiteners and foamers are spray-dried emulsions based on vegetable fats, carbohydrates, proteins and emulsifiers. Characteristics and benefits: Excellent whitening properties High emulsion stability Oxidation stability Very good solubility Low level of free fatty acids Free-flowing powder Suitable for various applications (3in1 blends, glasses, vending machines) Low hygroscopicity Good foam volume and stability Easy storage and handling