Ingredients | IDM 10 2016 | international-dairy.com · 41 suspension. The gellan network is formed independently of the proteins in the drink and has only limited influence on viscosity, making it well-suited for a plain milk product. As with cocoa-based milk products, there is, however, one more network that can make a significant difference, and which can only be created with many years of experience. The Fifth Network: Global know-how Working with the four preceding networks isn’t something one can expect to get right first time. In fact, it takes in-depth experience and a lengthy track record of varied recipes and testing before it is possible to quickly determine the right balance of ingredients and effects. So, in fact, there’s a fifth network that plays an important role in achieving the best results: Palsgaard’s own, global knowledge network. After many years of supplying the dairy industry with emulsifiers and stabilizers, we’ve managed to build up a significant knowledge bank that supports our customers in arriving at the right recipe, equipment and process parameters in far less time than might otherwise be expected. It’s the result of countless trials conducted in well-equipped application labs around the world. In Denmark, Singapore, Mexico and China, for example, application specialists spend days on end to create blends that take key factors such as milk quality, recipe, process conditions and sensory preferences into consideration. The labs are able to perform systematic trials with pasteurised, UHT or sterilised products, making shelf-life studies that cover the entire shelf-life of chocolate or enriched milks. Try this Most often, such trials are conducted together with manufacturers – either in our labs or on the factory floor. In one case, for example, an Asian-based customer was experiencing gelation and sedimentation of the company’s calcium milk. That’s not unusual, of course, as calcium milks have a greater tendency to gel over time. Even so, the company was experiencing unacceptably short shelf-life – no more than a couple of weeks at best before the product began to show soft lumps, a prior stage to becoming gelatinous. Working together with Palsgaard’s dairy team, the recipe and process parameters were reproduced in one of our labs, and a process of experimentation managed to extend the product’s shelf-life to as much as six months. Recommended solutions So which products does Palsgaard recommend for manufacturers looking to arrive at uniform products with good creaminess and mouth-feel and high storage stability? Palsgaard ChoMilk 150 is a carrageenanbased product designed to bring uniformity, pleasant creaminess and an appealing mouth-feel to chocolate milk. It’s composed of mono- and diglycerides, carrageenan and guar gum – and it’s an excellent choice for most chocolate milks. Carrageenan is extracted from seaweed and is the most commonly used stabilizer in chocolate and enriched milk to prevent sedimentation of particles. It is, however, difficult to dosage as adding too much will cause gelation and too little will cause sedimentation (photo: StinaTano, https://en.wikipedia.org/wiki/Carrageenan) Palsgaard ChoMilk 150 is an integrated product rather than a dry-blended one, which means spray cooling technology is used to coat the stabilizer with the emulsifier. This brings several advantages: • Free-flowing properties • Uniform product without the risk of deblending during storage and transportation of the emulsifier and stabilizer mixture • No dust formation • It can be added to the milk without premixing with sugar For situations where cooling is a problem, however, a different member of the Palsgaard ChoMilk family is likely to have the best effect. If the local climate, logistics challenges or other factors make it difficult to cool the product below 25°C after production, or if it is to be stored above 30°C, we advise using Palsgaard ChoMilk 173. This specialised product is declared as MCC, mono- and diglycerides, carrageenan and CMC – and it works well in chocolate milk drinks with relatively low protein content (either due to the milk’s own protein level or as a result of dilution with water) and even in enriched applications. Able to be used for a wide variety of applications, Palsgaard Chomilk 173 is a dry-mixed product, so the suspension of the product in milk is facilitated by dry-mixing the product with sugar before it is added. Manufacturers working with high-calcium milk can use Palsgaard Chomilk 173 or Palsgaard RecMilk 131 (declared as gellan gum, mono), as well as diglycerides and locust bean gum, depending on factors such as milk type, calcium particle type and the concentration of particles in the product. All of the Palsgaard ChoMilk products are capable of delivering a consistently highquality product without visible creaming or sedimentation, and with appealing consumption characteristics. References 1 http://www.smithsonianmag.com/ smart-news/chocolate-milk-was-invented jamaica-180949734/?no-ist 2 http://www.sciencedaily.com/releases/ 2015/01/150114091001.htm 3 *https://books.google.dk/books?id=Ud borHX7JdAC&pg=PA120&lpg=PA120&dq- =chocolate+milk+sedimentation&source =bl&ots=4peyY9B7Qo&sig=-TL0oHMxZn0 pWj9HC9OaUcWgyPk&hl=da&sa=X&ved=- 0CDkQ6AEwA2oVChMI9crEzdaAyAIVxRcs Ch0baQCK#v=onepage&q=chocolate%20 milk%20sedimentation&f=false
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