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