Blend the dry ingredients and hydrate in the milk/cream mix.
Preheat the mixture to 65°C.
Homogenise at 100/30 bar.
Heat to 95°C and hold for six minutes.
Cool to 43°C and inoculate with culture.
Stop fermentation at pH 4.5 by stirring and cooling to 20°C (final pH 4.5).
Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
Store refrigerated at 4°C.
N-DULGE® SA1 co-texturiser
N-DULGE® SA1 is a versatile and unique co-texturiser and fat replacer. Applications include both high and low moisture products. The ingredient is a valuable texture differentiation tool which effectively provides consumer friendly textural attributes such as creaminess and meltaway.
N-DULGE® SA1 is especially suitable for low fat applications where it is desirable to mimic the structure and meltaway of soft fats. Due to its unique rheological and structural properties it is easy to develop cuttable textures resembling those of a fast melting dairy flan or spreadable textures, such as that of a chocolate spread.
N-DULGE® SA1 can also be used in other applications, including low fat baked goods and snacks, where the ingredient helps to shape perceptions of freshness, hardness and crispiness.
NOVATION® Indulge 1720 is a clean label co-texturiser for protein and/or gelatin replacement in yoghurt, offering cost saving and/or differentiation potential for dairy customers. Suitable for use in yoghurts and sour cream.