MEGGLE BUSINESS UNIT FOOD INGREDIENTS

Our high functional creamers are an excellent base for your soups, sauces and bakery goods. They are useable for the production of cold creams, puddings and baking mixtures. In addition to stabilizing properties our Edifett® range also provides whitening ability. MEGGLE produces a wide variety of fat powders for your needs by spray-drying emulsions based on proteins, vegetable fats and carbohydrates. Characteristics and benefits: Excellent whitening properties Low content of trans-fatty acids Products with various fat types and carrier systems available Improvement of texture and consequently mouthfeel Products for clean label declaration available Acid stable products available Product types with non-hydrogenated fats available Products for vegetarian and vegan products available Easy to handle Storage stability Good dispersibility Price optimization

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

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

Our lactose, called MEGGLETOSE, is the naturally occurring disaccharide in milk. MEGGLETOSE will be gained by refining whey. Additional milling and sieving steps provide a wide range of grain sizes. Through its outstanding properties regarding taste, solubility, flowability and absorption MEGGLETOSE can be used in a wide range of applications. Due to excellent microbiological datas and a high process safety MEGGLETOSE INFANT is used as an ingredient for infant formula and follow-on formula. Beside lactose for wet blend applications we offer also lactose for dry blend applications. Characteristics and Benefits: Source of carbohydrates Low sweetening compared to sucrose (approx. ¼) Enhances browning effect (Maillard reaction) Nutrient for microorganisms (used for fermentation processes) Flavor and taste enhancer Could be used as a (cheap) filler Applicable for wet- and dry blend processes Low and well controlled microbiology Low and well controlled residues and contaminants

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

For our product range COMBIMEC we developed functional compounds specifically designed for the use in meat and sausage products. They are based on whey and milk. Together with our products you can optimize your production process and ensure consistent quality of your final products. Characteristics and benefits: High water binding capacity Enhances the Maillard reaction Strong emulsifying properties Reduced loss during the roasting or cooking process Flavour enhancement

MEGGLE`s product range FONDOLAC provides you excellent functional properties for emulsification, stabilization and flavour enhancement for savoury products such as cooked ham, sauces, delicacies and sausage products. By spray drying of partly delactosed whey, MEGGLE manufactures a partly delactosed whey powder with comparatively high protein content. Characteristics and benefits: Excellent emulsification properties Water binding capacity Protein enrichment Enhances browning effect (Maillard reaction) Improvement of texture and consequently mouth feel Flavour enhancement (less use of flavours and spices)

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

In the range of aerated masses, our baking emulsifiers provides functionality and stability for your baking processes. It can be used in all-in-one baking mixes for home use, for artisan cakes or in industrial baking processes. Edifett SCP whipping emulsifiers are spray-dried emulsions consisting of emulsifiers, milk and carbohydrates. Characteristics and benefits: Fine and soft crumb structure High convenience factor High volume Good moisturizing property All-in process possible Suitable for vegetarians Contributes to a constant product quality Stability in aerated masses Easy storage and handling Free-flowing Stability during baking and storage

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