Cappuccino milk drink

Protein fortification and stabilisation

Cappuccino milk drink

Ingredion Ingredients Used: N-DULGE C1 - 05730303

Iced coffee with coffee ice cubes on wooden table. Top view.



Ingredient Amount % as is
Fresh milk 65.00
Water 26.23
Sugar 5.50
VITESSENCE™ Pulse CT 3602 Protein 1.50
N-DULGE® C1 Starch 0.60
Ticaloid® Pro 571 SET CN Stabiliser System (Retort) 0.60
Coffee powder 0.50
Sodium bicarbonate 0.05
Sodium triphosphate 0.02


  1. Hydrate 1 part Ticaloid® PRO 571 SET CN stabiliser system (Retort) with 5 parts sugar in water at 80°C for 10 minutes at 3500rpm.
  2. Cool mixture to 40°C.
  3. Add milk to the mixture and mix well.
  4. Hydrate 1 part VITESSENCETM Pulse CT 3602 protein with 1 part sugar in mixture from Step #2 at 40°C for 15 minutes at 200rpm.
  5. Dry blend N-DULGE® C1 starch, coffee powder, sodium bicarbonate, sodium triphosphate and the remaining sugar. Add into mixture from Step #4 and mix for 5 minutes.
  6. Heat mixture to 70°C with constant stirring.
  7. Top up to the original weight with warm water (approximately 70°C).
  8. Homogenise at 200 bars (160/40).
  9. Fill into retort bottles and sterilise at 121°C for 10 minutes.
  10. Cool to 30°C.

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