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A. CHONG, Application Center, Riken Vitamin, No. 11, Jalan Bayu, 81200 Tampoi, Johor Bahru, Johor Darul Takzim, Malaysia Dispersibility of Stabilizer-Emulsifier (SE) in water or ice cream mix has been an issue in ice cream production. Starting with the old days of using simple dry-blended SE to the later development in spray-cooled type, the problem of powder dispersibility has never been completely solved. What we have been seeing are ice cream mix manufacturers try to overcome the problem of SE dispersibility by introducing additional processing steps of preblending with sugar or other ingredients prior to addition. However, the problem of incomplete dispersion, lumping, dustiness, and wastages during addition, and the problem of powder segregation and caking during distribution and storage continue to haunt users. RIPLEX is a new SE system developed specially to overcome the problem of dispersibility. It is manufactured with an innovative particle building technology known as Easily Dispersible Powder System, or EDPS. Every particle of RIPLEX is a truly uniform blend of stabilizers and emulsifiers. When added to the ice cream mix, moisture quickly penetrates to the core of each particle, resulting in rapid dispersion and hydration without lumping or forming fish eyes. In this manner, the SE is fully and effectively utilized to impart consistent overrun, dryness of extrusion, smooth texture, and to protect the ice cream against heat shock during storage and distribution. Label-friendly ingredients, such as vegetable fat-based mono- and diglycerides, locust bean gum, guar gum, and carrageenan are being used in the making of RIPLEX. All products in the RIPLEX range are Kosher-certified by OU and are Halal. The RIPLEX series of stabilizer-emulsifier also includes products for dairy beverage application such as stabilization of UHT chocolate milk.
Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |