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Source
Animal-derived
Allergen
No
Role in food
These ingredients are used to add a milky flavor, improve texture, and enhance browning …
What it is
Non-fat milk solids are the dry components of milk after the fat and water have been removed. Whey solids are a byproduct of cheese production, consisting of proteins, lactose, and minerals left after the milk has been curdled and strained. Both are typically produced through spray drying or roller drying.
Why it's used
These ingredients are used to add a milky flavor, improve texture, and enhance browning in baked goods like cakes, pastries, and muffins. They also act as binders and can contribute to the overall protein content of a product. They are frequently found in sweet baked goods and some frozen appetizers.
Health notes
Non-fat milk and whey solids are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein and calcium. International bodies like JECFA and EFSA have evaluated milk derivatives. At typical consumption levels, they are considered safe and nutritious components of the diet.
Allergen info
Milk is one of the 9 major allergens identified by the FDA. Therefore, non-fat milk and whey solids are considered major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.