Hawkins Watts New Zealand

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Applications - Beverages > Recombined
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.

di-Sodium Phosphate Acidity regulator, buffering agent

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.
Sodium Citrate   Phosphates such as di-Sodium Phosphate and Sodium Hexametaphosphate are excellent at sequestering divalent ions.
Sodium Hexametaphosphate  
Cocoa Powder Colour, Flavour

Chocolate milk is the most popular flavoured recombined 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.
De Zaan™ Cocoa powders from ADM can provide the right flavour and colour for the right application.
Typical cocoa powders include:

De Zaan™ 250-DP-11
"A mildly alkalised cocoa with good colour and flavour"”

De Zaan™ D-11-S
A rich European-style cocoa with rich flavour, dark brown in appearance"

Important quality attributes also include nib and shell content, and microbial levels, both of which are very low in ADM cocoas. In addition, De Zaan™ cocoa powders have defined particle size profiles, allowing for easier suspension.

Hawkins Watts New Zealand has many more cocoa products available. Please contact us for further information.
Natural Colours, Artificial Colours Colour Hawkins Watts New Zealand offers a comprehensive range of natural and artificial colours for use in all beverage applications.

Our suppliers, Cathay Industries, DD Williamson and FMC BioPolymer, cover the colour spectrum.
Emulsifier/stabiliser systems Emulsifiers, stabilisers Palsgaard offers a range of integrated emulsifiers and stabilisers specifically for use in recombined milk applications. These can be added to cold water or milk, and will activate during pasteurisation to give good emulsification, stability and mouthfeel.
Flavours Flavour Symrise has vast expertise in flavour requirements for dairy products, as well as ensuring compatibility of the flavour with the milk system and the marketplace.
Carrageenan Gum, hydrocolloid, thickener, stabiliser

Gum selection for recombined milks usually falls into two categories: suspension of particles, such as cocoa powder and minerals, or to provide mouthfeel.
The range of Seakem Carrageenans from FMC BioPolymer are designed for use in flavoured milks. Each carrageenan is standardised for milk protein reactivity. Seakem Carrageenan can be dosed at 100 - 300 ppm to give suspension of insoluble ingredients such as cocoa powder or minerals and mouthfeel.
Microcrystalline Cellulose (MCC)   Novagel Colloidal Microcrystalline Cellulose from FMC BioPolymer 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 have found Novagel MCC to be particularly useful in low protein applications, and in UHT products where the product is transported in unrefrigerated containers.

Integrated stabiliser/emulsifier products such as the Palsgaard 5800 series should also be considered.
Calcium salts Minerals Many manufacturers choose to add additional minerals to recombined milks. Typically these include calcium in a number of formats, but other minerals can also be added.

See our minerals selection

Jost Chemicals has developed unique new technology for manufacturing ultra-pure calcium salts with very low levels of aluminium, lead, manganese, iron and other vagrant metals.  Jost also has a comprehensive range of purity salts including ascorbates, carbonates, citrates, fumarates, gluconates, lactates, malates, nitrates, phosphates, succinates and sulphates.

Kirsch Pharma
 also supplies Hawkins Watts New Zealand with a comprehensive range of high quality inorganic mineral salts for use in beverage fortification.
Acesulphame K Sweeteners Acesulphame K is a high Intensity sweetener
Fructose   Cornsweet Fructose from ADM is a crystalline sweetener with 1.2 to 1.6 times the sweetness of sucrose. ADM Cornsweet Fructose can be used in products where sweetness profile and glucose content need to be controlled.

ADM Cornsweet 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.
Sucralose   Sucralose is a high Intensity sweetener
Sweetness enhancer   SymLife® Sweet from Symrise is a flavouring which enhances sweetness, while allowing sucrose levels to be reduced by as much as 30%. SymLife® Sweet works well in combination with artificial sweeteners to help round out the aftertaste.

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Using Our Ingredients:

For more information on the use of our ingredients in recombined milks, and other beverage applications, from our Technical Toolbox:

FMC BioPolymer Products Selection Grid — Beverage Systems (pdf)
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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,

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