DAIRY WHITENER

AMMAR BABAR11FET1009ICT (4th Year B.TechFoods)ammar2896@gmail.com

Subject : Dairy Technology

Professor : Rekha S. Singhal

1. DAIRY WHITENERS...

• Also called as Non-dairy creamers or coffee whiteners

• They are liquid or granular substances intended to substitute for milk or cream as an additive to coffee or other beverages.

• The first commercial powdered creamer was "Pream," first marketed in 1952 and made from dehydrated cream and sugar.

• Six years later, in 1958, the Carnation Company developed a product that easily dissolved in hot liquid because it replaced most of the milk fat with vegetable oil, and reduced the milk protein.

2. SPECIFICATIONS ...

No Characteristic Norms Method of test

1 Mositure 4% Max 1s II623

2 Milk solid – Non fat 57%

3 Milk Fat 20% min IS 11721

4 Total ash 5.5% Max IS 14433

5 Insolubility Index 0.3 IS:12759

The product is prepared by spray drying of cow milk, buffalo milk or the mixture . The milk can be made my partial/complete substitution of milk solids non fat with carbohydrates such as sugar, dextrose.The product will be white or light cream in color. No lumps.Directions : 28gm is added to 160ml warm water to get 180ml of sweetened milk

3. FACTS...

• Calling it "non-dairy" isn't always true - Casein is a milk protein that can trigger reactions in those with milk allergies. It gets added to non-dairy creamer to impart a milky flavour and texture.

• Extra ingredients get added in to mimic qualities of milk and cream - Sugar, sodium, and corn syrup

• Some non-dairy creamers contain trans fat

• Powdered non-dairy creamer contains highly flammable ingredient - sodium aluminosilicate, an ingredient added to keep powdered creamer from caking together

4. Dairy whitener Vs Skimmed Milk

Calories 492 Sodium 0 mg

Total Fat 26 g Potassium 0 mg

Saturated 0 g Total Carbs 50 g

Polyunsatur

ated0 g

Dietary

Fiber0 g

Monounsatu

rated0 g Sugars 0 g

Trans 0 g Protein 16 g

Cholesterol 0 mg

Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

NESTLE EVERYDAY NESTLE NIDO WHOLE FAT MILK POWDERDW per 100gm

Components Amount per 100 gm

Energy 501 kcal/100gm

Protein 25.84gm

Carbohydrate 36.6gm

Fat 28.3gm

5 Ingredients ...

Ingredients Role

Corn Syrup For texture and bulk. High fructose corn syrup has 15% more calories and 20% more carbohydrates than plain white sugar.

Palm Oil A highly saturated fat, palm oil stays solid at room temperature, which makes it a popular ingredient in processed foods

Partially Hydrogenated Soybean or Cottonseed Oil

Also called trans fats, these oils are known to raise bad cholesterol and lower good cholesterol. Can be upto 30-32% in some brands.

Sodium StearoylLactylate

Its unique qualities allow it to “reduce the amount of oil needed to achieve the same flavor and consistency

Carrageenan Extracted from the red seaweed more commonly known as Irish moss (Chondrus crispus), carrageenan is used as a thickening agent and emulsifier to make foods creamier

DipotassiumPhosphate

Acts as a stabilizer to prevent coagulation

Flavours Two common flavors are castoreum and monosodium glutamate

Color Sodium Caseinate to give the white color.

6. Production

• Non dairy creamer / coffee whitener normally consist of :

• Maltose syrup - 60 to 64.5%

• Corn / Palm Oil - 30.8 to 35%

• Sodium Caseinate - 2.1 to 2.5%

• Emulsifying agent - 0.05%

• Moisture - 2.5%

• The final specification of coffee creamer which is instantly soluble free flowing white powder are as under

• Moisture - 2.5 to 3.0%

• B.D - 0.35 to 0.5 g/cc

• Mean particle size - 150 µ (micron)

• Solubility index - 0.1 to 0.5

• The manufacturing process has the following steps

• Mixing of ingredients

• Homogenization of mixture

• Spray drying

6.1 PRODUCTION

• Mixing process of coffee whitenerThe above ingredients are mixed with water to a solids content of 65-70 %.

• The liquid products, including water, are pumped from storage tanks to a specially designed vacuum mixer, to which also the dry products are added during the mixing to the exact final product composition.

• The mixing takes place under vacuum to avoid incorporation of air into the concentrate.

6.2 PRODUCTION...

• Homogenization processThe mixing takes place at 60-70 C. When the batch has been mixed, the concentrate ishomogenized in two stages and stored in a tank before spray drying.

• The requirements to the final product are that it is free-flowing, and that it dissolves instantly in hot beverages, such as tea and coffee. The powder must further have the required whitening effect and a taste resembling that of natural cream.

6.3 PRODUCTION

• Pre rehydrate with with 80 perc whey protein concentrate and keep it overnight at 5Deg

• Mix carrageenan/xanthan gum with sugar.

• Heated to 66 deg for 30 minutes to ensure pasteurization

• In this dryer the concentrate is preheated in a tubular preheater before entering the nozzles via a high-pressure pump

• Fluidized Spray Dryer FSD™ is the preferred dryer by producers of coffee whitener.

• The additives, therefore, play an important role in the final product composition.

7 PRODUCTS

• Demand is 450 Metric ton/year

• Nestle, Amul and Britannia are the leading brands (80perc market share)

• Other brands are Dynamix Diary, Sterling Agro, Haryana Milk Foods, Mohan Food, Modern Dairy, K Dairy

Reference

• http://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1010&context=dsci_fac

• http://www.google.com/patents/EP0457002A1?cl=en

• http://www.niroinc.com/spray_drying.asp