Protein fortification
Caramel coffee-flavored beverage
Ingredion Ingredients Used:
VITESSENCE™ Pulse 1803 Pea Protein - 37422E00 [class: text-link]
TICorganic® Inulin Agave - 38910901 [class: text-link]
Formulation Instructions
Formula
Ingredient
%
% as is
Water
87.30
Dry-Roasted Natural Almond Butter - Double Grind
2.00
0.30
TasteEssentials™ Nat Cafe de Olla Flavor Type (AO-707-730-7)
0.15
TasteSolutions™ Nat Pea Masking Flavor (JA-027-118-7)
0.12
Natural Caramel Flavor (QI-591-715-0)
0.10
Steviol Glycosides (PCS-3028)
0.03
Preparation
1. Slowly add TICORGANIC® Inulin Agave and TICALOID® PRO 181 AG to cold water in the batch tank and mix for 15 minutes.
2. Slowly add VITESSENCE® Pulse 1803 to the batch tank and mix for 10 minutes.
3. Add Dry-Roasted Natural Almond Butter - Double Grind to the batch tank and mix for 15 minutes.
4. Add Steviol Glycosides (PCS-3028) to the batch tank and mix for 5 minutes.
5. Add TasteEssentials™ Nat Cafe de Olla Flavor Type (AO-707-730-7) and TasteSolutions™ Nat Pea Masking Flavor (JA-027-118-7) to the batch tank and mix for 5 minutes.
6. Add Natural Caramel Flavor (QI-591-715-0) to the batch tank and mix for 5 minutes.
7. Adjust pH, if necessary, between 6.85-6.95 using 45% KOH solution.
8. UHT process via Tetra Therm™ Aseptic VTIS (steam injection/flash cooling) with two-stage homogenization both upstream and downstream at 2,500/500 psi.
9. Bottle into Tetra Prisma™ Aseptic 330 Sq. DreamCap™ (330 mL = 11.15 oz).
Allergen information
Tree Nuts & Tree Nut Products, Almonds
Supplier Information:
TasteEssentials™ Nat Cafe de Olla Flavor Type (AO-707-730-7), TasteSolutions™ Nat Pea Masking Flavor (JA-027-118-7), Natural Caramel Flavor (QI-591-715-0) – Givaudan