Ingredients for Dairy Processors
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Texturants: Dairy’s ace in the hole

In creating healthy foods, formulators often reduce fat and sugar, the very ingredients responsible for the attributes creamy, smooth and soft that consumers expect in dairy foods. What’s the solution? Texturants.
Kimberly Decker
January 20, 2013
In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.
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Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
Karen Giles-Smith MS, RD
January 19, 2013
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
Karen Giles-Smith MS, RD
December 10, 2012
On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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Supplier news

Palsgaard to open plant in Malaysia in 2013

The facility will produce distilled monoglycerides (DMG), sodium stearoyl-2-lactylate (SSL), propylene glycerol esters of fatty acids (PGMS), mono- and di-glycerides (MDG).
December 8, 2012

Palsgaard says it is on track to open a new factory in Malaysia by mid-2013 to produce emulsifiers and integrated blends for dairy, ice cream, margarine as well as in soya beverages. 


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Natural colors

Sensient Colors offers new shades, oil-based dispersions

The company enhances its Microfine technology, expands its natural alternatives to replace synthetic colors.
November 21, 2012

Developed as a natural replacement for synthetic dyes and aluminum lakes, Microfine powders are a major evolution in natural colors for applications including dry mix beverages, compressed sweets and confectioneries, and powdered food applications


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