The formulations are part of a new range of texture solutions from Cargill called Protex which is specifically aimed at the growing Asian markets for functional dairy and bakery products.
For dairy applications, the international ingredients company has developed the Protex ABN functional system which enables the suspension of calcium and cocoa particles in the milk. Cargill claims that it also provides stability and “enhanced mouth feel” at an attractive price.
Calcium milk drinks
Philip Lin, marketing manager Asia, Cargill Texturising Solutions told DairyReporter.com that there is a high demand for calcium enriched milk drinks in Asia, especially in South East Asia.
“For example, our customers in China require 50-150mg calcium /100g milk, but in South East Asia our customers often require 250-350mg calcium/100g milk,” he added.
The new Protex stabiliser is designed to meet the specific challenges posed by calcium enriched chocolate milk.
Lin said the risk of separation among the different ingredients in chocolate milk is high unless care is taken to create and maintain stability throughout the life of the product. Calcium is an additional source of instability so a good emulsifier is required to re-establish the emulsion and suitable hydrocolloids needed to stabilise the mix and provide body.
Acidified dairy drinks
In addition to the Protex ABN product for chocolate milk, Cargill has developed the Protex ABA functional system for acidified dairy drinks. This enables the suspension of fruit pulp, aloe vera and ‘nato de coco’, which is a jelly-like product produced by the fermentation of coconut water and carrageenan.
Cargill said Protex ABA provides stability and low viscosity throughout shelf life, as well as smooth and refreshing mouthfeel.