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Applications > Beverages > RECOMBINED
BEVERAGES
Recombined beverages
Where fresh milk is not readily
available, recombined milk manufacture is common. Given
New Zealand's major milk powder production, a significant
percentage of powder finds its way into recombined
milk applications. Usually, the milk is produced as
a long life product and based on milk powder, butter
or vegetable fat, water, emulsifiers and stabilisers,
along with other ingredients to enhance appeal and
nutritional content.
| Ingredient
Functionality |
Ingredient
and Benefits |
| Acidity
regulators and buffering agents |
| Dairy
systems can be tricky. Balancing the available
calcium with protein can mean the difference
between stability and disaster. |
There
are several buffer salts that can be used in
dairy systems. Sodium
Citrate is a good starting point.
Phosphates such as di-Sodium
Phosphate and Sodium Hexametaphosphate are
excellent at sequestering divalent ions. |
| Colours |
| |
HWA offers
a comprehensive range of natural and
artificial colours for use in all food
and beverage applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Minerals |
Many
manufacturers chose to add additional minerals
to flavoured milks. Typically these include
calcium in a number of formats, but other minerals
can also be added.
 See our Minerals
section |
HWA
has a
comprehensive range of high quality inorganic
mineral salts for use in beverage fortification. |
| Sweeteners |
| HWA
offers a range of sweeteners. |
Daepyung
Rebaten (Rebauside A 97%) is a natural
low calorie sweetener extracted from the
Stevia plant, which has just been approved
for use by ANZFA. It is an excellent sweetener
for application in dairy beverages, because
it has good stability at these pH levels.
High Intensity sweeteners such as sucralose and acesulphame
K are also available. |
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