Innovations in product development and food formulations provide improved stability, texture and structure in a broad array of dairy products, including high protein and acidified dairy/soy beverages, adult nutritional drinks, RTD chocolate and flavored milks (for batch, aseptic or retort processing), frozen desserts and novelties, and dairy desserts that are formulated with lower levels of carbohydrates and/or fats. Since each protein system provides unique challenges to formulators, FMC's technologists and researchers continue to develop and refine recipes using their portfolio of stabilizers in order to achieve optimum stability and textural properties.
Available in January 2004, FMC BioPolymer will issue a new section in their Hydrocolloids Resource Manual (HRM) focusing on beverage applications. Contact your local FMC BioPolymer representative to receive your copy.
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