| 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. |
Depending on the origin,
degree of alkalisation and fat content Cocoa
Powder provides
the right flavour and colour for the right application.
Generally, the higher the degree of alkalisation
of the cocoa powder, the more dispersible it becomes.
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. Some specialty emulsifiers,
will disperse in cold water or millk. |
| Flavours |
Flavour |
Dairy
flavours, such as creams and butters, can help to
add richness and mouthfeel, while vanilla flavours, “brown” flavours
(chocolate, caramel, coffee) and fruit flavours,
can add interest and complexity. |
| 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. |
Carrageenans designed
for use in flavoured milks are each standardised
for milk
protein reactivity. They provide suspension and mouthfeel.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline
Cellulose (MCC) |
|
Colloidal
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. |
| Antifoam |
Processing
aid |
Foaming
can be a major issue in dairy based systems. Our
range of antifoams includes a choice of silicon-based
and
non-silicon-based
products. |
| 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 controlled.
Fructose also has a low glycaemic index and will
help reduce the water activity of products. |
| 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. |
 |
|
|
