EXTENSIVE APPLICATION SERVICE References: Palsgaard has well-equipped application centers in Denmark, Singapore, Mexico and China that enable us to work on creating the right blends for any given market taking soy milk quality, recipe, process conditions as well as sensory preferences into consideration. Our equipment enables us to work with as well pasteurized, UHT-treated as sterilized products and to make shelf life studies covering the entire shelf life of the soy beverages. As a starting point, we often use recipe suggestions such as those shown in figures 1 - 3, which we then tailor together with the customer to meet their exact requirements. For further information contact Senior Application Technologist Khoreen New at khoreen@ palsgaard.com.sg or Tel: + 65 6468 6905. 1: Euromonitor – Soy drinks http://www.portal.euromonitor.com/Portal/ Pages/Magazine/WelcomePage.aspx 2: Euromonitor – Soy milk http://www.portal.euromonitor.com/Portal/ Pages/Magazine/WelcomePage.aspx 3: History of soy milk and dairy –like soy milk products. http://www.soyinfocenter.com/HSS/ soymilk1.php 4: On gellan gum http://www.moleculargastronomynetwork. com/19-additives/Gellan-Gum.html 5: http://www.soyfoods.org/wp-content/ uploads/2006/11/smstands.pdf Figure 1: Recipe suggestion for soy drinks with neutral pH Palsgaard® RecMilk 122 Soy base (5% protein, 2% fat) Sugar Water Composition of solids Fat Protein Total solids Figure 2: Recipe suggestion for chocolate soy milk with neutral pH Palsgaard® RecMilk 131 or Palsgaard® ChoMilk 173 Soy base (5.6% protein, 2.8% fat) Sugar Cocoa powder Water Composition of solids Fat Protein Total solids Figure 3: Recipe suggestion for acidified soy drink with low pH* Palsgaard® AcidMilk 372 or Palsgaard® AcidMilk 374 Soy base (5.6% protein, 2.8% fat) Sugar Juice concentrate** Water Composition of solids Fat Protein Total solids 0.60% 1.20% 13.00% 0.40% 22.00% 8.00% 6.00% 63.60% 1.50% 3.00% 13.00% 0.20% 53.60% 6.00% 0.80% 39.40% 1.00% 2.25% 11.00% 0.20% 45.00% 2.00% 52.80% * To add citric acid solution for targeted pH ** Please note when processing the acidified product, to cool down the stabilizer solution to less than 25 oC before adding the soy base and juice concentrate (to prevent precipitate of protein).
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