Monday, January 14, 2019

CARRAGEENAN IN DULCE DE LECHE



A sweet, creamy, and rich decadent confection perfect for desserts, that’s Dulce De Leche! This delightful syrup is made of Milk, Whey, Sugar, Glucose, Sodium Bicarbonate, and of course carrageenan that plays a big role to make texture better. It’s flavor is achieved due to Maillard reaction, a chemical reaction between an amino acid and a reducing sugar through heat.

Common Ingredients:
Milk, Whey, Sugar, Glucose, Sodium Bicarbonate, Carrageenan

Sample Formulation:
Fresh Milk 75.94%
Whey 3.80%
Sugar 18.98%
Glucose 1.14%
Sodium Bicarbonate 0.11%
Carrageenan                         0.03%

Procudure:
1. Weigh ingredients.
2. Premix whey and Na Bicarbonate (Premix 1).
3. Premix Sugar and Carrageenan (Premix 2).
4. Disperse Premix 1 in Milk.
5. Heat the mixture to 50°C then add Premix 2 and Glucose.
7. Continue heating to obtain 65-70° Brix.
8. Remove from heat then incorporate air by beating strongly until to 70°C.
9. Pour in a container and let it cool.

SIAP’S NEW VP FOR EXTERNAL AFFAIRS

John Wee during SIAP’s  induction of officers
WHI & MRDC President John Wee is elected as the Vice President for External Affairs for 2019-2020 by the Seaweed Industry Association of the Philippines (SIAP). The induction of officers was held during the Philippine Seaweed Congress, wherein challenges and opportunities in the Seaweed Industry were primarily tackled, last October in Lahug, Cebu City. 

Hans Porse's visit in WHI Headoffice

Hans Porse with the Sales and Marketing Team
Hans Porse, a seaweed industry consultant, shares his thoughtful insights on the International Trade of Seaweeds and Carrageenan with MRDC and WHI Sales and Marketing Team during his visit in the Philippines on October 2018.

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W HYDROCOLLOIDS, INC JOINS IPPE 2019