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Applications > Dairy & desserts > INSTANT
DESSERTS
Instant
desserts
| Ingredient Functionality |
Ingredient and Benefits |
| Bulking
agents |
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ADM 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. |
| Cocoa
Powders and Cocoa Products |
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Lecithinated
cocoa powder from ADM is recommended for instant
applications, to give improved solubility and reduced
lumping.
Our standard lecithinated cocoa powders are
typically 10-12 % fat European-style products, with
good colour and rich flavour.
 Please contact
us for
more information. |
| Colours |
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HWL offers a comprehensive
range of natural and artificial colours for
use in all food and beverage applications. Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the entire spectrum of colour.
We can also offer “Non speck” colours,
which will readily dissolve with even colour dispersion. |
| Flavours |
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Symrise has
vast expertise in flavour requirements for instant
product applications.
Please contact
us for more information. |
| Gums
and hydrocolloids |
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For dry mix cold process
puddings, we recommend FMC
BioPolymer Lactarin MV406
Carageenan.
Lactarin MV406, when used with
setting phosphates such as TSPP and DSP, develops
a quick setting,
light pudding dessert with excellent flavour release
and smooth mouthfeel.
 Click
here for a dry mix water gel dessert recipe 
Click
here for a flans and custards dry mix recipe
FMC BioPolymer also offers
a range of bespoke Protanal alginate systems for
use in instant mousse and flans.
Rebiere offers a
wide range of gelatines for used in instant desserts. |
| Sweeteners |
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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 and dissolves quickly.
ADM Dextrose Monohydrate is
a powdered sweetener that can be used instead
of sucrose, to increase solids
without dramatically affecting sweetness. |
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