Milk Replacer

Ions with a functional interest Ions with an interest on the taste MILK CONSTITUENTS Water 900g Casein 82% Casein LIQUID RAW MILK 1 LITER Fat 40g Total solids 130g  Lactoglobulin  Lactalbumin Other proteins Proteins 35% Whey proteins 14% MSNF 90g Immunoglobulins & enzymes Other proteins 4% Lactose 52% Ions with a functional interest Minerals 8% Calcium 1.40% Phosphore 1.10% Ions with an interest on the taste Potassium 1.70% Sodium 0.50% Chlorides 1.20% Other constituents 5% Lactates Citrates

FROM MILK TO NOLLIBEL NOLLIBEL RANGE COAGULATION CHEESE WHEY SKIMMING 1 SKIMMED MILK DEMINERALIZATION ULTRAFILTRATION ULTRAFILTRATION COAGULATION CRYSTALLIZATION MILK PROTEINS NEUTRALIZATION PERMEAT DELACTOSED WHEY SWEET WHEY CASEIN BUTTER LACTOSE WHEY PROTEINS SKIM MILK FULL MILK CASEINATES DEMINERALIZED WHEY CREAM MODIFICATION AND ADAPTED FUNCTIONALIZATION 2 STRUCTURING PROTEINS FUNCTIONAL CASEINIC PROTEINS SPECIAL WHEYS FUNCTIONAL WHEY PROTEINS FOAMING PROTEINS RECOMBINATION 3 BIANBEL RANGE NOLLIBEL RANGE

5 to 7 different functional protein concentrates NOLLIBEL = RECOMBINATION 5 to 7 different functional protein concentrates to play a key role.

FUNCTIONAL PROPERTIES

NATURAL WHEY PROTEINS Structure of globular proteins About 6 grams in one liter of cow milk Mainly constituted of  lactalbumin and  lactoglobulin (globular proteins) Structure of globular proteins Specific, compact and rigid structure ===> Tertiary structure of  lactoglobulin (Nature - 1986) 2 disulphide bridges and 1 free thiol function Main properties of natural whey proteins Very soluble and hydrophilic proteins (all pH at room temperature) Poor heat stability, especially at low pH (<6) Poor interfacial properties (for native proteins)

BEL MODIFIED WHEY PROTEINS Unfolded and very flexible molecules Increased water binding capacity (exposed hydrophilic parts of the proteins) Very good interfacial capacity (adsorption on air / water and oil / water interfaces) § Very good gelifying properties alone ==> good § Structuration and stabilisation of food products § Low sensivity to pH and alcohol at low temperature (<20°C)

BEL MODIFIED WHEY PROTEINS Main properties of Bel Industries functional whey proteins High gelifying properties = dependant on temperature, pH, mineral content, concentration… § Very good gelifying properties alone ==> good § Structuration and stabilisation of food products § Low sensivity to pH and alcohol at low temperature (<20°C) Schematic reticulation of whey proteins Ionic and hydrophobic links - disulphide bridges

Behaviours of Bel Industries Functional Casein compared to standard products Protein / carragenans SMP Total milk protein (UF) Functional casein Sodium caseinate Water binding Emulsion stability Emulsion capacity

NOLLIBEL IN ICE CREAM

NOLLIBEL ROLE IN ICE CREAM PROTEINS PROPERTIES FUNCTIONS EFFECTS IN ICE CREAM Structuration of continuous phase Coldness Water binding Gelification (alone or with carrageenans) Creaminess Fat globules stabilization Emulsifying properties Meltdown Fineness Overrun Foaming properties Air bubbles stabilization

(By Steven Young, SYW, Dairy and Food Technology Development)

Example of total replacement of SMP by Nollibel in ice cream

Ice cream formulations

CONCLUSION Nollibel is a specially designed ingredient for ice cream with: Different degrees of efficiency and complexity A worldwide experience (sold in 35 countries worldwide) A competitive price