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A basic chocolate flavour flan type dessert. A french dairy flan is a custard like product, different to English flan which is like a sponge
Mix all ingredients. Pasteurise and homogenise. Add chocolate flavour and colour as required. A kappa type carrageenan or furcellaran is the best for this recipe.
A standard half fat chocolate milk. Complete stabilisation of the cocoa particles is affected by milk, cocoa and carrageenan types. Hydrocolloid manufacturers produce carrageenans specifically for chocolate milk (generally semirefined kappa carrageenan with specific viscosities).
Cream cheese is a soft, white cheese which is mild in flavour. It is not normally matured which gives it a fresh, light taste. Its fat content is typically 30% although light versions are available which may be as low as 5% fat.
Chefs make custard by combining milk (or cream), sugar, vanilla and egg yolk. Industrially it is made without the egg yolk (due to cost) and the yellow colour is obtained by the use of colours. The thickener can be reduced to make it a pouring sauce (like crème anglaise) or increased to make a pastry filling like crème pâtissière.
A list of publications involving the CyberColloids team is available here
A useful website on dairy science and technology
A drinking yoghurt base that can be flavoured with fruit preparation or flavouring.
Mix the milk, water, cream, whey and sugar. Pasteurise, cool to 40C and add the cultures. Ferment to a pH of 4.5, add the fruit preparation, pack and store under refrigeration.
European Food Emulsifiers Manufacturers Assn (EFEMA)
In general, frozen yogurt contains less fat and more sugar and protein than ice-cream. Also an emulsifier is not always needed.
Due to lack of legislation for the production of frozen yogurt, there are three different ways of making it:
Freezing and whipping yogurt
A medium solids level fruit preparation for use in dairy products such as a yoghurt. Low methoxy amidated pectin is used here because of the lower sugar levels.
Traditionally ice-cream was categorised as super-premium, premium, standard or economy. These ice-creams usually vary by fat content, total solids, overrun, flavours, packaging and cost (Tharp & Young 2013a, Goff 2010) as shown in the table below.
Link to Journal of Dairy Science current issue
Low fat yogurt requires the use of stabilisers to enhance the texture and creaminess of the product. The most common stabilisers used are: gelatine (100 - 250 bloom, 0.2 - 0.5%), pectin (0.05 – 0.20%), modified starch (0.5 – 2.0%), alginate (0.25 – 0.50%), agar (0.8 - 1.1%), carrageenan (0.05 – 0.20%) (Hui, 2007).
The pectin is essential in this formulation as otherwise the low pH of the orange juice will cause the rehydrated milk drink to curdle. In low pH systems HM pectin protects the casein which helps to prevent against flocculation and sedimentation.
A block type processed cheese suitable for pizza toppings and other shredded or sliced applications.
A standard grade ice cream formulation with good melt down resistance and heat shock stability. The LBG and fat are the two main ingredients which increase the melting and heat shock resistance of the ice-cream.