Palsgaard RecMilk. Premium emulsifier/stabilizer solutions for processed milk and other dairy beverages

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1 Palsgaard RecMilk Premium emulsifier/stabilizer solutions for processed milk and other dairy beverages

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3 Emulsifiers, stabilizers and know-how in processed milk put to work Your global partner in milk drinks innovation Milk-based drinks are a major part of the daily diet in many parts of the world. At Palsgaard we focus on the challenges dairy producers face within development and production and more importantly: How to meet these challenges in the best possible way. Achieving high-quality, milk-based drinks designed for long shelf-life, such as plain milk, fortified milk or sweetened condensed milks, often presents problems of fat separation and sedimentation. Producers need to be able to address these issues without losing focus on the desired mouth-feel. Shorten the time from brainstorm to supermarket Emulsifiers and stabilizers only make up a small part of the final product, but they have a significant impact on quality. Determining the right combination is, therefore, extremely important in order to obtain desired characteristics. And our technical teams like nothing more than helping you to find that exact combination! Would you like to develop a new recombined UHT milk with a super long shelf-life? Or create a lean label UHT flavoured milk drink based on fresh milk with improved texture? Or prevent sedimentation and separation while enhancing the mouth-feel in your high calcium milk drinks? Or be able to control the viscosity-development during the entire shelf-life of your sweetened condensed milk? Or would you like to optimise your recipes to counteract increased prices on milk solids and milk powders while maintaining the right mouthfeel and creaminess? Whatever you need, Palsgaard can help you develop your product and scale it up. Test your new milk drinks in our application centers before going full-scale Take advantage of our application centers in Denmark, Singapore, China and Mexico, and our technical experts around the world. Working closely together with your product development team, they can help to determine the best combination of emulsifiers and stabilizers needed to achieve the desired mouth-feel and sedimentation stability in, for example, a new high calcium formulation. Our fully equipped pilot plants can be set up to reflect your own production equipment or, if you prefer, we can also work alongside you at your own production site. With application centers on three continents we can be in close contact with our customers throughout the entire process of preparing a new product for production or adjusting an existing product. During the process, we can analyse the various phases and modify the end product so that it will meet consumer preferences in the desired markets.

4 Achieve the perfect emulsion, mouth-feel and creaminess in recombined milk The premium solution for recombined milk and related products Palsgaard RecMilk 121 helps manufacturers of recombined milk and related products achieve a stable emulsion with rich mouth-feel, enhanced creaminess and longer shelf-life. This premium product provides the exact qualities consumers are looking for. Palsgaard RecMilk 121 keeps particles in suspension throughout the shelf-life of the recombined milk to ensure no sedimentation or separation increases the heat stability of the milk proteins, thus reducing the risk of burning during e.g. indirect UHT treatment. Palsgaard RecMilk 121 is also suitable in the production of flavoured milk whether produced from recombined or fresh liquid milk. The multi-purpose choice Palsgaard RecMilk 137 is specially developed for recombined and rehydrated products that may or may not be modified in their original composition. Benefits using Palsgaard RecMilk 137 include a simplified dispersion process during hydration and recombination reduced foaming during processing excellent emulsion properties increased whitening effect The lean label solution Palsgaard RecMilk 122 is the ideal choice when an emulsifier and stabilizer solution for recombined milk with fewer additives is requested. increased heat stability of the milk proteins to withstand processing at high temperatures resulting in a finished product with a stable and long shelf-life. Despite the leaner label Palsgaard RecMilk 122 still facilitates the formation of a stable emulsion maintains a good creaminess and mouth-feel improves the texture of the recombined milk and related products

5 Ensure optimum stability at all temperatures in high calcium milk The optimum solution for fortified milk Palsgaard RecMilk 131 is specially developed for use in the production of fortified milk with addition of extra calcium. Improved texture and creaminess Palsgaard RecMilk 131 controls the flocculation of the fat globules which improves the texture of the fortified milk, enhances the mouth-feel and gives a more rich and creamy taste. No sedimentation Palsgaard RecMilk 131 provides good suspension of particles even at elevated temperatures. This prevents sedimentation and ensures a stable product throughout the entire shelf-life of the enriched milk. No separation Palsgaard RecMilk 131 prevents coalescence of the fat globules. This ensures a stable emulsion of the fat and reduces the risk of whey separation. Versatility Palsgaard RecMilk 131 offers a product of great innovative potential. The unique functional properties creates a network that is capable of stabilizing and suspending not only nutrients such as calcium and vitamins, which can boost the health and nutritional benefits of the milk. Palsgaard RecMilk 131 is also able to suspend cocoa powder in various types of dairy drinks. This makes it suitable in the production of products such as: high calcium milk drink Ca 2+ = fortified dairy drink high calcium chocolate milk Palsgaard RecMilk 131 is equally suited for pasteurized and UHT-treated products.

6 Optimum viscosity and texture in sweetened condensed milk / sweetened creamer The premium solution for sweetened products Palsgaard RecMilk 101 is the ideal solution for manufacturers of sweetened condensed milk (SCM) and sweetened creamer (SC). It offers the finished product a number of valuable advantages. Stable emulsion Palsgaard RecMilk 101 facilitates the formation of a stable emulsion in SCM or SC. This ensures a longer shelf life of the finished product and with no whey or fat separation to be detected throughout the entire shelf-life. Improved texture The unique composition of Palsgaard RecMilk 101 helps manufacturers of SCM/SC improve the texture of the finished product. Palsgaard RecMilk 101 Controlled viscosity Palsgaard RecMilk 101 is an important ingredient for manufacturers of SCM or SC who wants to: achieve a stable formulation with a specific viscosity be able to control the development of the viscosity during shelf-life of the product enhances the creaminess provides a rich and pleasant mouth-feel enhances the smoothness resulting in a delicious and tasteful end product. Figure 1: Viscosity development in a sweetened condensed milk produced with Palsgaard RecMilk Viscosity (cps) %, Fresh milk 0.30%, Recombined milk Days

7 Get all the added advantages Palsgaard customers get Unique and optimised products Access to modern application centres and pilot plants Access to highly educated and motivated personnel Application and recipe service Assistance in product development and trouble shooting Knowledge about local trends in a global market Palsgaard products mean Stable performance, emulsion stability and improved storage stability Pleasant creaminess and mouth-feel Good appearance Palsgaard production offers Modern, optimised production equipment More than 90 years of experience with production of emulsifiers ISO 9001 ISO/FSSC (HACCP) CSR commitment, reports according to GRI principles UN Global Compact participant SEDEX member RSPO (Roundtable of Sustainable Palm Oil) certified Intense quality control Kosher and Halal certified products Suspension of particles Controlled flocculation of fat globules No whey and fat separation Reduced foaming during processing Perfect viscosity Cost optimization

8 e mul s i fi e r s and stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine foods - and we are happy to share our expertise. our company values can be defined in just three words : ommitment. loyalty, responsibility and aim to be the preferred partner products, application service and knowwe supplier of quality regional and m u l t i n a t i o n a l food companies. to Palsgaard means that we act as a reliable and honourable business for our customers. we treat information confidentially and know ep a business secret. to Palsgaard r e s p o n s i b i l i t y ring about the environment and being aware of our corporate sponsibility; we have a goal to be CO 2 neutral by 2020 and s of SEDEX and RSPO. to Palsgaard c o m m i t m e n t are dedicated to getting the best results for our customers to the benefit of their customers. we care about our es and have a declared aim that Palsgaard must be nt place to work. Palsgaard we know that our portant resource is the k n o w -h o w and d e d i c a t i o n our employees. we are committed to he best results with our products in our pilot plants your facilities. at Palsgaard we sell standard solutions - we start with your needs. lsgaard - Heart Working heart work is he best way to achieve success - let us help you get it. our products are produced according to the o lty Heart Working People strictest quality criteria. we are experts expertise with you. let our pilot plants help you shorten the step between idea and your new product. heart work is the best Supporting your business anywhere in the world way to succeed - let us help you do so. The paper used for this brochure complies with FSC (Forest Stewardship Council) standards for ethical and responsible forestry and wood products. As a dedicated supplier of ingredients to the dairy industry, Palsgaard offers extensive technical support covering all aspects of formulating new products and optimising recipes where in the world your plant is located. To learn more about the benefits of our custom designed IC ECOL AB RD EL emulsifiers and stabilizers for dairy and how we can This printed matter is carbon compensated according to ClimateCalc. Offsets purchased from: South Pole Carbon. Cert. no. CC /DK NO and processes. And we re always ready to help, no matter Licence number help you implement them in your recipes, please visit to locate your local Palsgaard office Printed matter This brochure complies with the environmental requirements made by the Nordic Swan Mark. Palsgaard A/S DK-7130 Juelsminde, Denmark Phone Fax direct@palsgaard.dk Palsgaard is a registered trademark of Palsgaard A/S. Layout: Palsgaard September Print: Vest Tryk ApS, September Palsgaard A/S, September All rights reserved. in emulsifiers and stabilizers and we are happy to share our