Palsgaard ® ChoMilk 151 " Palsgaard ® ChoMilk 151 provides manufacturers of chocolate milk with benefits such as improved sensory properties and tolerance " – better appearance and tolerance Enhanced sensory properties Palsgaard® ChoMilk 151 prevents coalescence of the fat globules and thereby facilitates the formation of a stable emulsion in chocolate milk and related products. When using Palsgaard® ChoMilk 151 manufacturers of chocolate milk and related products will therefore experience a very homogeneous appearance in the end product, meaning • • no creaming and whey separation no sedimentation of cocoa particles, as Palsgaard ® ChoMilk 151 also creates a network that will stabilize and suspend cocoa particles Palsgaard® ChoMilk 151 moreover provides the chocolate milk with a very creamy and smooth mouth-feel. The high standards of Palsgaard® ChoMilk 151 will keep consumers loyal and happy and potentially also increase consumer preferences. Increased 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: • underdosing or understabilization leads to sedimentation in the chocolate milk • overdosing or overstabilization leads to heavy body, gelation and high viscosity The unique composition of Palsgaard® ChoMilk 151 will increase this dosage margin significantly and with this the tolerance. Consequently Palsgaard® ChoMilk 151 reduces the risk of underdosing or overdosing the stabilizer. Stability profile of Palsgaard® ChoMilk 151 used in chocolate milk Palsgaard® ChoMilk 151 Viscosity - Relative Carrageenan Overstabilized Optimum ranged In other words, Palsgaard® ChoMilk 151 improves the quality of the chocolate milk and thereby it also helps protecting your brand image. Understabilized 0.00 0.05 0.10 0.15 0.20 Dosage (%) Palsgaard® ChoMilk 151 demonstrates increased tolerance in connection with dosing.
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