The natural milky flavour of permeate makes it an ideal cost-saving source of the dry milk solids that go into bakery products, fillings, snacks, chocolate, dairy drinks and yogurt. Derived from whey, permeate is 83% lactose, which is also available from us in 95-99% concentrations.

Both permeate and lactose are produced by a long series of separation and concentration processes, starting with the separation of protein from whey. The remaining whey constituents – minerals, lactose and water – then pass through a dehydration system. After the lactose and minerals are separated by crystallisation, the resulting product is refined into powder to become permeate or lactose, depending on the lactose content.

While lactose is widely employed in infant formula and many other food applications, permeate is principally used as a substitute for whey powder and demineralised whey in industrial baking. Its ability to secure the Maillard reaction gives baked products an attractive brown appearance. In dietetic products, permeate serves as an important source of carbohydrate.

Our permeate/lactose ingredients are marketed under the VARIOLAC® brand name.