There’s a science to great taste. At Lactosan’s we’ve put decades into developing cheese powders. LACTOSAN NCB - Natural Culinary Booster®, our next generation cheese powders, have unique multifunctional taste effects. Based on carefully selected, naturally matured cheeses they can be used in a broad variety of food, beverage and flavour systems. LACTOSAN NCB - Natural Culinary Booster® enable clean labelling and less need for sugar, salt and fat for a healthier, more premium product beyond compare.
Perfect for bakery. Quick flavour release, extension of flavour profile, umami/kokumi and roasted flavour.
Vegetarian/Halal. Perfect for bakery. Quick flavour release, extension of flavour profile, umami / kokumi, roasted flavour.
Organic/Veg./Halal. For all applications. Quick flavour release, extension of flavour profile, umami/kokumi effect.
Perfect for savoury and sweet applications. Harmonious flavour profile, umami / kokumi effect, helps mask off flavors.
Vegetarian/Halal. Perfect in savoury and sweet applications. Gives harmony, umami/kokumi effect, mask off flavors.
Vegetarian/Halal. Quick taste release. Rich Mouthfeel. Umami/kokumi effect. Buttery taste.
Vegetarian/Halal. For all applications. Perfect for dairy and bakery products. Substitutes Enzyme Modified Cheese (EMC).
No other provider worldwide specialises in nothing but cheese powder. Our research collaborations since 2000 add unique knowledge of the functional properties of cheese powders, enabling us to improve our products.
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Partnership - The Lactosan Experience. As a Lactosan customer, you can expect us to help you throughout your entire product lifecycle.
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Kokumi is the food attribute that keeps you wanting more. Basic taste consists of sweet, salty, bitter, sour and umami and flavours. LACTOSAN NCB - Natural Culinary Booster® add a unique kokumi layer that enhances these flavours beyond expectations: For the most succulent meatballs, the creamiest sauce, or deliciously irresistible snacks, LACTOSAN NCB - Natural Culinary Booster® offer solutions that enhance great taste beyond compare.
Get In TouchKokumi describes compounds in food that don’t have their own flavour as such but rather enhance the flavour of foods they are combined with. Short peptides and di-peptides often in combination with amino acids together with taste nucleotides form the enhancing effect associated with kokumi.
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Scientists have discovered that ‘calcium channels’ on the tongue are one of the many sources that create the kokumi effect. These channels regulate the amount of calcium needed in the body and are closely related to the receptors that sense sweet and umami (savoury) tastes. Taste tests found that compounds which activated the strongest response in calcium receptors also produced the most flavour enhancement.
Get In TouchBoth Umami and Kokumi are Japanese words. Umami means "essence of deliciousness" and is one of the five basic tastes (also known as monosodium glutamate). The rich, meaty tastes associated with umami compounds can also be created by cheese powder-based LACTOSAN NCB - Natural Culinary Booster®. Kokumi means "rich taste" and is described as a sense of richness, body and complexity. A Kokumi sensation is what you can expect with LACTOSAN NCB - Natural Culinary Booster®.
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Perfect for bakery. Quick flavour release, extension of flavour profile, umami/kokumi and roasted flavour.
Vegetarian/Halal. Perfect for bakery. Quick flavour release, extension of flavour profile, umami / kokumi, roasted flavour.
Organic/Veg./Halal. For all applications. Quick flavour release, extension of flavour profile, umami/kokumi effect.
Perfect for savoury and sweet applications. Harmonious flavour profile, umami / kokumi effect, helps mask off flavors.
Vegetarian/Halal. Perfect in savoury and sweet applications. Gives harmony, umami/kokumi effect, mask off flavors.
Vegetarian/Halal. Quick taste release. Rich Mouthfeel. Umami/kokumi effect. Buttery taste.
Vegetarian/Halal. For all applications. Perfect for dairy and bakery products. Substitutes Enzyme Modified Cheese (EMC).
Inger Hansen
Head of Strategic Innovation Projects
Call: +45 63 620 520
lactosan@lactosan.com
