Hydrate the skimmed milk powder in the milk/cream mix for one hour.
Add the starch and sugar using mild agitation.
Preheat the mixture to 62°C.
Homogenise at 150/30 bar.
Pasteurise at 95°C and hold for five minutes.
Cool to 43°C and inoculate with culture.
Ferment at 43°C.
Stop fermentation at pH 4.75 by stirring and cooling to 20°C.
Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
Store refrigerated at 4°C.
N-DULGE® C1 co-texturiser
N-DULGE® C1 is a co-texturiser designed to deliver unique mouthcoating properties in high moisture food systems. It is a unique tool that effectively provides consumer-friendly textural attributes, such as creaminess and smoothness. N-DULGE® C1 is therefore an effective fat mimetic in low fat applications, enabling food manufacturers to create low fat products with the same body, mouthcoating and meltaway as their full fat equivalents.
THERMTEX® is a modified food starch derived from waxy maize. It is a white to off-white powder and is recommended for use in many canned food systems where optimum heat penetration and high final viscosity are required. This product is resistant to high temperature, low pH, and shear. It can be used in cook-in-can fruit fillings and asceptically processed canned foods.