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Applications > Beverages > FLAVOURED
MILKS
Flavoured
milks
Australians and New Zealanders are
major consumers of flavoured milk. Given the range
of flavours available and the niches catered to by
dairy companies, the local consumer is rather savvy
about the quality of the flavoured milk.
| Ingredient
Functionality |
Ingredient
and Benefits |
| Cocoa
Products |
| 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. |
ADM Cocoa
Powder provides the right flavour
and colour for the right application. Typical
cocoa powders
include:
ADM De
Zaan 250DP11
"A mildly alkalised cocoa with good colour and flavour"”
ADM De
Zaan D11S
“ 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. HWL has many more products
available. Please contact
us for further information. |
| Colours |
| |
HWL offers
a comprehensive range of natural and
artifical colours for use in all food and beverage applications.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Emulsifiers |
| Emulsifiers
such as mono-di glycerides can provide emulsification
in recombined products and improve creaminess. |
Palsgaard
A/S manufactures a range of
specialty emulsifiers, from standard mono-di
glycerides
that will disperse in cold water or milk,
through to the Palsgaard 5900 range
for recombined milk applications. |
| Flavours |
| With
developing sophistication in the flavoured milk
area, consumer tastes are becoming more demanding. |
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. |
| Gums
and hydrocolloids |
Gum
selection for flavoured milks usually falls into
two categories: suspension of particles, such
as cocoa powder and minerals, or to provide mouthfeel.
HWL can offer ingredients that can fulfil both
these requirements.
 |
FMC
Biopolymer's range of Seakem
carrageenans 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
and mouthfeel.
FMC BioPolymer Novagel 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.
 Click
here for a standard chocolate milk recipe using FMC
Biopolymer Seakem carrageenan  |
| 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.
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
HWL with a comprehensive range of high quality inorganic
mineral salts for use in beverage fortification. |
| Sweeteners |
| HWL offers a range of sweeteners, including ADM Cornsweet Fructose, which can be used in products where sweetness profile and glucose content need to be controlled. |
ADM Cornsweet
Fructose is a crystalline sweetener
with 1.2 - 1.6 times the sweetness of sucrose.
ADM Cornsweet Fructose also has a low glycaemic
index |
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