Achieve the perfect emulsion, mouth-feel and creaminess in recombined milk The premium solution for recombined milk and related products Palsgaard ® RecMilk 121 helps manufacturers of recombined milk and related products achieve a stable emulsion with rich mouth-feel, enhanced creaminess and longer shelf-life. This premium product provides the exact qualities consumers are looking for. Palsgaard ® RecMilk 121 • keeps particles in suspension throughout the shelf-life of the recombined milk to ensure no sedimentation or separation • increases the heat stability of the milk proteins, thus reducing the risk of burning during e.g. indirect UHT treatment. Palsgaard ® RecMilk 121 is also suitable in the production of flavoured milk whether produced from recombined or fresh liquid milk. The multi-purpose choice Palsgaard® RecMilk 137 is specially developed for recombined and rehydrated products that may or may not be modified in their original composition. Benefits using Palsgaard® RecMilk 137 include • • • • a simplified dispersion process during hydration and recombination reduced foaming during processing excellent emulsion properties increased whitening effect increased heat stability of the milk proteins to withstand processing at high temperatures – resulting in a finished product with a stable and long shelf-life. The lean label solution Palsgaard ® RecMilk 122 is the ideal choice when an emulsifier and stabilizer solution for recombined milk with fewer additives is requested. Despite the leaner label Palsgaard ® RecMilk 122 still • • • facilitates the formation of a stable emulsion maintains a good creaminess and mouth-feel improves the texture of the recombined milk and related products •
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