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含益生菌酸奶粉的应用


Fermented EPILAC Range
October 2010

Yogurt powders

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Definitions Uses and applications How to adapt according to the end users ? A new concept and its a

pplications

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DEFINITION of EPILAC :

fermented milk or dairy proteins fermented in powder form with the acidic flavor of the yogurt, and living bacteria or not. used as an ingredient in many preparations in the food industry.

EPI-INGREDIENTS is the leader in EUROPE,

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Easy to use compared to a fresh yogurt :

Longer shelf life, Stable in the end product, Easy to dose, good solubility, easy to blend, Easy storage, => Providing the typical flavor and acidity of the yogurt,

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R&D Team and Tools

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Simplified Industrial Process
Milk proteins, dairies mix
(milk, WPC, MPC ….)
6,3 6,1 5,9 28

Evolution of pH and Temperature
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Lactic bacteria Reactor

5,7

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T°C

pH

5,5 5,3 5,1 4,9 4,7
0 5 10 25 25 75 75 ,7 5 15 ,5 5 5 5 ,2 3, 6, 8, 12 1, ,2 5 2, 7,

pH T° C

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Control of pH and Temperature

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Temps (heures)

Lactose

Lactic bacteria

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Lactic acid

Dry tower with specific parameters
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1 – Contributes to the taste in :

frozen yogurt coating and fillings or “normal” coating and fillings : . Chocolate . Bakery

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CHOCOLATE

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BAKERY

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2 – Contributes to the nutritional aspect:

with living lactic bacteria, by the production of metabolites during lactic fermentation, in baby food or diet food liquid or powdered beverages in Asia

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NUTRITION FOODS

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INFANT FOOD

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Beverage in powder

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Beverage

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3 – Contributes to the texture :

smoothness, viscosity. in sauces ,

in pizzas, breads or cakes pastries or dough,

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4 – Contributes to the brand image

Healthy image of the yogurt : . Taste, . Use of positive bacteria, . Calcium image. In In In In cosmetics, confectionary : lollypops or other sweets chocolate, pet food.

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COSMETICS

Ingredient statement : yogurt powder

Ingredient statement : yogurt

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CHOCOLATE

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CONFECTIONERY

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CONFECTIONERY

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PET FOOD

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Easy to use compared to a fresh yogurt :

Longer shelf life, Stable in the end product, Easy to dose, good solubility, easy to blend, Easy storage, => Providing the typical flavor and acidity of the yogurt,

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ACID DAIRY DRINK WITH EPILAC 902
EPILAC 902

Composition of EPILAC 902

Yoghurt fruit drink with EPILAC 902

EPILAC 902

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Yogurt Beverage in powder
Powder mix :

EPILAC 905 WHEY PROTEIN FRUCTOSE INULIN OLIGOFRUCTOSE

57 % 16,1 % 24 % 1,7 % 1,2 %

30 g per cold water 130 ml.

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EPILAC 905
EPILAC 905

EPILAC 905 composition

EPILAC 905

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Fat filling with EPILAC 902
Recipe : EPILAC 902 Fine sugar Vegetable fat Buttermilk powder
Melt the fat

recipe 1 15 % 40 % 34,6 % 10 % 0,4 %

Lecithin

Put sugar, Buttermilk powder and EPILAC 902 in the mixing equipment à 50°C Add a part of mleting fat and mix for 5 minutes 2 stage milling Add the remaining fat and the lecithin Mix for 30 minutes at 50°C
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Joghurt Coating

Recipe :

recipe 1

EPILAC 905 or EPILAC 902 25 % Fine sugar Rafined Coconut oil rape oil Lecithin 40 % 27,68 % 6,92 % 0,4 %

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Yoghurt glazing Yoghurt glazing
Whiteness, lightness and typical taste of yogurt
Recipe :
Ice sugar EPILAC 905 or EPILAC 902 Butter powder 75/9 Water 44 % 25 % 11 % 20,0 %

Mix the powders in the Kitchen Aid Mix 1 minute speed 1 and 1 minute speed 10 Glazing the little cake : around 5g of yoghurt glazing for a cake of 14,2g.

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Recipe of Cookies with butter powder and EPILAC 902
Ingredients Ingrédients Wheat flour Butter powder 75/9 sugar Chocolate nuggets Brown sugar salt Baking powder eggs Préparation 172g 70g 70g 50g 30g 2.1g 1.9g 80g Wheat flour Butter powder 75/9 sugar Chocolate nuggets Brown sugar salt Baking powder Epilac 902 eggs Preparation 172g 70g 70g 50g 30g 2.1g 1.9g 70g 80g

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Oil and vinegar dressing with yoghurt
Recipe : Sunflower oil Water Mustard Salt White pepper recipe 1 39,25 % 33 % 6% 0,2 % 0,05 % EPILAC 905 or EPILAC 901 15 %

Red wine vinegar with shallot 6,5 %

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yogurt ice cream mix in powder
Yogurt ice cream mix in powder : MIX 1 (for ice cream 5% fat) Epilac 905 23,4 % Butter powder 75/9 21,2 % Sugar 31,6 % Dextrose 22,1 % Stabilysing /emulsifying 1,7 %

Yogurt ice cream mix in powder : MIX 2 (for ice cream 2,5 % fat) Epilac 902 23,9 % Butter powder75/9 10,7 % Buttermilk powder 9 Sugar 32 % Dextrose 22,6 % Stabilysing /émulsifying 1,8 %

Reconstitution : 310 g of mix in 690 g of water and freezing for a soft ice cream
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Ice cream 0% Fat with red fruits
Recipe : Epilac 902 Sugar Dextrose (Glucidex IT 38) Stabilysing /émulsifying
(cremodan SE 709)

8 % 10 % 4% 0,5 % 52,5 % 25 %

EPILAC 902

Water Fruit preparation

It’s a ? serbet ? = no fat Epilac 902 contributes to creamy fat sensation
Process : * Rehydratation of powders in hot water and addition of fruit preparation * Pasteurization 85°C / 5 min * Cooling et cristallising * Foamer/freezer *keep to -18°C
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Yogurt Ice cream
Recipe : Epilac 905 Butter powder 75/9 Sugar Dextrose (Glucidex IT 38) Stabilysing /émulsifying
(cremodan SE 709)

7 % 3,5 % 10 % 4% 0,5 % 69,5 %

EPILAC 905

Water flavouring
Process : * Rehydratation of powders in hot water and addition of fruit preparation * Pasteurization 85°C / 5 min * Cooling et cristallising * Foamer/freezer *keep to -18°C

Protein = 2,7 %

Fat = 2,6 %

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A new concept : the “Yoggets” Definition : Solid and crunchy granules obtained from our yogurt powder. How to use it : used as a yogurt taste marker.
Advantages : Provides yogurt lactic bacteria : Streptoccocus thermophilus and

Lactobacillus bulgaricus,
Sufficient living bacteria to keep the denomination of yogurt, Without added sugar and fat, It keeps its original form in your applications. Main applications targets : Inclusions in chocolate tablets and bars, Yogurt granules in breakfast cereals, Tabouleh or mixed salads, Fun dessert creams Markers in ice creams, …
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m Ice crea

Add Yoggets to the recipe before foaming

Rate of incorporation = 7.5%

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eam essert cr In d

Rate of dosage : 5 à 10 %

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Cereals

Rate of incorporation = 10 %

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