EPILAC – A unique range of yogurt powders
A unique expertise.
A unique expertise.
According to the CODEX Alimentarius, yogurt is a dairy product obtained by fermentation of milk by specific micro-organisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) which must be alive, active and abundant in the product.
Lactic acid bacteria are a heterogeneous group of bacteria which play a significant role in a variety of fermentation processes. Lactic acid bacteria include a large number of bacteria including lactobacilli, lactococci, enterococci, streptococci and leuconostocs.
The best known are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, lactic acid bacteria that are specific to yogurt.
The good selection of lactic acid bacteria, combined with management of the process (concentration, temperature and duration of fermentation), adds to the flavor, texture and nutritional value of the final yogurt product.
There are many types of yogurt on the market : Greek yogurt, 0% fat yogurt, whole milk yogurt, flavored yogurt, drinking yogurt, yogurts to be eaten with a spoon, etc.
Yogurt powders are made from skimmed yogurt :
Lactic fermentation is the process by which milk is converted into yogurt. It results from the action of lactic ferments,
During fermentation, milk sugar (lactose) is first converted into glucose and galactose, and then these simple sugars are converted into lactic acid.
The formation of lactic acid gives some acidity (pH 4.5), which helps to coagulate the proteins (caseins) and set the milk, producing the specific texture of yogurt.
Lactic fermentation also produces compounds (carbon dioxide, peptides, amino acids, etc.) that give yogurt its particular flavor.
One of reasons why yogurt is dried is in order to preserve it.
Our yogurt powders offer :
They are :
In addition, using solid technical expertise, we have been able to develop a unique manufacturing process allowing mixtures of milk and live cultures to be dried, maintaining the live cultures as needed all throughout the process and up to the resulting powder.
As a result, our Epilac range is made up of both powders containing live cultures and powders with inactive flora. We have also recently developed new ethnic references to satisfy consumers looking for adventure and authenticity through new flavors.
Here are a few examples of applications in which our customers have successfully used our fermented powders :
Whether you are looking for functionality, nutritional properties or taste qualities, you’ll find it in our yogurt powders !
Low fat yogurt powder 48 – The all-inclusive solution
- The characteristic taste of yogurt,
- Bacteria that are still alive in the powder,
- Same nutritional quality as skim milk,
- “Yogurt” designation in the Codex,
- Easy to incorporate into your recipes,
- Perfect for numerous applications.
Would you like the same ingredient in ferments that do not contain live microorganisms? Ask for our EPIYOG 47 !
Kefir Powder – Our original kefir powder !
- A combination of bacteria and yeast used to make traditional kefir,
- Same nutritional benefits as fresh kefir,
- A typical organoleptic profile of ripe fruit.
SKYR POWDER – Our high protein yogurt powder !
- SKYR denomination,
- Live bacteria,
- Rich in proteins (50%),
- Rich in essential amino acids (12%),
- Less sugar compared to a traditional yogurt powder,
- A unique, acid, fruity sensory profile promising an interesting freshness.