Instantizing & Agglomeration


Our commitment to innovation isn’t limited to our standard line of ingredients.

We help some of the world’s premier food companies improve the performance of their ingredients or finished product formulations. Our continuous agglomeration process yields products that are highly dispersible and soluble in liquids from materials that ordinarily would not mix well, or at all. This technology also improves the free-flow characteristics of powders and can de-dust them when these attributes are required in the application or end-use environment. In compound formulations, agglomeration also creates a uniform particle size comprised of the entire formulation which will prevent separation or stratification in handling or packaging assuring dose-to-dose uniformity.

  • 80% Whey Protein Concentrate (WPC80)
  • 34% Whey Protein Concentrate (WPC34)
  • 90% Whey Protein Isolate (WPI90)
  • Non Fat Dry Milk (NFDM)
  • Whole Milk Powder (WMP)
  • Milk Protein Concentrate (MPC)
  • Milk Protein Isolate (MPI)
  • Low Fat Milk Powder
  • Colostrum
  • Corn Maltodextrin
  • Rice Maltodexrin
  • Tapioca Maltodextrin
  • Micellar Casein
  • Calcium Caseinate
  • Calcium Carbonate
  • Branched Chain Amino acids
  • Pea Protein
  • Rice Protein
  • Hemp Protein
  • Soy Protein Concentrate
  • Soy Protein Isolate
  • Xanthan Gum
  • Guar Gum
  • Compound finished product formulations
  • Sweeteners and fat substitutes
  • Starches
  • Hydrocolloids and stabilizer blends