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.

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