Stabilizer Options for Dairy Formulations (Food Business New)
(Donna Berry) CHICAGO — Sedimentation, separation, settling and syneresis are some of the many visual stability defects dairy foods may encounter if they are not properly formulated to withstand the rigors of processing and distribution. Unstable systems also reveal themselves through mouthfeel. Expelled water may freeze and form ice crystals in ice cream. Proteins may aggregate around water and form a slimy gel. Milk minerals may interact with other ingredients, producing grittiness. “Oftentimes a product’s shelf life is determined by physical qualities ahead of product safety defects,” said Donna Klockeman, senior principal food scientist with TIC Gums, White Marsh, Md., a…