Troubleshooting emulsifiers for ice cream coatings
|
|
- Amanda Sullivan
- 6 years ago
- Views:
Transcription
1 Palsgaard directory Troubleshooting emulsifiers for ice cream coatings By: Arne Pedersen, Product Manager and Hans-Henrik Wikman, Technical Sales Manager, Palsgaard A/S, Denmark,
2 Ice cream coating is usually a very high-fat product which will change viscosity and behaviour during production. Therefore this well tasting coating is often a source to production, quality and price problems, but it does not need to be so! Using the right emulsifier systems reduce the potential problems and in addition to this open the possibility of making a stable production of low-fat and cost-effective coating which will improve the competitiveness of your products. For the ice-cream industry chocolate and compound coatings are widely used to add extra value to the ready-to-eat products. The combination between the relatively sweet ice-cream base and the relatively distinct cocoa flavour creates a well balanced flavour appreciated by most consumers. The usage of coating has not been given too much attention in the literature taken into consideration its complexity, difference from ordinary chocolate and that it is a source for potential problems. In many ways chocolate is by nature incompatible with the ice-cream and this can create problems at the production stage. In the manufacturing process of chocolate it is a general rule to avoid water during the entire process, and in the conching step a lot of effort is exercised to reduce the total water content in the chocolate well below 1%. Higher content of water will increase the viscosity of the chocolate dramatically making it unsuitable for production as the flow properties will become too poor. On the other hand ice cream is a system typically holding 65% water which is mainly frozen in the final stage, but during the manufacturing process a great proportion of the water will be found in a liquid stage. Where it is attempted to keep the temperature as low as possible during manufacturing of ice-cream, the chocolate has to be heated to o C in order to remain liquid. The contact between the frozen surfaces of the ice-cream sticks and the warm chocolate will thaw some water which will migrate into the chocolate causing an increase in viscosity and yield value resulting in increased layer thickness and crystallization time. Emulsifiers like lecithin but especially PGPR (polyglycerol polyricinoleate), are known to improve the flow properties of the liquid chocolate mass and to a certain extend counteract this negative effect of water. It is therefore interesting for the ice-cream industry to take food emulsifiers into consideration when working with liquid chocolate or ice cream coatings. Chocolate for ice cream typical enrobing Chocolate is in many countries a protected product where a certain purity standard must be followed. There are restrictions on the minimum content of cocoa components and on the type of fats allowed. Also the use of food emulsifiers is restricted and regulated according to local food standards and legislation.
3 In terms of fat, cocoa butter is the main component in chocolate. Milk- and white chocolate also contain milk fat which makes the chocolate softer, more plastic in consistency and shows less contraction during crystallization. Even in dark chocolate for ice-cream applications it is highly recommended to add 4-5% anhydrous milk fat making the chocolate more plastic. This will reduce the cracking problems, especially in extruded ice-cream types where the centre is hard and there is no room for this contraction, and hence the chocolate will crack. Today also many countries allow addition of up to 5% non cocoa based vegetable fat to be added, and still maintain the status as a real chocolate. These so called cocoa butter equivalents (CBEs) might also be applied to plasticize the chocolate. Typically the total fat content of an ice-cream chocolate will reach approx 40-45%. ICE CREAM COATING compound coating Ice-cream coatings typically thin layers are manufactured from rather inexpensive fats like coconut oil or hydrogenated palm kernel fat. Contrary to an ice-cream stick covered with a thick layer of real chocolate, the ice-cream coating should only form a thin layer round the ice-cream stick. The total fat content is therefore often above 60% in order to achieve a sufficient thin layer and a short crystallization time. Both coconut oil and palm kernel fat are forming quite hard and brittle coatings upon cooling, so as for the ice cream chocolate it is recommendable to soften the fat phase. Here addition of approx 8% liquid oil e.g. maize, peanut, sunflower or rape seed oil will provide the necessary plasticity to the coating. Addition of approx 5% skimmed milk powder to a dark coating will improve the flavour of the coating balancing the bitterness of the alkalized cocoa powder. Emulsifiers Emulsifiers work in the chocolate by improving the flow properties of the liquid chocolate mass. Especially some emulsifiers lower the plastic viscosity whereas other emulsifiers influence the so-called yield value. The yield value can be defined as the energy input needed to initiate flow of the chocolate. As an added benefit for the ice cream manufactures, the emulsifiers also have the ability to absorb a limited amount of water which is destined to be transferred from the ice-cream to the chocolate during dipping or enrobing of the ice cream sticks or bars. Soya lecithin (E 322) is the most abundantly used emulsifier in chocolate. The emulsifier has the ability to lower the plastic viscosity in the chocolate, but when added at dosages above 0.5%, the yield value of the chocolate will increase making flow more difficult. Especially in an ice cream chocolate this is a disadvantage, as higher dosages of emulsifier will improve the water binding capacity of the chocolate. Finally soya lecithin might provide disadvantages in terms of the GMO-status and allergen status of the ice cream product. Ammonium phosphatide (E 442) - is a well known alternative to soya lecithin, and is widely used by the chocolate industry. Being a non-soya based emulsifier, the ammonium phosphatide Palsgaard 4448, has a non-gmo status and is not considered to be an allergen. Furthermore
4 dosages above 0.5% will not increase the yield value of the chocolate noticeably. Palsgaard 4448 has a very neutral flavour profile and will therefore not have any negative impact on the chocolate flavour in the ice-cream chocolate. Citric acid csters of mono- diglycerides (E 472c) - Palsgaard 4201 is a fairly new emulsifier for the chocolate industry, but it s functionality as a full alternative to soya lecithin is generally recognized in the chocolate industry. Palsgaard 4201 is also a non-soya based emulsifier and hereby carries a non-gmo and non allergen status. Quite unique is the ability of Palsgaard 4201 to lower the plastic viscosity as well as the yield value of the chocolate. This feature can be utilized to lower the total fat content of the chocolate and still maintain good flow properties. Palsgaard 4201 is also an excellent water-binder, and hereby provides further safety in the ice cream dipping process avoiding viscosity build-up during processing. Polyglycerol olyricinoleate (E 476) - Palsgaard 4125 is a highly effective water-binding emulsifier, which also will reduce the yield value dramatically even at dosages down to 0.2 %. The strong effect on the yield value makes it possible for the ice cream manufacturer to reduce the pick up of chocolate per ice cream stick/bar. Also the strong effect of Palsgaard 4125 can be utilized in lowering the total fat content of the chocolate with up to 5% and in this way make room for a considerably cost saving. Recipes for dipping trials Typical recipe suggestions on a milk ice cream chocolate are shown in table 1. By adding 0.30% Palsgaard 4125 it is possible to reduce the fat content from the typical 40% down to 36%. By use of Palsgaard 4201 instead of ammonium phosphatide or soya lecithin, the necessary dosage of Palsgaard 4125 is slightly reduced. Table 1. Milk chocolate for ice cream Standard recipe 1% Reduced fat 2 % Reduced fat 3 % Cocoa liquor Cocoa butter , Whole milk powder (26% fat) Anhydrous milk fat (butter oil) Sugar Palsgaard 4448 or soya lecithin Palsgaard Palsgaard Vanillin Total Total fat content
5 Dipping trials In order to demonstrate the effect of Palsgaard 4125 in an ice cream chocolate and illustrate the potential saving in fat, three different chocolates were manufactured: 1. Chocolate 40% total fat without Palsgaard Chocolate 36% total fat with 0.30% Palsgaard 4125 added 3. Chocolate 36% total fat with 0.30% Palsgaard 4125 added As lecithin replacer, 0.5% Palsgaard 4448 is added to sample 1 and 2 whereas Palsgaard 4201 is used in sample 3. The chocolates were kept at 40 o C and frozen vanilla ice-cream sticks tempered at minus 18 o C were dipped in the liquid chocolate for approx. 2 seconds and allowed to drip off until the chocolate had fully crystallized. For each chocolate 10 ice-cream sticks were dipped and the average pick up was recorded. From the results in table 2 it is clearly demonstrated that addition of 0.30% Palsgaard 4125 allows you to reduce the fat content with 4% and achieve the same quality in the finished product but with a significant cost saving as the result. Using Palsgaard 4201 will enable an additional reduction. This result shows a way to reduce the fat content from e.g. 40% to 36%. It will naturally also be possible to keep the fat content at e.g. 40% and with an addition of Palsgaard 4125 to reduce the pick up significantly if this is requested. Table 2. Pick-up of chocolate per ice-cream stick Average value in 10 sticks 1.Chocolate pick up grams 2.Chocolate pick up grams 3.Chocolate pick up grams Water migration and how to reduce the effect Often the ice-cream sticks are frozen in a round-freezer before dipping into the coating. This provides a further challenge to the ice-cream manufacturer as the last step in the round- freezer is a reheating process allowing the ice-cream sticks to be released from the moulds. As a result of this reheating step, the surface of the ice-cream sticks is quite moist, and when dipped into the o C warm coating, some of the ice cream mix will end up in the coating. If this water is allowed to accumulate in the coating, the viscosity will increase, and the pick up per ice-cream stick will go up as well. Increasing the temperature of the coating will reduce the pick up, but at the same time even more ice-cream mix is melted into the coating, and a vicious circle has been started. It is therefore of utmost importance to secure that the temperature of the ice-cream is as low as possible preferably minus 15 o C in order to reduce the moisture migration to the ice-cream coating and to avoid the formation of pinholes. Pinholes is created by melted and expanding ice- cream mix bubbling out through the still soft coating.
6 Here Palsgaard 4125 is very interesting due to it s exceptionally high water binding capacity. By using a combination of 0.50% soya lecithin and 0.30% Palsgaard 4125 the viscosity in the liquid coating will remain low, even when up to 4% ice cream mix has been added. This is illustrated in figure 1 and illustrate that addition of Palsgaard 4125 will reduce the problems caused by moisture normally seen during a production run. Figure 1. Addition of ice cream mix to ice cream coating Yield Value (Pa) Ice cream mix (%) No Emulsifier Lecithin (0.5 %) Lecithin (0.5%) + PGPR (0.3%) Adding 0.30% Palsgaard 4125 it will also open the possibility of reducing the fat content in the coating with up to 7% as demonstrated in table 3. Table 3. Typical recipe suggestions. COATING FOR ICE CREAM Standard recipe % Improved water absorption % Reduced fat % Cocoa powder Skimmed milk powder Coconut oil or palm kernel fat Liquid oil Sugar Palsgaard 4448 or soya lecithin Palsgaard Vanillin Total Total fat content
7 Emulsifiers summary Soya lecithin is widely used in ice cream coatings, and due to the very high fat content, yield value considerations are not putting restrictions to the dosage as is seen in chocolate formulations. Therefore often up to 1% lecithin is added to ice cream coatings. Ammonium phosphatide or citric acid esters of mono- diglycerides can fully replace the soya lecithin if a non-gmo or non-allergen status of the emulsifier system is required. Polyglycerol polyricinoleate (PGPR) Palsgaard 4125 differs positively from the other emulsifiers due to the unique yield value reducing power and its ability to efficiently reduce the negative effect of moisture in ice-cream coatings. Using this product will assist in a stable production and open the possibility of making a more cost effective coating.
DATA SHEET. 1. Product description. 2. Ingredient declaration. 3. Nutritional data for 100g. KC 110g cube rigid box MDW. Version: 28/04/2017
KC 110g cube rigid box MDW 031 28/04/2017 1. Product description KC Rigid Cube box with an assortment of milk, dark and white chocolates 110g. 2. Ingredient declaration Sugar, cocoa mass, cocoa butter,
More informationKarlshamns Products. Speciality Fats in Ice Cream production
Karlshamns Products Speciality Fats in Ice Cream production Karlshamns is one of the world s leading manufacturers of lipid products. Although our original roots were and are in Scandinavia, today we occupy
More informationThe Composition of Fat Bloom on Lauric Compound Coatings. Geoff Talbot and Kevin W. Smith Consultants to Loders Croklaan
The Composition of Fat on Lauric Compound Coatings Geoff Talbot and Kevin W. Smith Consultants to Loders Croklaan Introduction Over the past year or so there has been considerable pressure on food manufacturers
More informationNutrition Facts Serving Size (92g) Servings Per Bar 1
2:1 Almond Caramel Crunch Serving Size (92g) Calories 360 Calories from Fat 130 Total Fat 14g 25 % Saturated Fat 9g 45% Cholesterol 5mg 2 % Sodium 140mg 6% Total Carbohydrate 30g 10% Dietary Fiber 8g 31%
More informationM&M GIFT BOX. M&M s Chocolate (45g )
M&M s Chocolate (45g ) sugar, cocoa mass, skimmed milk powder, cocoa butter, lactose, milk fat, palm fat, glucose syrup, starch, shea fat, colours (E100, carmine, E133, E160a, E160e, E171), dextrin, emulsifier
More informationNET WEIGHT. 908g. Salt 0.2g. Protein 3.9g. of which sugars 36.4g. Carbohydrate 46.2g. of which saturates 5.5g. Fat 12.2g.
Irish Cream Smooth, velvet texture, with a hit of chocolate followed by the warmth of whisky that will feel like a blanket on a cold winters night such is like only an Irish Cream can deliver but in a!
More informationFigure: 11.1 Working of Emulsifier
Paper No.: 13 Paper Title: FOOD ADDITIVES Module 11: Emulsifiers for the food industry 11.1 Introduction Emulsifiers are additives that allow normally immiscible liquids, such as oil and water, to form
More informationBrent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012
Brent Campbell Business Development Manager AAK USA US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Areas of Focus US Consumption Trends Current Issues & Opportunities
More informationCatalogue of Bars. For energy, hi-performance and fitness gaining manufactured by EuroSup s.r.l., Pavia, Italy
Catalogue of Bars For energy, hi-performance and fitness gaining manufactured by EuroSup s.r.l., Pavia, Italy Energon Biotech S.A. makes for you the best selection of special food and food supplements,
More informationTechnical Difficulties of Reducing Saturated Fat in Filled Chocolate Confectionery
Technical Difficulties of Reducing Saturated Fat in Filled Chocolate Confectionery Geoff Talbot The Fat Consultant 56 th BCCC Technology Conference 26-27 March 2009, Ettington Chase Outline Chocolate Composition
More informationCODEX STANDARD FOR CHOCOLATE 1 CODEX STAN
CODEX STAN 87 Page 1 of 9 CODEX STANDARD FOR CHOCOLATE 1 CODEX STAN 87-1981 1. SCOPE The standard applies to various types of the homogeneous product prepared from cocoa nib, cocoa mass, cocoa press cake
More informationPRODUCT PORTFOLIO 2018
COMPANY PHILOSOPHY & BUSINESS ACTIVITIES Quality Professional Products Africa Palm Products (APP) deliver efficiently produced, high quality Palm Oil s to our customers. We have a strong reputation for
More informationAdvantages of Palm Oil and its fractions in Food
Advantages of Palm Oil and its fractions in Food Mr H. Slager Application Fellow at IOI Loders Croklaan Europe Malaysia-Romania Palm Oil Trade Fair/Seminar Bucharest 2012 Observations: - Food industry
More informationDr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings
Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD Bakery & Confectionery Applications of Fats & Shortenings Application of oils & fats Oils and fats are an essential ingredient to the process of food preparation
More informationNothing Naughty Product Fact Sheet Protein Bars
Protein Bars Caramel Espresso Fudge Mint Pineapple Vanilla Bean Gluten Free No artificial sweeteners, flavours or colours Bar size 40g Protein Content 38% Caramel Protein Bar, Ingredients: Whey Protein
More informationProduct Specification
1. GENERAL INFORMATION Article number: Product denomination: Mini Loaf Cake Triple Chocolate and Chocolate Sauce, frozen Product description: Mini Loaf Cake Triple Chocolate Filled (96g), baked and frozen
More informationFigi's Product Information
PRODUCT 033-0162-901 LABEL TITLE: CARAMEL BELLS SUGAR, HYDROGENATED PALM KERNEL &/OR PALM OIL, CORN SYRUP, MILK, INVERT SUGAR, COCOA PROCESSED WITH ALKALI, SKIM MILK, WHEY, BUTTER, LACTOSE, GLYCERYL MONOSTEARATE
More informationImproving Nutrient Density in Milk Chocolate Manufacturing
Improving Nutrient Density in Milk Chocolate Manufacturing Abstract This proposal aims to gain authorization to complete research on the chocolate manufacturing process to improve the nutrient density
More informationNUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES
PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH riboflavin, folic acid), margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides,
More informationIntroduction to fats IGD 2017 UPDATED NOV
Introduction to fats IGD 2017 UPDATED NOV 2017 1 What is fat? Fats are an important part of our diet, they provide: Energy (9 kcal/g higher in kcal than other macronutrients) Important vitamins (for example,
More informationNothing Naughty Product Fact Sheet Protein Bars
Protein Bars Caramel Espresso Fudge Mint Pineapple Vanilla Bean No artificial sweeteners, flavours or colours Bar size 40g Protein Content 38% Caramel Protein Bar, Natural Caramel Flavour. Caramel Protein
More informationSoaping Oil/Butter Properties
Properties Soap is made by the chemical reaction that occurs when mixing fatty acids, lye (NaOH for bar soap, KOH for liquid soap), and water. Lye acts as the chemical emulsifier that bonds fatty acids
More informationSize: 16.5X11.5
Title Cover Size: 16.5X11.5 Size: 16.5X11.5 Size: 16.5X11.5 Snack Pack Net Weight: 22.5g = 0.79oz.e, Biscuits: 9 Ticky Pack Net Weight: 12.5g = 0.44oz.e, Biscuits: 5 Nutritional Facts Serving Size : 22.5
More informationContacts: Ing. Tomáš Richtr Tel: Miroslava Vodičková Tel:
EKOFRUKT Slaný, spol. s r.o. IS A CZECH FAMILY BUSINESS, WHICH HAS BEEN ON THE CZECH MARKET OVER 25 YEARS EKOFRUKT belongs among traditional producers of muesli bars which supplies domestic customers and
More information824B / 823B / 825B / 826B / 827B - Brownie Gems
824B / 823B / 825B / 826B / 827B - Brownie Gems CHOCOLATE FUDGE BROWNIE 1.5 oz. INGREDIENTS: Sugar, Butter (Cream, Salt), Whole Eggs, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine
More informationSweets. Vegetable oils and fats from Walter Rau.
Sweets Vegetable oils and fats from Walter Rau. What would our world be without sweets? The sweets industry is one of the quantities of other fats, like, for ex- product. Appropriate vegetable fats Cereal
More informationProduct Specification
1. GENERAL INFORMATION Article number: Product demination: Muffin Triple Chocolate, frozen Product description: Muffin Triple Chocolate (123g), baked and frozen 2. SENSORY Taste: Odor: Colour: chocolate,
More informationADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET
ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET Dr. Nagendran Bala Sundram (nagen@mpob.gov.my) Regional Manager (South Asia) & Dr. Sivaruby
More informationServing Size (4.5g) (4.5g) (4.5g) (5g) (5g) Servings per container
Prafeuille Chocolat "Strawberry" Prafeuille Chocolat "Caramel" Prafeuille Chocolat "White Milk" Pure Chocolate "white" Pure Chocolate "Colombia Bitter" N u t r i t i o n F a c t s Serving Size (4.5g) (4.5g)
More informationPARTY DOONY AZO FREE. Product information
Product information Article Number 44478 Sales description Fried and deepfrozen yeast raised dough, donut coated with sugar (22%) with vanilla flavour, decorated with multicoloured sprinkles (5%), ready-to-serve.
More informationExpert support to create cost-effective dairy taste and texture
Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free
More informationORIGINAL GLAZED NUTRITIONAL INFORMATION
ORIGINAL GLAZED Serving Size: 52g Avg 838kJ 200cal 8.3g 3.9g 27.6g 12.6g 1611kJ 384cal 15.9g 7.5g 53.1g 24.2g Fibre 1.2g 2.3g Protein 3.1g 6g Salt 0.24g 0.47g GLAZE: Sugar, Water, Calcium Sulphate, Agar,
More informationIngredient & Nutritional Information for Total Diet Replacement products
SHAKES Banana Chocolate Strawberry Vanilla SOUP Chicken & Mushroom PORRIDGE Original Flavour BARS Lemon Flavoured Yoghurt bar Peanut Crunch bar Shake Banana Flavour Energy kj 1516 607 kcal 360 144 Fat
More informationLearning Objectives. Understand the different types and uses of fats and oils in food preparation - functions.
FATS AND OILS Learning Objectives Understand the different types and uses of fats and oils in food preparation - functions. Name some of the different fats and oils. Explain how fats shorten pastry. Think
More informationORIGINAL GLAZED NUTRITIONAL INFORMATION
ORIGINAL GLAZED Serving Size: 52g Avg 838kJ 200cal 8.3g 3.9g 27.6g 12.6g 1611kJ 384cal 15.9g 7.5g 53.1g 24.2g Fibre 1.2g 2.3g Protein 3.1g 6g Salt 0.24g 0.47g GLAZE: Sugar, Water, Calcium Sulphate, Agar,
More informationRaw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S.
Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Utilization of Edible Fats and Oils p. 4 Characterization of Fats and
More informationThe powdered, palm-free emulsifier for cake production
The powdered, palm-free emulsifier for cake production Palsgaard SA 6615 Sustainability is high on our agenda, too Responsibility is a key ingredient Your global partner in sustainable cake innovation
More informationFall Treat Day Nutritional Information
Fall Treat Day Nutritional Information September 21st - Great Value Vanilla Ice Cream Cups Ingredients: Cream, Milk, Buttermilk, Whey, Sugar, Corn Syrup, Skim Milk, Contains 1% or less of Natural Flavors,
More informationViStar Crema Clean label starch-based solution
Clean label starch-based solution The right starch-based solution for you Your products Our clean label starch-based solution is a clean label, high-performance thickener and stabilizer, produced by a
More informationCHOCO CHOCO COCOA POWDER
CHOCO CHOCO COCOA POWDER Description: Delicious Chocolate Powder for preparing hot or cold chocolate drinks. Ready in an instant. Tasty and easy to prepare. : Bag 7 oz (200g) Bag 14 oz (400g) Bag 28oz
More informationNATURAL ENERGY CEREAL sports bar based on great tasting wholegrain oats
sports bar based on great tasting wholegrain oats Key benefits long description: When you are out there for longer than planned or have a training session later the day, you want to top up your energy
More informationDANECHURN PRODUCED IN DENMARK 2 xxxxxxxxxxxxxxxxxxxxxxx Danechurn Spreadable
SPREADABLE SLIGHTLY SALTED IN DENMARK, CARE FOR NATURE, CARE FOR QUALITY AND PUTTING A GREAT EFFORT INTO WHAT YOU ARE DOING, IS A PRIORITY. IT HAS BEEN LIKE THIS EVER SINCE OUR ANCESTORS WALKED THESE LANDS,
More informationInformation about the product
3. Processing food 3.3 Food labels 3.3.1 Information about the product WHY ARE LABELS NECESSARY? In the 19 th century, industrial and technological developments completely transformed the food sector.
More informationArlen Moser, (Speaker #16) Wednesday, April 15, :45 a.m. Questions
Arlen Moser, (Speaker #16) Wednesday, April 15, 2015 10:45 a.m. Questions 1. Which method produces the highest quality cocoa powder? In my opinion nib alkalizing provides the cleanest flavor and broadest
More informationPure chocolate with ERYLITE Erythritol
f a c t s Pure chocolate with ERYLITE Erythritol Introduction The Aztecs, a thousand years ago, already knew the high enjoyment value of the fermented cocoa fruit and made a drink of cocoa, water, vanilla
More informationCLIF BAR Chocolate Almond Fudge bar 68g
2094508 - CLIF BAR Chocolate Almond Fudge bar 68g Energy bar made from oats, chocolate and almonds Brown rice syrup, oat flakes (23,5), cane sugar syrup, roasted soy beans, soy protein isolate, almonds
More informationApplication Bulletin. Nutritional Bars. Corn Products Specialty Ingredients products for use in this application:
Nutritional Bars Corn Products Specialty Ingredients products for use in this application: MALTISWEET CM40 Crystalline Maltitol GLYSTAR Polyol Solution HYSTAR 5875 Maltitol Syrup MALTISWEET B Maltitol
More informationDairy Products
Dairy Products www.naturalpoland.pl 2 ABOUT US Many years of our experience in client-broker-supplier area allowed us to cooperate with the best, most desirable producers of the dairy industry. We are
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationThe Complexity of Controlling the Particle Size in Chocolate
The Complexity of Controlling the Particle Size in Chocolate Mark Adriaenssens, Barry Callebaut Tuesday, April 4, 2017 11:10 a.m. 1. Can you speak more about bi-modal versus mono-modal distributions? When
More informationNutrition Facts Serving Size 2 1/2 oz (71 g) Servings Per Container 6
Carrot Bundts, Dollop 1/2 Dozen Calories 240 Calories from Fat 120 Total Fat 13g 20% Sodium 180mg 8% Total Carbohydrate 30g 10% Dietary Fiber 0g 0% Sugars 20g Protein 3g 5% Vitamin A 10% PRESERVATIVE,
More informationExpert support to create cost-effective dairy taste and texture
Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free
More informationHow is the European ingredient industry responding to the new health agenda? Technical challenges and solutions
How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November 2012 - Brussels Peter de Cock, Global Nutrition and Regulatory
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
More informationLecithin and Phospholipids for Cosmetics Applications
Lecithin and Phospholipids for Cosmetics Applications Beauty comes from within. Lecithin is a natural constituent of all living cells with essential functions for humans, animals and plants. The term Lecithin
More informationDefinition. Source: Gunstone (2006) Based on the legislation (FAO/WHO), the max. fat content is 95%.
BUTTER Definition It is a plasticized dispersion of the emulsion type water-inoil, in which water droplets, crystallized fat and air cell are dispersed in butter oil. Source: Gunstone (2006) Based on the
More informationReading 3.2 Why do different food molecules provide different amounts of energy?
Reading 3.2 Why do different food molecules provide different amounts of energy? Getting Started The following four items have carbohydrate, protein, and fat molecules. Honey has simple sugars. Rice has
More informationMike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA
CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI,
More informationPRODUCT DATA SHEET Last changed on: Replaces version from: EAN code: CHOCOLATE DELUXE MUFFIN
SM www.csmbaking.com PRODUT DATA SHEET Last changed on: 16.12.2014 Replaces version from: HOOLATE DELUXE MUFFIN MATERIAL ODES ompany Product code SM BENELUX BV 23355 SM DEUTSHLAND GMBH 5413321233555 SM
More informationHEAT RESISTANT CHOCOLATE
HEAT RESISTANT CHOCOLATE WHAT IS GOING TO BE COVERED IN THIS PRESENTATION? The commercial opportunity for Heat Resistant Chocolate What is chocolate? What is Heat Resistant Chocolate? How to produce it.
More informationLet s solve the mystery of food packaging
Let s solve the mystery of food packaging Let s solve the mystery of food packaging First, let s investigate the Australian Guide to Healthy Eating everyday and sometimes foods Your Mission Learn how to
More informationAlpine milk chocolate 817x81-100g display
Alpine milk chocolate 817x81-100g display RRP 1,09 / Piece Article-No. 0086485 Box-EAN 7622210831330 Pieces / Box 817 Boxes / Pallet 4 Ply / Pallet 1 Boxes / Ply 4 Language Selection CS, DE, HU, SK This
More information'Eat Smart' - Nutrition for a Healthy Heart
Definitions - Fats & Cholesterol Found in Blood LDL HDL 'low density lipoprotein' also known as 'bad cholesterol' major cholesterol-carrying molecule in blood delivers cholesterol to the arterial walls
More informationAlpine milk chocolate 817x81-100g display
Alpine milk chocolate 817x81-100g display RRP 1,09 / Piece Article-No. 0086485 Box-EAN 7622210831330 Pieces / Box 817 Boxes / Pallet 4 Ply / Pallet 1 Boxes / Ply 4 Language Selection CS, DE, HU, SK This
More informationAlpine milk chocolate 817x81-100g display
Alpine milk chocolate 817x81-100g display RRP 1,09 / Piece Article-No. 0086485 Box-EAN 7622210831330 Pieces / Box 817 Boxes / Pallet 4 Ply / Pallet 1 Boxes / Ply 4 Language Selection CS, DE, HU, SK This
More informationPOWERBAR ENERGIZE the Original carbohydrate bar with C2MAX Dual Source Carb Mix and minerals
POWERBAR ENERGIZE the Original carbohydrate bar with C2MAX Dual Source Carb Mix and minerals Product description For successful intense training or competition you should top up your energy levels before
More informationOmega 3 Dairy Products Jan 2014
Omega 3 Dairy Products Jan 2014 Fruit D Or Fruits Dairy Spread Unilever France Fats & Spreads Event Date: Sep 2013 Price: US 4.41 EUR O 3.10 Description: Fruits dairy spread of sunflower, flaxseed, rapeseed
More informationTaste Taste keepability XXX XX. Heat stability XXX X XX. Oral melt XXX X X. Emulsion stability X XX XX
QUALITY PARAMETERS Parameters Blend Processing Ingredients Taste XX XX Taste keepability XXX XX Homogenity X XXX Hardness XXX X Spreadability XXX X Heat stability XXX X XX Oral melt XXX X X Emulsion stability
More informationGRANDAD S DIET DILEMMA BY EMMA AND RACHEL
GRANDAD S DIET DILEMMA BY EMMA AND RACHEL BREAKFAST FRUIT FRESH VS PRESERVED Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But canned or preserved can be a good
More informationThis study provides an evaluation of the impact of the Directive as required under the Directive. The aim of the evaluation is to:
Executive Summary The European Parliament and Council adopted Directive 2000/36/EC on 23 June 2000. The aim of the Directive was to allow the use of up to 5% of a limited number of vegetable fats in the
More informationLewis's Bread Ingredients List Cake
Lewis's Bread Ingredients List 26.08.2016 Cake Product Ingredients Egg Custard Whole Milk, Wheat Flour, Whole Egg (15%), Sugar, Vegetable Fat, Water, Skimmed Milk Powder, raising Agents (E450, E500), Nutmeg.
More informationFROZEN DRINKS DATA Marylou's News, Inc.
FROZEN RED BULL INFUSION Original Red Bull FROZEN RED BULL INFUSION Sugar Free Red Bull SCREAMER VANILLA FROSTYLOU Carbonated Water, Sucrose, Glucose, Citric Acid, Taurine, Sodium Citrate, Magnesium Carbonate,
More informationPALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS
PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION OUTLINE OF PRESENTATION ALTERNATIVES
More informationTeachers: Cut out and laminate these cards for future use.
Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are
More informationINTRODUCTION. CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND CHILDREN 1 CODEX STAN (amended 1985, 1987, 1989, 1991)
CODEX STAN 74 Page 1 of 7 INTRODUCTION The Codex Standard for Processed Cereal-Based Foods for Infants and Children was adopted by the Codex Alimentarius Commission at its 11th Session in 1976. In 1983,
More informationCHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS. Mike Willson
CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA E-mail : mwillson@nc.rr.com CHARACTERISTICS AND
More informationReduced and Low Fat Spreads
White Paper Table of Contents Executive summary 3 Introduction to SPX Flow Technology 3 Vision and commitment 3 Customer focus 3 Introduction to spreads 4 Spreads production 4 Recipes 5 Evaluation 7 Summary
More informationExperience the next level of lecithins!
Experience the next level of lecithins! STARTING A NEW ERA OF LECITHINS Based on our expertise and competence in lecithin production, we introduce BungeMaxx as a globally standardised product line. Following
More informationRemoving cost barriers in healthier reformulation of everyday foods
Dr Kaly Chatakondu Removing cost barriers in healthier reformulation of everyday foods A bit about us vegetable oil based technology Quoted on Swedish Stock Exchange Headquarters in Malmö, Sweden 140 year
More informationSWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food
SWEOAT products for different uses and markets Swedish Oat Fiber has for years been a trusted supplier to different kinds of industries locally in Sweden and globally at every continent. Our products are
More informationProduct Nutrition Information
Product Nutrition Information for OTE Sports Nutrition Products OTE ph Neutral Energy Drink Maltodextrin (purified and produced by the partial hydrolysis of a special starch), Fructose, Electrolytes (Sodium
More informationFood ingredients & oils
Food ingredients & oils www.mosselman.eu Trading & Production of Oleochemicals and related products Tradition in customer relation. Innovation in chemistry and customer service. An extra touch with the
More informationFATS, OILS, & CHOLESTEROL
FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.
More informationHow Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies
Courtney Cleveland F&N 453 11/21/05 How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies Abstract There is now a lot of concern with consuming foods
More informationWhite paper. Puff pastry margarine based on palm oil
White paper Puff pastry margarine based on palm oil Table of Contents Executive Summary - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 3 Introduction
More informationHYDRACIRE S Jojoba Wax, Sunflower Wax & Mimosa Wax
Bulletin 22 HYDRACIRE S Jojoba Wax, Sunflower Wax & Mimosa Wax Have you ever think about to add in hydro soluble active into the anhydrous system like lip balm, lip stick, ointments and etc products? Yes,
More informationWhich Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body?
Which Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body? Not all cooking oils are made equally. You ll find UNSAFE oils in
More informationGLOBAL SPECIALTY INGREDIENTS (M) SDN BHD ( M)
2 Product List Summary Product Category Products \ Brand Name STANDARD LECITHIN PREMIUM/SPECIAL LECITHIN LECITHIN COMPOUND MODIFIED LECITHIN PURE DE-OILED LECITHIN MCT OIL 3 Product Name: STERNFINE - Standard
More informationFATS & OILS GLOSSARY
FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases
More informationLecipro AOCS Lecithin SC Montreal
Lecithin Dispersion and Emulsification Demo W. van Nieuwenhuyzen Lecipro Consulting www.lecipro.nl AOCS Lecithin SC - Montreal, April 27-28, 28, 2013 Lecipro AOCS Lecithin SC Montreal 2013 1 Topics Emulsifying
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More informationLow Carb Blackberry Ice Cream
Low Carb Blackberry Ice Cream 3.6 net carbs per serving for 10 servings. In a 3 quart saucepan combine blackberries, Splenda and lemon juice. Mash berries slightly and cook over medium heat, stirring occasionally,
More informationFrozen sfogline. Average Nutritional Values. 10,5 oz
Frozen food Frozen sfogline kcal 310 kj 1296 17 g of which saturated 8 g 36 g 5 g 3 g 0,8 g Margarine: vegetable oils and (80%) : (palm), partially hydrogenated : (palm), oils: (soy, sunflower, colza and
More informationReserve the computer lab. You will need one computer for each student. Earphones are recommended.
Section 4 Purpose Section 4 explains macronutrients and how they are broken down through the process of digestion. Students will have a chance to practice reading labels and figuring out calories from
More informationVanilla flavoring made by yeast*
Vanilla flavoring made by yeast* Ice cream and many other sweet treats taste like vanilla. Pure vanilla extract comes from the beans of orchid plants, which are scarce and costly. Artificial (or imitation)
More informationKnow Your Numbers Handouts
Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)
More informationRestaurant Allergy Information
Brussels Pâté May Contain Celery May Contain Cereals Containing Gluten May Contain Eggs Contains Milk May Contain Mustard May Contain Nuts May Contain Soya Free From Artificial Colours Pork Liver (31%),
More informationInfinity Foods. Product Specification. For. Cooking Chocolate - 73% very dark. Product. Code
Product dark 300 g Code 9093 Description A rich and smooth 73% dark chocolate for cooking Taste Dark Chocolate Texture Colour Dark Brown Ingredients in descending order of weight Ingredient Declaration:
More informationCODEX STANDARD FOR COCOA POWDERS (COCOAS) AND DRY MIXTURES OF COCOA AND SUGARS CODEX STAN
CODEX STAN 105 Page 1 of 6 CODEX STANDARD FOR COCOA POWDERS (COCOAS) AND DRY MIXTURES OF COCOA AND SUGARS CODEX STAN 105-1981 1. SCOPE This standard applies to cocoa powders (cocoas) and dry mixtures of
More informationPALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION
PALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION 2 Part Presentation Palm Oil based Trans Fat Free Products Palm Oil based Oleochemicals Quality
More information