From label-friendly stabilisers and anti-rancidity solutions to pure vegetable alternatives to milk, there are an increasing number of ingredient solutions for dairy manufacturers
MARKETS for dairy products may be healthier than ever, but it doesn't mean that the industry should stand still or resort to churning out copies of competitors' products. There are ways to improve products and position them, on the one hand, so that they appeal to wide range of consumers and meet the needs of different market segments. On the other hand, it also worth considering developing dairy for a specific market, such as fortified milk for expectant mums or flavoured dairy alternatives for those who are lactose intolerant. Clean labelling is amongst the many trends influencing what and how consumers make purchases. Stabilising systems for fermented dairy products, dietary fibres to improve mouthfeel in low-fat ice cream, and a natural antioxidant for whole milk are some of the label-friendly systems described here. Allergies and intolerances are other concerns when it comes to dairy products. The most common milk alternatives are made from soy and nuts, but these also often generate allergic reactions in very sensitive consumers. Another alternative for this market is the use of an all-vegetable substitute made from pea protein.
Label friendly stabiliser for fermented dairy To manufacture fermented dairy products profitably whilst maintaining a high quality standard is a considerable challenge, not least because of the enormous diversity worldwide. Not only do production-related factors and the overall conditions in individual countries have to be taken into account; consumer trends have to be considered too. In this connection there is an increasing demand for products without "E" numbers. For fermented dairy products such as sour cream and yoghurt, Hydrosol has developed stabilising systems that can be used instead of modified starch. The new functional systems from the Stabisol J series combine dietary fibres and hydrocolloids such as pectin or carob gum with special milk protein fractions. "We were asked to make a sour cream product with a label-friendly ingredient statement. It had to be suitable for cooking; it must not curdle when heated and was to have good whitening power, too. We met this challenge with a combination of proteins and pectins. Milk protein has no E number, and pectin has a very positive image with consumers," explains Thies J. Meier, head of Applications Technology.
From the wide range of Stabisol J and Stabiprot products, Hydrosol designs stabilising systems for yoghurt, quark or cream cheese preparations, sour cream etc., adjusting them precisely to each particular case. Not only do the new systems have a high level of functionality; they are also very attractive from the point of view of profitability. They enable the efficient production of high-quality end products.
Ice cream free of E numbers Proteins and dietary fibres play a major role in the production of label-friendly ice cream, too. In low-fat ice cream, especially, these ingredients ensure the desired creamy mouth feel. The vegetable fibres enhance the structure and consistency of the ice. In particular they help to bind water and thus control the ice crystals. Through intensive research, Hydrosol has been able to select from the enormous number of vegetable fibres, certain functional fibres that can be combined to meet every requirement in respect of the stability, shelf life and texture of the ice cream. They have no E number and permit clean labelling. Another way to cut down on E numbers is to use egg compounds. In this case the company draws on its years of experience in the field of mayonnaise. The applications technologists know how to use highly functional egg yolk powder to achieve sp
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