The fat stabilization in milk-based drinks is an important topic for the manufacturers of this type of products, because it determines the product’s quality perception and even its shelf life.
The fat content of milk-based drinks can separate from the emulsion, creating a fat ring on the bottleneck, that damages the image of the product.
Ingredients such as flavors or coloring agents also need to be stabilized in the long term, optimizing the homogeneity of the finished product.
Lasenor’s emulsifiers sold under the brands VEROL® and CORIS® promote and stabilize the emulsion of ingredients in these milk-based drinks.
Lasenor TP is a range of topping base emulsifiers in powder form which provides:
In the powdered mix:
- Extended STORAGE LIFE
- Easy DOSAGE
In the whipping process:
- a SHORT WHIPPING TIME
- optimal OVERRUN
- WHIPPING TOLERANCE
In the finished product:
- FIRM FOAM
- STABILITY, with no syneresis
- SMOOTH and SOFT texture
- APPETIZING look
Lasenor performs an accurate quality control on each batch produced to ensure that all these properties are fulfilled and accredits Lasenor TP range as a reliable alternative in the production of Whipping Creams
Lasenor TP: The new range of activated emulsifiers for whipped toppings, filling creams, cold and frozen desserts, ice-creams, etc.
This range of products consist of a blend of different emulsifiers which have been activated through the spray-drying technique.
They contain glucose syrup solids and vegetable fats (usually derived from coconut) as carriers, sodium caseinate as a source of protein and the chosen emulsifiers.
Whipping creams are often supplied before usage in a powder form, which provides long shelf life and stability to the mixes. With the addition of water to a mix of skimmed milk powder, sugar, and the emulsifier (Lasenor TP range), the powdered mix becomes an aerated product thanks to the incorporation of air into the system.