Nutrilac clean-label Natural Improvers

The Nutrilac Natural Improvers range from Arla Ingredients offers targeted benefits for producers of bread, cakes, biscuits, cookies and bakery fillings. All are made from natural and functional proteins derived exclusively from milk and can be listed on-pack simply as ‘milk protein’.

The ingredients are designed to provide industrial bakers with smoother and more efficient processes, which make handling of dough, batters and fillings easier. They also provide good stability, locking in the air whipped into batters and the water kneaded into dough, resulting in good freshness, texture and resilience throughout a product’s shelf life.

According to the company, the improvers can also extend shelf life as they help a product maintain sensory properties for longer, cutting down on waste and increasing profit margins. The ingredients can also improve the nutritional profile of a baked product by reducing fat content.

Nutrilac CH-4650 ensures a more stable batter with better mixing tolerance, enhances cake surfaces by reducing stickiness, improves colour and appearance in cakes and optimises creaminess by imitating fat in custard cream and other types of filling.

A high-gelling protein designed to create structure and strength in baked goods, Nutrilac IM-8027 provides optimum viscosity in most batter systems, greater water retention and good emulsification.

Nutrilac IM-5566 provides softness in bread without reducing crumb resilience or elasticity, offers increased strength in cakes for better slicing quality and stabilises aerated batter systems for higher volume and stability.

Nutrilac IM-7042 offers improved mixing tolerance, produces a more stable batter and provides good emulsification properties in a whole range of wheat-based baked goods, including bread.