Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 423

fl uid formula, followed by spray drying.

Formulations vary widely. Earlier products

contained, on a dry basis, 60% to 65% corn

syrup solids and maltodextrins, 20% to 32%

vegetable oil of 35 ° C to 40 ° C (95 to 104 ° F)

melting point, 2% to 5% sodium caseinate,

1% to 3% dipotassium phosphate, and 1% to

3% emulsifi ers, stabilizers, and cream fl avors

(Gardiner, 1977 ). Another suggested formula

is 20% palm oil; 36% corn syrup solids; 1.3%

sodium caseinate; 2.8% lecithin, mono - , and

diglycerides and stabilizer; 0.3% salt; and

39.6% water. The ingredients are slurried

in water at 60 ° C to 70 ° C (140 to 158 ° F) to

obtain 65% to 70% solids, and blended thor-

oughly under vacuum to avoid air incorpora-

tion. The blend is homogenized on a two - stage

homogenizer and pumped through a spray

dryer and then a fl uidized dryer to yield an

agglomerated powder. The dryer is set at an

inlet temperature of 174 ° C (345 ° F) and an

exit temperature of 114 ° C (237 ° F). The

product should be free - fl owing and dissolve

in hot coffee instantly without fl oating white

particles on the coffee surface or sediment on

the bottom. Other product quality parameters

include creamy fl avor along with strong

whitening power.

Puddings and Dessert Mixes

Instant and cook - up puddings, pie fi llings, and

mousses are formulated with milk or cream

and something to thicken the product such

as gelatin, starch, or another carbohydrate -

based gum. Many powdered dessert dry

mixes do not contain the dairy ingredients, or

dairy creamers are available in extended -
shelf life liquid and shelf - stable dried form.
The powders are produced by spray drying
the liquid counterpart.
Non - dairy creamers are oil - in - water types
of emulsions. The formulation includes an oil
(melting point 35 ° C to 40 ° C [95 to 104 ° F])
such as palm oil, palm kernel oil, coconut oil,
cottonseed oil, partially hydrogenated soy-
bean oil, canola oil, and sunfl ower oil. The
oils substitute milk fat for cream and deliver
the creamy fl avor of cream. Maltodextrins
and 20 to 24 dextrose - equivalent (DE) corn
syrup solids simulate the sweet fl avor of the
lactose contained in cream as well as mouth
feel. Cane sugar is used in some formula-
tions. Stabilizers including carrageenan and
sodium caseinate prevent oil separation from
the aqueous phase by giving stability to the
emulsion. Sodium caseinate contributes the
white appearance to the creamer by refl ecting
light from the casein - coated fat particles.
Some low - fat creamers contain titanium
dioxide for a whitening effect.
Emulsifi ers (e.g., lecithin, polysorbate 60,
mono - and di - glycerides, and sodium stearyl
lactylate) assist in creating an emulsion with
a desirable texture and fl avor. In addition,
natural and artifi cial fl avors are used to mimic
cream fl avor. Other fl avors impart a variety
of gourmet tastes to creamers. Buffering salts
such as dipotassium phosphate tend to pre-
vent curdling ( “ feathering ” ) as it comes in
contact with hot coffee, which is naturally
acidic in nature.
The manufacturing process for dried non -
dairy creamer involves the preparation of a

Table 17.3. Instant chocolate milk drink mixes.

Percent Composition Sweetened

breakfast beverage

Sugar - free

breakfast beverage

Chocolate

milk

Concentrated protein source (milk protein, whey) 13 22 0 – 20

Sucrose/lactose 50 0 60 – 70

Cocoa 9 17 10 – 20

Carbohydrate solids source (corn syrup solids,

maltodextrin)

6 22 0

Added fat 9 17 0

Stabilizers, emulsifi ers, fortifi ers, high - intensity

sweeteners, fl avors

13 22 10 – 20