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DAIRY INGREDIENTS are foods that may be used to meet nutritional, organoleptic, and functional requirements. Initially, they were created with the goal of stabilising milk components such as proteins and fat. These substances are now highly appreciated in the food sector, owing to their numerous roles. Many research are still being conducted on milk and its co-products to determine the biological activities and techno-functionalities of its constituents. The goal is to create high-value products from milk's overall makeup, which includes lactose, fat, proteins (including whey proteins), caseins, milk minerals, etc.