| Cocoa Powder |
Colour,
Flavour
Chocolate milk is the most popular
flavoured 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 beverage
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Mono and di-glycerides |
Emulsifier |
Emulsifiers such as mono-di
glycerides can provide emulsification in recombined
products and improve creaminess. |
| Flavours |
Flavour |
While
cocoa powder provides the base notes in chocolate
milk, flavours can be used to add complexity with
top notes. |
| Carrageenan |
Gums, hydrocolloids,
thickeners, stabilisers
Gum selection for flavoured milks usually falls
into two categories: suspension of particles, such
as cocoa powder and minerals, or to provide mouthfeel. |
Specialty
blends of stabilisers are standardised
for milk protein reactivity and designed for use
in flavoured
milks.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline Cellulose
(MCC) |
|
Microcrystalline
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.
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 flavoured 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. |
| Fructose |
Sweeteners |
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. |
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