PALSGAARD ® CHOMILK Keep the cocoa particles in suspension Chocolate milk produced from fresh or recombined milk requires special ingredients to keep the cocoa particles in suspension. The right combination of emulsifiers and stabilisers is key, selected according to the type and level of milk-solids and the process applied. Through our Palsgaard ® ChoMilk series, Palsgaard offers premium-quality blends of emulsifiers and sta- bilisers developed to match the high quality stand- ards that manufacturers of chocolate milk require. Reduced energy consumption One member of the Palsgaard ® ChoMilk family is particularly well-suited for production lines with higher filling temperatures of around 30°C. Equally, it will allow products to be stored at ambient temperatures even in warmer climates. This opens Chocolate milk up for energy and cost savings as no cooling needed during production and storage. is – with versatility, stability and tolerance Palsgaard ® ChoMilk benefits By choosing the right Palsgaard ® ChoMilk you will be able to create products with: • Emulsion stability throughout the entire shelf-life • Suspension of cocoa particles during storage and transportation • Desired mouthfeel and viscosity
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