New stabiliser/emulsifier system for dairy manufacturers

Danish food ingredients company Danisco recently announced the launch of Elevations 200, a new stabiliser/emulsifier system for dairy manufacturers.

Danisco claims the new system aims to improve the texture of standard or traffic brand products and provide them with the same creamy mouthfeel as premium ice cream. According to the company a standard 10 per cent butterfat ice cream feels and tastes like 14 per cent butterfat ice cream, without the added butterfat.

"Not only does Elevations 200 allow the manufacturer to improve their standard ice cream to that of a premium quality, they can do it with a consistent pricing parameter, which has not been the case with butterfat,"​ said John Breeden, Dairy Sales Manager, Danisco.

Danisco further claims that Elevations 200 also provides the opportunity to freeze products drier, and with better overrun capabilities and heat shock protection. The resulting firmer texture makes Elevations 200 ideal for extruded novelty applications.

"Higher quality hydrocolloids build up body and texture properties, without viscosity building characteristics during pasteurisation, a major concern for dairies,"​said Breeden.

Elevations 200 is part of Danisco's Elevations line.

"The concept of cost reduction on the ice cream side of the dairy industry is a concern for all processors,"​ said Mike Parsons, Dairy Industry Manager, Danisco. "We're giving them an opportunity to smooth the playing field by taking some of the volatility out of the category, which a lot of people are finding very attractive. Several customers have plans for trial runs in early 2002,"​ said Breeden.