MASTER
INGREDIENT
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Ingredientes Lácteos para Industria Alimentaria
Each of our products has its origins in
innovation and quality.
To achieve this, more than just raw materials are required; ingredients are needed that integrate a shared vision, operational capacity, and a solid infrastructure.
We create with you: from concept to consumer
Milk
Creams and Butterfat
Proteins
Vegetable Fats
Dairy Products
Formulations
Import
Cheeses
Proteins
Calcium caseinate
Derived from milk casein, subjected to rigorous alkaline treatment and drying to maximize its emulsifying and stabilizing capacity. Ideal for formulations that require high protein functionality.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Benefits
High emulsifying and stabilizing power
Consistent quality
Optimizes production efficiency
Adaptable to multiple formulations
Sodium caseinate
Casein protein is produced by a controlled alkaline process and drying, resulting in a product with excellent emulsifying and dispersing properties. Its superior solubility makes it ideal for beverages and liquid systems.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Benefits
High solubility and dispersion
Consistent quality
Optimizes production efficiency
Adaptable to multiple formulations
Instant WPC
Whey protein is produced by ultrafiltration, concentrating high-quality proteins. The instantization process improves its solubility and dispersion, making it ideal for powder mixes and beverages that do not require intense stirring.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
- Dairy
Benefits
Excellent solubility and dispersion
Consistent quality
Adaptable to multiple formulations
Sweet Whey
A by-product of cheese production, manufactured using state-of-the-art processes and under rigorous quality control. High industrial yield and neutral sensory profile.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Benefits
Consistent quality from batch to batch
Optimizes production efficiency
Adaptable to multiple formulations
Neutral sensory profile
Demineralized Whey
Whey is subjected to a demineralization process to reduce ash content. This makes it ideal for delicate applications such as infant formulas and nutritional products, where mineral control is critical.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
- Infant formulas
Benefits
Low mineral content
Quality consistency
Optimizes production efficiency
Adaptable to multiple formulations
Food supplements
Customized high-protein formulations, produced using state-of-the-art processes and rigorous quality control. Designed to ensure superior industrial performance and specific nutritional profiles.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Benefits
Consistent quality
Optimizes production efficiency
Adaptable to multiple formulations
Specific nutritional profiles
Milk
Skim milk powder
(regular and instant)
High-quality skim milk, processed to remove most of the fat and water. The regular version is ideal for formulations where solubility is not the main factor, while the instant version undergoes an agglomeration process to achieve superior dispersion and solubility in liquids.
Ideal for:
- Beverages
- Baking
- Pastries
- Yogurts and fermented dairy products
- Sports nutrition products
Benefits
Low fat content
High protein concentration
Excellent source of calcium
Easy to store and transport (long shelf life)
The instant version dissolves easily
Whole milk powder
(regular and instant)
Processed whole milk powder that retains the full flavor and nutritional properties of fresh milk. Its high butterfat content gives it a rich flavor and creamy texture. Like skim milk powder, the instant version is designed for quick, lump-free dissolution.
Ideal for:
- Beverages
- Baking
- Pastries
- Ice cream
- Chocolates
- Confectionery formulations
Benefits
Intense flavor and creaminess
Excellent source of energy
Versatility in applications requiring milk fat
Long shelf life and ease of handling
Milk filled with vegetable fat
(regular and instant)
Dairy product that combines skim milk protein with high-quality vegetable fat (such as palm, coconut, sunflower), creating a functional and economical alternative to whole milk. The process ensures a stable emulsion.
Ideal for:
- Whole milk substitute in baking
- Ice cream
- Beverages
- Pastry formulations
Benefits
Rich flavor and texture
Cost-effective alternative
Cholesterol-free
Versatility in applications that do not require butterfat
Lactose-free whole milk powder
Whole milk powder processed to break down lactose into its simple sugars, making the product suitable for people with lactose intolerance. Retains the flavor and richness of whole milk.
Ideal for:
- Beverages
- Desserts
- Ice cream
- Baking
- Special diet formulations
Benefits
The flavor and creaminess of whole milk without the effects of lactose
Ideal for consumers with intolerance
Long shelf life
Lactose-free skim milk powder
Skim milk powder with an enzymatic process to remove lactose. It combines the benefits of low fat content with the characteristic of being lactose-free, ideal for light and dietetic formulations.
Ideal for:
- Diet drinks
- Nutrition products
- Baking
- Yogurts
- Light desserts
Benefits
Low fat content
High protein
Ideal for special diets and people with lactose intolerance
Easy to use in formulations
Heat-treated powdered milk:
low, medium, and high heat
Powdered milks subjected to specific heat treatments (low, medium, and high heat) to control protein denaturation. This process adapts their functional properties, making them versatile for a variety of applications that require specific behavior.
Ideal for:
- Baking
- Analog cheeses
- Instant beverages
- Dairy products and desserts
- Diet drinks
Benefits
Precise control of protein functionality
Improves the texture and stability of the final product
High industrial performance
Facilitates the production process
Dairy formulas
Specialized formulations of dairy and non-dairy ingredients, designed to replicate the composition and functionality of specific products, such as infant milk substitutes or clinical nutrition products.
Ideal for:
- Infant formulas
- Clinical nutrition products
- Nutritional supplements
Benefits
Precise and controlled nutritional composition
Consistent quality
Guaranteed food safety
Adaptability to specific requirements
Milk substitutes
Powdered products designed to partially or totally replace milk in various applications. Formulated with a base of dairy and vegetable ingredients to provide functionality, flavor, and texture.
Ideal for:
- Beverages
- Coffee
- Tea
- Baking
- Pastries
- Creams and sauces
Benefits
Adds creaminess, body, and flavor
Economical alternative
Can be lactose-free
Can be adapted to specific formulations
Creams and Butterfat
Fresh cream
Separated by centrifugation from fresh milk, with high butterfat content for maximum creaminess and stability. Raw material with quality certification and sensory profile optimized for high industrial performance.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Benefits
Provides creaminess and superior flavor
Consistent quality batch after batch
Ideal for applications requiring high butterfat content
Concentrated cream
Concentrated fresh cream product, obtained by centrifugation and controlled evaporation. It has an even higher butterfat content, ideal for applications that require a high concentration of solids and an intense flavor.
Ideal for:
- Ice cream bases
- Sauces and dressings
- High-end pastries
- Premium milk drinks
Benefits
Enhances flavor and creaminess
Reduced storage and transport volume
Increases efficiency in concentrated formulations
Powdered cream
Fresh cream processed through pasteurization, concentration, and spray drying. Maintains high butterfat content and creaminess properties, but in a stable, long-lasting format.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastries
- Ice cream and desserts
- Sports and functional nutrition
Beneficios
Consistent quality from batch to batch
Optimizes production efficiency
Versatile for multiple applications
Adds creaminess and flavor
Anhydrous Butterfat
(AMF)
Highly purified milk fat obtained by centrifugation and removal of all water and non-fat solids. Valued for its purity, stability, and high yield. Adds an intense butter flavor without moisture.
Ideal for:
- Dairy and non-dairy beverages
- Baking and pastry
- Ice cream and desserts
- Sports and functional nutrition
Benefits
Consistent quality from batch to batch
Optimizes production efficiency
Adaptable to multiple formulations
Adds creaminess and flavor
Fractionated anhydrous butterfat Olein
Fractionated anhydrous butterfat in its liquid phase (olein), separated by a crystallization and filtration process. It has a lower melting point, making it ideal for products that require a smoother texture and quick melting in the mouth.
Ideal for:
- Chocolates and confectionery
- Margarines and spreadable creams
- Ice cream and desserts
- Coatings
Benefits
Precise control of texture and melting point
Improves melt-in-the-mouth texture
Optimizes production efficiency
Fractionated Anhydrous Butterfat Stearin
Fractionated anhydrous butterfat in its solid phase (stearin), obtained by crystallization and filtration. It has a higher melting point, ideal for applications that require greater hardness and structure.
Ideal for:
- Baking and pastry making
- Nutrition bars
- Frying fats
- Confectionery products with hard coatings
Benefits
Precise control of texture and melting point
Provides hardness and structure
Optimizes production efficiency
Superior storage stability
Vegetable Fats
Vegetable Fat Powder
(palm, coconut, sunflower)
Microencapsulated vegetable fat powders, manufactured under strict controls to ensure superior industrial performance. Available in palm, coconut, and sunflower varieties, they offer an optimized sensory profile and great versatility.
Ideal for:
- Beverages
- Baking
- Pastries
- Ice cream
- Sports nutrition
- Instant formula
Benefits
Superior stability
Versatility
Ease of handling and storage
Optimized sensory profile
Butterfat substitute
Plant-based product formulated to replicate the functional and sensory properties of butterfat. Manufactured using high-tech processes to ensure superior performance and a cost-effective solution.
Ideal for:
- Baking
- Pastry
- Ice cream
- Butter substitute
Benefits
Rich flavor and texture
Cost-effective alternative
Cholesterol-free
Versatility in applications that do not require butterfat
Coffee Creamer Substitute
Plant-based powder emulsion specifically designed for hot beverages. Its advanced formulation prevents separation and guarantees creaminess and uniform color in coffee, with an optimized sensory profile.
Ideal for:
- Coffee shops
- Instant beverages
- Tea and other hot beverages
Benefits
Adds creaminess, body, and flavor
Economical alternative
Can be lactose-free
Can be adapted to specific formulations
Dairy Products
Butter Solids
Non-fat solids from butter, processed to concentrate dairy flavor and functionality. Manufactured under rigorous quality control for superior industrial performance, ideal for enhancing flavor in various applications.
Ideal for:
- Baking and pastry
- Ice cream
- Confectionery
- Sauces
- Dairy products
Benefits
Enhances the buttery flavor
Quality consistency
Optimizes production efficiency
Versatile
Sweetened Condensed Milk
Concentrated milk with sugar, processed to ensure an optimized sensory profile and high performance in formulations. Its high concentration of solids and sugar guarantees a long shelf life and a dense, creamy texture.
Ideal for:
- Baking and pastry making
- Ice cream
- Confectionery
- Sweets and desserts
Benefits
Long shelf life and stability
Consistent quality
Optimizes production efficiency
Adds flavor and creaminess
Formulations
Special Formulations
Dairy or dairy-derived formulation, processed through pasteurization, concentration, and spray drying. Custom-designed for specific customer needs, ensuring quality, safety, and stability.
Ideal for:
- Pastry and baking
- Beverages and dairy products
- Ice cream and confectionery
- Sauces and instant mixes
Benefits
Consistent sensory performance
Easy to measure and store
Versatile for multiple applications
Quality backed by food standards
Fortified Milks
Dairy product or derivative processed to be fortified with vitamins, minerals, or other functional components. Homogeneous distribution and storage stability are guaranteed.
Ideal for:
- Baking and pastry making
- Beverages and dairy products
- Ice cream and confectionery
- Sauces and instant mixes
Benefits
Improved nutritional content
Consistent sensory performance
Easy to measure and store
Quality backed by food standards
Powdered fats
Powdered fat formulations, produced by a process of emulsion and spray drying. They allow the integration of fats into dry products with high stability and dispersion.
Ideal for:
- Pastries and baked goods
- Beverages and dairy products
- Ice cream and confectionery
- Sauces and instant mixes
Benefits
Versatile for multiple applications
Consistent sensory performance
Easy to measure and store
Quality backed by food standards
Superior storage stability
Powdered Creams
Powdered cream formulations are designed to provide a creamy texture and body in various applications.
Ideal for:
- Baking and pastry making
- Beverages and dairy products
- Ice cream and confectionery
- Sauces and instant mixes
Benefits
Versatile for multiple applications
Consistent sensory performance
Easy to measure and store
Quality backed by food standards
Adds creaminess
Dairy bases
Functional blends of dairy ingredients, designed as a starting point for a wide range of products.
Ideal for:
- Pastries and baked goods
- Beverages and dairy products
- Ice cream and confectionery
- Sauces and instant mixes
Benefits
Consistent sensory performance
Easy to measure and store
Versatile for multiple applications
Quality backed by food standards
Facilitates new product development
Import
We import and market dairy products from leading international brands: Dairy America, Continental, Fonterra, and DFA (Dairy Farmers of America). These companies are recognized for their quality, traceability, and compliance with the highest global food safety standards.
Technical advice for product selection.
Comprehensive logistics management, from origin to reception at the plant.
Guarantee of origin and certifications.
Scheduled stock and flexible deliveries to ensure continuity in production lines.
After-sales support and personalized customer service.
Cheeses
At Nutrical, we offer a selection of imported cheeses designed for the food service sector, available in large volumes that guarantee quality and performance in every preparation. We have varieties such as Mozzarella, Monterey Jack, Gouda, and Cheddar, ideal for enhancing the flavor and texture of your dishes with the backing of international safety standards.