Palsgaard offers a variety of emulsifier and stabilizer systems developed for recombined milk products. Our recommendation depends on the type and level of milk-solids-non-fat in the milk as well as the processes used during the production of the milk.
When using our emulsifier and stabilizer systems in recombined milk products, you can attain benefits such as higher emulsion stability throughout the entire shelf life of your product, good mouthfeel and better viscosity.
Chocolate milk
Chocolate milk, whether it is produced from fresh or recombined milk, needs additional, special ingredients to keep the cocoa particles in suspension. The right combination of emulsifiers and stabilizers are added, depending on what type and level of milk-solids-non-fat it has, as well as defining what process is being used.
Benefits in chocolate milk:
- good suspension of cocoa particles during storage and transportation
- desired mouthfeel
- higher emulsion stability throughout the entire shelf life.
Milk shakes
Palsgaard offers a broad range of emulsifier and stabilizer systems for milk shakes. We determine the right combination of emulsifiers and stabilizers depending on the process used. Whether it is a hand shaken milk shake or one drawn from a milk shake machine, we determine the emulsifier and stabilizer system required to give the best possible result.
Benefits in milk shakes:
- desired mouthfeel
- high overrun in the shaked product
- even foam stability
Creamy and gelled pudding
Palsgaard offers emulsifier and stabilizer systems for the whole range of milk puddings right from gelled products with good stand-up qualities to more creamy and viscous products.
Benefits in puddings:
- smoother texture
- higher viscosity
- desired mouthfeel
- better water holding capacity
Mousse
Production of mousse, by means of an aerator, demands optimum foam stability. Depending on the recipe in question for e.g. fat level, protein source, pH, overrun and mouthfeel desired, we recommend the right combination of emulsifiers and stabilizers.
Benefits in mousse:
- foam stability
- foam structure
- mouthfeel
- protein stability during heating of acid products
