Almond drink, UHT treated Recipe: Palsgaard® RecMilk 131 0.20% Sugar 2.00% Almond concentrate 3.50% Salt 0.10% Water 94.20% Procedure: Add salt into the water Add the almond concentrate Add sugar and Palsgaard® RecMilk 131 Heat to 65 - 70ºC Homogenisation 150/50 bar UHT treatment: 138ºC / 7 seconds Cool to below 25ºC and fill aseptically Figure 2 Table 1 Almond drink without Palsgaard® Rec- Recipe suggestion for the almond drink used to achieve results displayed in Milk 131 (left), almond drink with 0.2% figure 2. Palsgaard® RecMilk 131 (right) Figure 1 shows the results of re- Interestingly, in beverages based glycerides, and stabilizers – each cent tests run on a typical UHT on rice flour, the gelling effect performing a specific task in the almond drink without stabilizing and increase in viscosity typically final product. It’s a composition additives and one with 0.2 percent caused by starch has not been ob- designed to suspend heavy par- Palsgaard® RecMilk 131 added served when Palsgaard® RecMilk ticles and resist product changes (See the recipe in Table 1). A snap- 131 is used, as displayed in Fig- in the face of elevated processing shot taken one month after produc- ure 3, suggesting this advanced temperatures, provide a pleasant tion shows clearly visible curdling emulsifier/stabilizer system may and creamy consistency and at the in the glass on the left. The glass have an even wider range of ap- same time reduce separation dur- on the right, however, containing plications in the dairy alternatives ing storage. the Palsgaard emulsifier system, marketplace. displays no such curdling. Table 2 Recipe suggestion for the rice drink used to achieve results displayed in Figure 3. Another ingredient that is proving itself highly useful in non-dairy alternative drinks is Palsgaard® Chomilk 173, used in a range of Rice drink, UHT treated Recipe: Palsgaard® RecMilk 131 0.20% Sugar 5.00% Rice flour (Beneo) 8.00% Vegetable fat 1.20% Salt 0.15% Water 85.45% Composition of solids: Fat 1.20% Solid non fat 13.2% Palsgaard® RecMilk 131 0.20% Total solid, approx.: 14.40% Procedure: Add salt into the water Hydrate rice flour in water at 50ºC for 20 min Add Palsgaard® RecMilk 131 Homogenisation 150/50 bar at 65/70ºC UHT treatment: 138ºC / 7 seconds Cool to below 25ºC and fill aseptically Figure 3 Rice drink without Palsgaard® Rec- Milk 131 (left), rice drink with 0.2% Palsgaard® RecMilk 131 (right) 3
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