| di-Sodium
Phosphate |
Acidity
regulator, buffering agent
Dairy systems can be tricky. Balancing the available
calcium with protein can mean the difference between
stability and disaster. |
Phosphates
such as di-Sodium Phosphate are
excellent at sequestering divalent ions. |
| Sodium Citrate |
|
There
are several buffer salts that can be used in dairy
systems. Sodium Citrate is
a good starting point. |
| Sodium
Hexametaphosphate |
|
Phosphates
such as Sodium
Hexametaphosphate are excellent at sequestering
divalent ions. |
| Cocoa Powder |
Colour, Flavour
Chocolate milk is the most popular flavoured recombined
milk, with the most critical ingredient being cocoa
powder. Select the right quality cocoa powder and many
of the other formulation problems take care of themselves. |
Choosing
the right cocoa powder will provide
the right flavour and colour for your product.
Important quality attributes include nib and shell
content, and microbial levels.
We recommend cocoa powder from ADM. Please contact ADM
directly: www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all beverage
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Emulsifier/stabiliser
systems |
Emulsifiers, stabilisers |
Specialty
integrated emulsifiers and stabilisers can be added
to cold water or milk, and will activate during
pasteurisation to give good emulsification, stability
and mouthfeel. |
| Flavours |
Flavour |
Dairy
flavours can be added to enhance richness. |
| Carrageenan |
Gum,
hydrocolloid, thickener, stabiliser
Gum selection for recombined milks usually falls
into two categories: suspension of particles, such
as cocoa powder and minerals, or to provide mouthfeel. |
Specialty
carrageenans are standardised
for milk protein reactivity. We can offer a range
of blends suitable for recombined flavoured milks.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline Cellulose
(MCC) |
|
Microcrytalline
Cellulose forms an insoluble 3-dimensional network in flavoured
milk which suspends insoluble particulate material.
It also increases opacity, prevents fat coalescing
and acts as a fat mimetic to give mouthfeel.
MCC is particularly useful in low protein applications,
and in UHT products where the product is transported
in unrefrigerated containers.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Calcium
salts |
Minerals
Many manufacturers choose to add
additional minerals to recombined milks. Typically
these include calcium in a number of formats, but other
minerals can also be added. |
Hawkins
Watts Australia has a comprehensive
range of high quality inorganic mineral
salts for use in beverage fortification. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| Fructose |
|
Fructose is
a crystalline sweetener with 1.2 to 1.6 times the sweetness
of sucrose. Fructose can be used in products where sweetness profile and glucose content need to be controlled.
Fructose also has
a low glycaemic index and can enhance the flavour
profile in some
products such as chocolate drinks. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. It
is an excellent sweetener for application in dairy beverages, because it has
good stability at these pH levels. |
| Sucralose |
|
Sucralose is a high Intensity sweetener |
 |
|
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