Palsgaard ® ChoMilk 151 – great stability and tolerance " Palsgaard ® ChoMilk 151 provides manufacturers of chocolate with benefits such as stability, tolerance and cost savings." Stability Palsgaard ® ChoMilk 151 prevents coalescence of the fat globules and thereby facilitates the formation of a stable emulsion in chocolate milk and related products. The optimized blend of emulsifier and stabilizers provides the chocolate milk with: • • • a pleasant mouth-feel no fat or whey separation no sedimentation of the cocoa particles Palsgaard ® ChoMilk 151 guarantees a stable UHT chocolate milk, with no fat separation found on top of the drink throughout the shelf life of the finished chocolate milk. Tolerance The dosage of the stabilizer is crucial when producing chocolate milk. When working with pure stabilizers the margin between underdosing and overdosing is very narrow. Stability profile of Palsgaard ChoMilk 151 used in chocolate milk ® Palsgaard ® ChoMilk 151 increases the dosage margin and thereby reduces the risk of sedimentation and/or gelation due to wrong dosage. In other words tolerance is increased. 80 70 60 BST (%) 50 40 30 20 10 0 0 1 2 3 4 5 Time (months) Cost saving An additional benefit to Palsgaard® ChoMilk 151 is that it offers an attractive cost-in-use calculation. With a lower dosage needed in your final chocolate milk it is possible to save costs on the finished product without compromising on quality. BST = backscattering and transmission. A stable curve indicates great stability.
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