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Applications > Dairy & desserts > MILK-BASED
DESSERTS
Milk-based desserts - hot & cold
filled, flans, custards, mousses and yoghurts
| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
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Small amounts of disodium
phosphate or sodium hexametaphosphate may
buffer the pH and sequester excess amounts of calcium
ions to
give good texture and shelf life. |
| Acidulants |
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When
the pH of the system needs to be controlled, Lactic
Acid is our first choice, due to its
compatibility with dairy systems and flavours.
Glucono delta lactone (GDL) can
also be useful
in lowering pH without contributing excessive tartness. |
| Bulking
agents |
Used where a product with
reduced sweetness and cost is required.
 Also
see our information on bulking agents |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. The use
of a small amount of maltodextrin can
improve mouthfeel and “bulk” without adding
significantly to sweetness.
Polydextrose is a bland bulking
agent with virtually no sweetness, and reduced calorific
content. |
| Caramelised
sugars |
| The FKO caramelised sugars provide
varying degrees of caramel colour and flavour, from mild
caramel, right through to the dark bitter 75/760-02 |
The Felix Koch Offenbach (FKO) Caramelised
Sugar range is a cost
effective and consistent ingredient that gives excellent
caramel colour and flavour.
The Felix Koch Offenbach (FKO) range also allows manufacturers
to remove any traditional caramelisation step from manufacturing,
improving efficiency and consistency of final product. |
| Colours |
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HWA offers a full range
of natural and artificial colours for
dessert products from DD
Williamson and Phytone.
Generally, artificial colours are more stable and cost
effective. |
| Sweeteners |
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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 low calorie products.
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