formulations varying in processing conditions. Composed of monoand diglycerides and stabilizers it can support the stability of cocoa powder or added calcium in soy-based products, too. See Table 3 for a recipe suggestion for a soy chocolate drink made with Palsgaard® Chomilk 173. Soy chocolate drink, UHT treated Recipe: Palsgaard® ChoMilk 173 0.20% Soy base (5.6% protein. 2.8% fat) 53.60% Sugar 6.00% Cocoa powder (10 - 12% fat) 0.80% Water 39.40% In line with many of Palsgaard’s other emulsifier and stabilizer products, both Palsgaard® RecMilk and Palsgaard® Chomilk are produced in CO2-neutral factories – and their palm oil components comply fully with the Roundtable for Sustainable Palm Oil (RSPO)’s Segregated (SG) supply chain requirements. Making things better If you’re experiencing stability problems with your non-dairy alternative drinks, the first thing to do is to check the formulation balance to ensure your recipe doesn’t exceed the expected range for each ingredient type. Next, take a deeper look at the raw materials and your production process, preferably together with emulsifier and stabilizer experts on hand to help you set up and make sense of testing. With vegetable-based drinks (particularly cereals such as rice and oats) you may, for example, need to pay extra attention to upstream and downstream homogenisation, countering the effects of their starch content. For drinks produced using protein isolates, a holistic view on the product is recommended as i.e. protein salts and emulsifiers in interactions gives the right, stable emulsion. Help is near In most situations, the best and most reliable path to solving problems with existing recipes or developing new ones is to join forces with specialists in emulsifiers and stabilizers. And, as the inventor of the modern commercial emulsifier, Palsgaard is ideally positioned to help. We’ve been supplying both dairy and non-dairy producers with high-quality emulsifier systems for Composition of solids: Fat 1.60% Protein 3.00% Sugar 6.00% Palsgaard® ChoMilk 173 0.20% Total solid, approx.: 13.50% Procedure: Mix soy base and water at about 45-50ºC while stirring Add in sugar and Palsgaard® ChoMilk 173 Add in cocoa powder Heat to 70 - 75ºC for complete dissolution Aseptic homogenisation 200/50 bar at 75ºC UHT treatment: 140ºC / 4 seconds Cool to below 25ºC and fill aseptically Table 3 Recipe suggestion for a soy chocolate drink decades. At well-equipped application centers around the world, teams of application specialists work alongside you to determine the optimal mix of raw materials, recipe and process to achieve a stable product with the right sen- sory qualities. And we have the equipment needed to work with pasteurized, UHT-treated and sterilised products, making shelf-life studies covering the entire shelflife of the beverage. About the authors Hanne K. Ludvigsen has been Global Product & Application Manager for Dairy & Ice Cream at Palsgaard’s Danish headquarters since 1995. She holds an M.Sc in Chemical Engineering from the Technical University of Denmark and a Graduate Diploma in Business Administration from Aarhus University. She has more than 25 years of experience of working in the food industry including R&D, product development and product management. Her email is hkl@palsgaard.dk. Giselle Baez is Business Unit Manager of the Dairy Group and Technical Manager for Palsgaard Mexico, working for Palsgaard since 2003. She holds a Degree in Food Science Engineering from the Chemical Sciences Faculty of the Autonomy University of San Luis Potosi and a Master’s Degree in Market Administration from the Administration Faculty of the Autonomy University of San Luis Potosi. Giselle has about 15 years of experience in the Food Industry, mainly focused in product development and new marketing trends. Her email is: gib@palsgaard.com.mx. For more info about Palsgaard, please visit www.palsgaard.com 4
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