1. Milk Replacer

2. 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 % Phosphore 1.10%
Ions with an interest on the taste
Potassium 1.70% Sodium % Chlorides 1.20%
Other constituents 5%
Lactates Citrates

3. 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

4. 5 to 7 different functional protein concentrates
NOLLIBEL =
RECOMBINATION
5 to 7 different functional protein concentrates
to play a key role.

5. FUNCTIONAL PROPERTIES

6. 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 )
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)

7. 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)

8. 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

9. 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

10. NOLLIBEL IN ICE CREAM

11. 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

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

13. Example of total replacement of SMP by Nollibel in ice cream

14. Ice cream formulations

15. 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