Buttermilk Powder (Unsweetened)
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Country Of Origin : India
Product Introduction: Buttermilk Powder (Unsweetened)
Buttermilk Powder (Unsweetened) is a premium dairy ingredient produced by spray-drying fresh, pasteurized buttermilk derived from the churning of cream into butter. This process preserves the natural dairy flavor, creamy texture, and nutritional richness of buttermilk in a convenient, shelf-stable powder form. Buttermilk powder is valued for its high protein and phospholipid content, excellent emulsifying properties, and versatility in a wide range of food and industrial applications.
How It Fulfills Client Needs
• Nutritional Value: Offers a rich source of milk proteins, phospholipids, and minerals, supporting nutritional and functional requirements in food formulations.
• Functionality: Acts as a natural emulsifier and stabilizer, improving texture, moisture retention, and shelf life in bakery, confectionery, and dairy products.
• Convenience: Easy to transport, store, and reconstitute, with a long shelf life and consistent quality.
• Cost-Efficiency: Reduces storage and logistics costs compared to liquid buttermilk, with minimal wastage.
Product Classification Parameter Details
HSN Code 04039010 (Buttermilk powder, unsweetened)
Category Dairy Products
Subcategory Buttermilk Powder (Unsweetened)
Product Details Nutritional Properties (per 100g)
• Energy: 360–380 kcal
• Total Fat: 4–8g (mainly milk fat and phospholipids)
• Protein: ≥30g
• Carbohydrates: 48g (mainly lactose)
• Moisture: ≤5%
• Ash (minerals): 7–8g
- Calcium, Phosphorus, Magnesium, Potassium
• No added sugar or preservatives
Technical Properties
• Solubility: Excellent (spray-dried), disperses easily in water
• Shelf Life: 6–9 months (cool, dry storage)
• Heat Stability: Better than skim milk powder
• Emulsifying Properties: High, due to phospholipid content
• Microbiological Standards: Complies with international food safety norms
Chemical Properties
• Main Components: Milk proteins, phospholipids, lactose, minerals
• pH (10% solution): 6.5–6.7
• No additives or neutralizing agents
Physical Properties
• Appearance: Fine, free-flowing, cream to light yellow powder
• Odor/Flavor: Clean, rich, dairy flavor typical of buttermilk
• Bulk Density: Lower than skim milk powder due to higher fat content
Manufacturing Methods
• Pasteurization: Fresh buttermilk from butter production is pasteurized.
• Concentration: Water is partially removed by evaporation.
• Spray Drying: Concentrated buttermilk is atomized in a hot air chamber, rapidly drying it into powder.
• Quality Control: Each batch is tested for composition, solubility, and microbiological safety.
• Packaging: Packed in food-grade, moisture-proof bags or containers.
Industrial Uses
• Food & Beverage: Bakery, confectionery, ice cream, cheese, sauces, dressings, and ready-to-eat meals.
• Emulsifier & Stabilizer: Enhances texture and moisture retention in processed foods.
• Reconstituted Buttermilk: Used in beverage and culinary applications.
• Animal Feed: As a protein and nutrient source in specialized feeds.
Market Overview: Global Demand & Indian Supply
• Global Demand: Buttermilk powder is in steady demand, especially in bakery, confectionery, and dairy industries across North America, Europe, Asia, and the Middle East.
• Indian Supply: India is a significant producer and exporter, offering high-quality buttermilk powder that meets international standards and diverse industrial needs.
Packaging & Logistics
• Standard Packaging: 25kg multi-layer kraft paper bags with inner polyethylene liner; smaller packs (1kg, 5kg, 10kg) for retail.
• Bulk Packaging: 500kg–1,000kg jumbo bags for industrial buyers.
• Shipping Dimensions & Weight:
- 25kg bag: Approx. 80cm x 50cm x 14cm, gross weight ~25.2kg
- Palletized for container shipping (20ft container holds ~16 MT)
• Storage: Store in a cool, dry place away from direct sunlight.
• Lead Time: 1–2 weeks for standard export orders.
Preferred INCO Terms
• FOB (Free On Board)
• CFR (Cost and Freight)
• CIF (Cost, Insurance, and Freight)