MOQ :
5 MT

Skimmed Milk Powder

Spray-dried skimmed milk powder (SMP) in free-flowing powder form. Provides dairy solids, clean flavor, and functional proteins that emulsify, foam, and build body—versatile across dairy, bakery, confectionery, and beverage systems.

Functions :
  • Emulsifier

  • Flavoring

  • Texture improver

  • Fortifying agent

  • Foaming agent

Download Skimmed Milk Powder Catalog and TDS File :
Distributed in :
IBC
Custom
IBC
1000 Liters
Gallon
5 kg

Skimmed Milk Powder Applications

Skimmed Milk Powder is used in several instances across different industries such as :

Beverages
Bakery
Dairy & Frozen Desserts
Confectionery

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Dairy

Dairy & Ice Cream

Consistent solids, body, and meltdown control.

Bakery

Bakery & Snacks

Color, softness, and flavor lift.

Confectionery

Smooth textures with authentic dairy profile.

Beverage & RTD

Clean dairy taste and stable emulsions.

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How It’s Made (process)

  1. Standardization: Skim milk is clarified, standardized, and pasteurized.

  2. Primary production: Concentrated via evaporation; milk solids prepared for drying.

  3. Drying & separation: Spray-dried to powder; instantized/granulated if specified for fast dispersion.

  4. Sieving & blending: Particle size adjusted for flow and dispersibility; anti-caking optional.

  5. Standardization/QA: Protein, moisture, scorched particles, WPNI, and microbiology verified; COA issued.

Suggested Dosage

General: 1–20% w/w; trial recommended.

By application

  • Dairy mixes/yogurt/ice cream: 2–12%

  • Bakery (flour basis): 2–8%

  • Confectionery fillings/coatings: 2–10%

  • Beverages/RTD & powders: 1–8%

SMP proteins help foam and emulsify, so lattes and whipped systems hold better.

Table of Details

Title
Info
Form
Powder
Appearance
White to cream, free-flowing

Adds lactose for Maillard browning, giving appealing crust color.

Adds lactose for Maillard browning, giving appealing crust color.

SMP proteins help foam and emulsify, so lattes and whipped systems hold better.

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