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Instant Milkshake

Instant Milkshake

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Page 1: Instant Milkshake

InstantMilkshake

Page 2: Instant Milkshake

Milkshake - A brief portrait

A milkshake is a sweet, cold beverage made from milk, ice cream oriced milk, and flavourings or sweeteners (e.g. fruit syrup or chocolatesauce). It is usually served in a tall glass with a straw. A whipped creammay be added as a topping.

The most popular milkshake flavours include vanilla, chocolate, andstrawberry.

In some Commonwealth nations and some parts of New England inthe United States, milkshakes are made without ice cream (when madewith ice cream it is commonly called a frappe, from the French frappermeaning "to beat", or cabinet in Rhode Island).

The traditional homemade preparation is made mixing the shake "byhand" from scoops of ice cream and milk in a blender or drink mixerusing a stainless steel cup.

Most fast food make shakes in automatic machines, which freeze andserve a pre-made milkshake mixture consisting of milk, a sweetenedflavouring agent, and a thickening agent.

Hand-blended milkshakes can be made from any flavour of ice cream,and additional flavourings, such as chocolate syrup and malt, can be

added prior to mixing. This allows a greatervariety than is available in machine-made shakes.Several decades ago, milkshakes were madewithout ice cream, a practice that is still continued

in some Commonwealth nations and the New England region of theUnited States.

Milkshake-like recipes, which use yogurt, crushed ice, and fresh fruitbut no ice cream, are usually called smoothies. When malted milk isadded, a milkshake is called a malted milkshake, or simply malt. Theyare also called thick milkshakes in the United Kingdom, a frappe(pronounced "frap") in parts of New England and Canada. In RhodeIsland and South-eastern Massachusetts, coffee syrup or coffee-flavoured ice cream is used to make the local "coffee frappe" shake.

Milkshakes with added fruit called batido are popular in Latin Americaand in Miami's Cuban expatriate community. In Nicaragua, milkshakesare called leche malteada.

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Milkshake varieties

Fast-food and pre-made milkshakesFast-food shakes are made using one of two methods: automaticmilkshake machines and soft serve ice cream mixed with flavouredsyrups.

Pre-made productsPre-made milkshakes are sold in grocery stores in North America andthe UK.

These drinks are made from milk mixed with sweetened flavouredpowder or concentrate, which is usually called "flavoured milk", whichis thickened with carrageenans or other products.

Pre-made milkshake mixtures are prepared in automatic milkshakemachines - stainless steel cylinders with beaters that use refrigerationcoils to freeze pre-made milkshake mixtures into a drinkable texture.The number of different flavours, that can be served using automaticmilkshake machines, is limited by the number of different tanks in theirmilkshake machines.The smallest automatic milkshake machines are counter-mountedappliances that can make a single milkshake flavour using a five-litrestainless steel tank.Floor-mounted multi-flavour machines with multiple five-litrestainless steel barrels or, in alternative, carbon dioxide-based machinesthat mix the flavours during dispensing allow offering a wider range offlavours and tastes. Some fast-food restaurants use "thick milkshake"machines, which are single-flavour machines with a (12 litre) stainlesssteel tank.

Soft serve mixed with syrupSome fast-food restaurants serve milkshakes which are prepared byblending soft-serve ice cream (or ice milk) with sweetened, flavouredsyrups such as chocolate syrup and fruit-flavoured syrup and milk.

While these milkshakes are hand-blended, the use of soft-serve icecream marks these beverages as fast-food products. Soft serve icecream is a frozen dessert that is dispensed from a machine. It wasinvented by a chemical research team in Britain that discovered amethod of doubling the amount of air in ice cream, allowingmanufacturers to use a lesser quantity of ingredients, reducing costs.

Milkshake (typical American/fast food)Nutritional value per 100 g (95 ml)

Energy 140 kcal 580 kJCarbohydrates 18-27 g• Sugars 18-27 gFats 3-9 g• saturated 2-5 g• monounsaturated 1-3 g• polyunsaturated 0-1 gProteins 3-5 gPantothenic acid (B5) ) 0.5 mg 10%Calcium 130 mg 13%

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History

The term "milkshake" was first used in print in 1885, to describe analcoholic whiskey drink, a "sturdy, healthful eggnog type of drink, witheggs, whiskey, etc., served as a tonic as well as a treat".

By 1900, the term referred to "wholesome drinks made withchocolate, strawberry, or vanilla syrups". The new drink began to bevery popular at malt shops, the place where students used to meet.Before the widespread availability of electric blenders, milkshake-typedrinks were more like eggnog, or they were a hand-shaken mixture ofcrushed ice and milk, sugar, and flavourings.The electric blender or drink mixer was invented in 1922: with thisinvention milkshakes began to take their modern, whipped, aerated,and frothy form.

The automation of milkshakes developed in the 1930s, after theinvention of Freon-cooled refrigerators.

By the 1950s, popular places to drink milkshakes were diners, burgerjoints, and drugstore soda fountains often equipped with a shiningchrome or stainless steel milkshake-mixing machine.

Milkshakes were called "frappes", "velvets," "frosted [drinks]", or"cabinets" in different parts of the US.A specialty style of milkshake, the "concrete" was referred as “...a milkshake so thick that the server hands it out the order window upsidedown, demonstrating that not a drop will drip."In 1952, the Newport Daily News in Rhode Island contained a "Guide forTop Quality ice cream sodas cabinets milkshakes", which shows theuse of the term "cabinet" in print. An article from 1953 in the SalisburyTimes (in the state of Maryland) suggests that shakes can be made ina jar by shaking well. The article states that by adding four largetablespoons of ice cream, the drink becomes a "frosted shake."

Milkshakes todayIn 2006, the US Agricultural Research Service developed reduced-sugar, low-fat milk shakes for school lunch programs. The shakes havehalf the sugar and only 10% of the fat of commercial fast food shakes.The milkshakes also have added fibre and other nutrients, and theyhave much less lactose, which makes the shakes appropriate for somelactose intolerant people.

In the 2000s, milkshakes began being used as part of the new trend ofboutique-style "spa dentistry," which aims to relax dental patients andreduce their anxiety. Patients are given an icy milkshake "...to soothe

mouth soreness while the effects ofthe anaesthesia dissipate."

Despite the downturn in familyrestaurant business, the US sales ofmilkshakes, malts and floats rose11% in 2006, according to the industry research firm NPD Group. Partof the increase in milkshake sales reported in 2006 may be due to theincreasing availability of innovative chef-designed milkshakes inhigh-end restaurants. In 2006, the Los Angeles Times reported thatchefs from "hipster hangouts and retro landmarks" are using"macerated farmers market strawberries, Valrhona chocolate andMadagascar Bourbon vanilla" to make new milkshake flavours.

Other novel ideas offered in LA-area restaurants include milkshakesmade with toasted pecans, saffron-rose water or orange-blossom icecream, taro root, vanilla beans steeped in rum,Valrhona chocolate andGrey Goose vodka, and vanilla custard mixed with Russian Imperialstout.

Curiosity Corner:The Milkshake in pop cultureMilkshake is the title of a 2003 R&B-electro song written andproduced by The Neptunes for American singer Kelis' third studioalbum, Tasty. The song became Kelis' biggest success to date onBillboard Hot 100, peaking at number three.In 2006, an edited version of the song was used in commercials forHardee's and Carl's Jr. Milkshakes.The song became an Internet memefollowing the release of PaulThomas Anderson's 2007 film There Will BeBlood, in which scenes from the film (most notably from its famous "Idrink your milkshake" scene) were edited to the song...

Master Shake is a milkshake cup character on the Adult Swimanimated series AquaTeen Hunger Force.

Page 5: Instant Milkshake

Ingredients - Proteins

The basic ingredient to prepare an instant milkshake is primarily milkor water, which is then added with a premixed powder preparationtasting according to the desired flavour (vanilla, chocolate, andstrawberry, just to quote the most popular).New milkshake formulations become actual functional foods,providing a significant integration in our daily diet, when enriched withnutrients like proteins.Proteins play a crucial role to maintain our health. They contain allessential amino acids. Amino acids are critical to life, and have avariety of roles in metabolism, among which the strengthening of thehuman immune system. Since our body cannot store proteins, we needa fresh supply every day.Eating a little high protein food at each meal helps reduce theappetite plus the body uses energy to convert protein tocarbohydrates.The best sources for natural high quality protein are those from animalorigin, among which milk is practically the best, along with eggs.

ProteinsMilk is about 87% water and 13% solids.Milk solids include proteins (27%), carbohydrates (37%), fats (30%),vitamins and minerals (6%).

All these nutrients and the right ratio make milk nature’s most nearlyperfect food.

As for proteins composition, milk contains 2 different high qualityproteins: Casein (approximately 80%) and Whey Protein(approximately 20%).

Proteins are needed to build and repair body tissues and to formantibodies, which circulate in the blood and help fight infection.

Composition of Milk Solids

Composition of Milk Proteins

Page 6: Instant Milkshake

Casein can be found only in milk and contains all of the essential aminoacids required daily in the diet to help support the normal growth,maintenance, and repair of body tissue.It is found in milk as a suspension of particles called casein micelles,which show some resemblance with surfactant-type micellae in a sensethat the hydrophilic parts reside at the surface. The caseins in themicelles are held together by Calcium ions and hydrophobicinteractions. Casein is relatively hydrophobic, making it poorly solublein water.

Whey proteins consist in a number of proteins subfractions such as:beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), serum albumin(~8%), glicomacropeptide, immunoglobulins (antibodies; especiallyhigh in colostrum), lactoferrin and minor peptides.

Whey proteins also include a long list of enzymes, hormones, growthfactors, nutrient transporters, disease resistance factors, and others.

Whey proteins are available in themarket in three major forms:

• Concentrates (WPC) contain a lowlevel of fat and cholesterol but,in general, have higher levels of bioactive compounds, andcarbohydrates in the form of lactose - they are 29%-89% protein byweight.

• Isolates (WPI) are processed to remove the fat, and lactose, but areusually lower in bioactive compounds as well - they are 90%+protein by weight. Both of these types are mild to slightly milky intaste.Whey proteins isolates offer superior functional benefits comparedwith other proteins types.

• Hydrolysates (WPH) are pre-digested, partially hydrolyzed wheyproteins that, as a consequence, are more easily absorbed, but theircost is generally higher. Whey proteins hydrolysate also tends totaste quite different than other forms of whey proteins, usually in away that many find undesirable but can be masked when used inbeverages.

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We distinguish 3 different separation processes as well:

• Microfiltration: a physical process in which suspended solids andsolutes of high molecular weight are retained, while water and lowmolecular weight solutes pass through a micro porous membrane,the separation takes place based on size exclusion only.

It is independent of temperature and specific weight of components.It is a low pressure driven process with high fluxes. It is useful forsuspensions of particles in the size range 0.1-5 µm. This gentlefiltration system yields a high level of undenatured and high purityproteins and virtually lactose free product.

• Ultrafiltration: is a selective fractionation process using pressuresup to 10 bars. It is widely used for purifying and concentratingmacromolecular solutions, especially protein solutions.It concentrates suspended solids and solutes of molecular weightgreater than 0,1 µm. The permeate has low-molecular-weightorganic solutes and salts.

• Ion exchange: processing involves separating proteins based on theirelectrical charge. Two chemicals are used to achieve this:hydrochloric acid and Sodium hydroxide; the electrical charge on theproteins attaches them to the resins in the reaction vessel.

Whey proteins are more soluble than casein and also have a higherquality rating, independent of pH.Whey has the highest biological value (BV) of any known proteinand a high branched-chain amino acid content (25%).

Health benefits of whey proteinsRich in lactose, vitamins and mineral salts, whey is a unique proteinsource, particularly suitable for sport nutrition, to improve physicalrecovery and promote nitrogen store (crucial for muscle massdevelopment).Whey protein has the potential to promote muscle synthesis andcreate lean body mass, due to its high-quality proteins composition:the richest content of branched chain amino acids and essential aminoacids.

This will ultimately help to maintain or increase body mass, which canimprove body composition and boost metabolism.

Some bio-active components of whey may offer additional healthbenefits, particularly for people under metabolic stress. Whey proteincomponents provide positive effects of nutrient partitioning, enhanceimmune function, improve gastrointestinal health and supplyantioxidant properties.

In addition, whey protein has been successful in weight managementprogrammes enhancing satiety. In particular, its effect oningestion leads to reduce energy intake and subsequent weight loss.

Whey proteins contained in the proposed Faravelli’s recipe aretypically WPI with content in proteins higher than 90%, obtainedthrough cross-microfiltration (CMF).The WPI’s nutritional properties combined with its high solubility,improved flavour and unique functionality makes it the ingredient ofchoice for this application.

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Fructose

Fructose is a 100% naturally occurring simple reducing sugar, found inmany foods, such as fruit, honey and vegetables.It is the most natural alternative to sucrose (table sugar) andsynthetic sweeteners (e.g. aspartame and acesulphame). It gives asweet, delicate and pleasant taste to foods and beverages.

Fructose has many positive features, which are presented below:

SweetnessIt is the sweetest of all natural sweeteners.The sweetness of fructose ranges from 1.1 to 1.7 times that of sucrose,depending upon the food or beverage in which it is used.Higher sweetness is obtained at low temperature and low pH (2.5-4.5).The sweetening profile of fructose is characterized by both a rapidappearing onset of sweetening perception, as well as by the highestrelative intensity peak existing for any bulk natural simple sugar.It’s important to mention a “non-lingering” sweetening profile, whichis free from any perceived unpleasant taste.

It is a flavour enhancer: its sweetness perception peaks and fallsearlier than glucose and sucrose, enhancing acid fruit and spiceflavours. In particular fructose shows special flavour enhancinginteractions with cinnamon and cocoa helping to formulate flavouredmilk beverage with high quality taste. In the other side, fructose worksas a “masking agent” for bitterness and metallic tastes andaftertastes, which may be associated whit artificial sweeteners such assaccharin and cyclamate

SolubilityThe excellent solubility of fructose makes it ideal for sweetening waterand milk beverage whit any risk of crystallization. It is ideal for instantproduct.

Surface BrowningFructose is a reducing sugar and it acts in the “Maillard reaction”.The Maillard reaction is a chemical reaction between an amino acidand a reducing sugar, usually requiring heat.Like caramelization, it is a form of non-enzymatic browning.The reactive carbonyl group of the sugar reacts with the nucleophilicamino group of the amino acid, and forms a variety of interesting butpoorly characterized molecules responsible for a range of odours andflavours. This reaction is vitally important in bakery applications inorder to confer the typical brown colour and flavours to the products.

High freezing point depressionThe freezing point depression of fructose is greater than that ofsucrose at equivalent concentrations, resulting in softer ice creams andsorbets preventing the “like-sandy” mouth fell.The use of fructose enables frozen dairy products to be soft-scoopeddirectly from the freezer.Fructose also provides a degree of cryogenic protection.It helps prevent damage to frozen food products from water crystals onfreezing and prevents fruit pieces and ripple/swirled sauces fromfreezing solid.

SaccharideRelative

Sweetness

Sucrose 1.0

Fructose 1.1-1.7

Glucose 0.5-0.8

Maltose 0.3-0.6

Lactose 0.2-0.4

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GI - Glycemic indexThe Glycemic Index is a numerical index of measuring how fast a foodor ingredient cause a rise in blood glucose and insulin levels. Thehigher the number, the greater the blood sugar response.Low GI foods reduce heart disease and diabetes risks.In general, foods containing simple sugars (e.g. honey, jams, andcarbonated beverages) have a higher glycemic index, while foods richin complex sugars and fibres (e.g. fruit, legumes, etc) record a low GI.Fructose’s glycemic index is very low (20), while that of sucrose is 60,this resulting in a moderate release of insulin to the bloodstreamrelative to glucose and sucrose.The metabolism of fructose is markedly different from that of glucoseand largely insulin-independent.

Special pathways lead to reduce glucose blood plasma levels afterfructose consumption: it is first transported to the liver to bemetabolized, rather than being directly absorbed by tissue cells.This means a slow energy release, which makes fructose ideal forathletes during long effort since it is slowly converted to glucose.

Satiating effectFructose also presents a strong satiating effect: it has beendemonstrated that consumption of fructose prior to eating isparticularly effective at preventing hunger pangs and promotes areduction in calorie consumption during the meal itself.Foods and drinks containing fructose can help weight control.

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Maltodextrins

Maltodextrins and dehydrated glucose syrups are obtained bymoderate hydrolysis of starch.The raw materials for maltodextrins are wheat, waxy maize andpotato.They are odourless white powders with a neutral or slightly sweetflavour. Maltodextrins dissolve very quickly in water.As starch hydrolysis products, maltodextrins have a dextroseequivalent (D.E.) ≤ 20, while dehydrated glucose syrups have a DE >20.

Main properties of maltodextrins are related to the degree ofhydrolysis (DE):

Maltodextrins have multiple functions: textural, viscosity,anti-crystallizing and colouring.

They are widely used as a source of carbohydrates, as a neutral carrier,as a source of energy for fermentation and finally for varioustechnological functions.

Maltodextrins are use in large number of powdered food products.They can be employed by dry mixing with other product or as a carrierduring drying.

Used in the first way they act as a nutritive element, to make thepowder more soluble, improve the texture and the smoothness of theproduct after dissolution, and to facilitate the addition of product,which is used at low levels.

Nutritional factsMaltodextrins are easily digestible,being absorbed as rapidly as glucose,and might be either moderatelysweet or almost flavourless.Maltodextrins have the same nutritional value as starch, i.e.approximately 4 kcal/g or 17 kJ/g.A low DE maltodextrins in solution will develop less osmotic pressurein intestine than simple sugar as D-glucose, sucrose, fructose orlactose, which has a low molecular weight. This property may be ofvalue in infant food and enteric nutrition to avoid osmotic diarrhoea.The low sweetness of maltodextrins may also help prevent youngchildren becoming accustomed to sweet foods.Low D.E. High D.E.

Viscosity +-

Binding Power +-

Sweet taste -+

Anti-crystalizing power +-

Water solubility + +

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A “fortified” idea of milkshake

The recipe presented in this booklet allows the production of afunctional product, which can praise a protein content claim.

From the legislative point of view, products marketed in Europe mustrefer to the Regulation (EC) 1924/2006 of 20 December 2006, whichapplies to any products quoting nutritional or health facts.

According to this Regulation, it is possible to declare the followingclaims:

An innovative blend produced by our Research & DevelopmentLaboratory in order to act as a thickening agent and a stabilizer inInstant Milk Shake formulation, rich in whey proteins (90%).The goodness profile of whey represents an opportunity formanufacturers to cater for consumers keen to follow a balanced diet,by creating beverages enriched with whey-based ingredients.Weight management is an area of particular interest. Whey protein hasbeen shown to have a satiating effect, meaning that afterconsumption, consumers feel fuller for longer.

SOURCE OF PROTEIN

A claim that a food is a source of protein, and any claim likely tohave the same meaning for the consumer, may only be madewhere at least 12% of the energy value of the food is providedby protein.

HIGH PROTEIN

A claim that a food is high in protein, and any claim likely to havethe same meaning for the consumer, may only be made whereat least 20% of the energy value of the food is provided byprotein.

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Instant MILK SHAKEHigh protein Content

Ingredients Dosage (%)

Faramix DW 114 5,50Fructose 10Maltodextrin 19 DE 2Whole milk 80,26Double Cream Flavour 0,04Coffee flavour 0,15Caramel Colour 0,02Curcuma Colour 0,03Total 98,00

Nutrition Facts (%) Per 100 gCalories 66,56Fats 0,04Carbohydrates:Sugars 12,17Dietary Fibres 0,9Proteins 4,37

Technology

1. premix Faramix DW 114 with fructose and other powderedingredients

2. disperse the dry mix into cold milk by electrical mixer3. keep shaking for 4-5 minutes and serve in glasses

Faramix DW 114

Faramix DW 114 is an innovative blend produced by ourResearch & Development Laboratory in order to act as athickening agent and a stabilizer in your Instant Milk Shakeformulation.By using Faramix DW 114 your final product will boast a richand full mouthfeel.

Nutritional valuesAccording to the law, our recipes allows you to claim on thelabel:

“HIGH PROTEIN MILK SHAKE”

Total calorie intake for 100 g: 66,56 kcalTotal proteins content: 4 g/100 gTotal calorie intake given by proteins:16 kcal = 24% of the total energy value.

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Notes

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Notes

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Notes

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Giusto Faravelli S.p.AVia Medardo Rosso 8, 20159 MilanoTel: +39 02 69 7171 • Fax: +39 02 68 86 902www.faravelli.it

Faravelli GmbHLilienstrasse 11D-20095 HamburgPhone : +49 (0)40 325785 - 0 • Fax : +49 (0)40 325785 - 22www.faravelli.de

Faravelli s.r.o. Praha - vstupteKuta Centrum Zelený pruh 95/9714000 Praha 4 - Česká republikaTel. +420 227 027 656 • Fax +420 227 230 616www.faravelli.cz

Faravelli ShanghaiThe Center, 20 F - No. 989 Changle RoadShanghai 200031Tel. + 86 21 511 7546 3 • Fax + 86 21 511 7546 4www.faravelli.com.cn

[email protected]