Acid Whey drink long life YO-7044

Arla Foods Ingredients
Technical Handout 2559
Date 11.06.2014
Page 1/2
Acid Whey Drink – Long-life
With Nutrilac® YO-7044
Why use Nutrilac® YO-7044
In order to utilize the acid whey most profitably, it is now possible to
apply the acid whey in delicious long-life acid whey drinks by using
Nutrilac® YO-7044. The finished product has a nice smooth viscosity as
well as a great mouthfeel
Phase separation during storage
When using commodities like skimmed milk powder or regular whey protein
concentrate, issues with product stability are experienced during storage.
The casein present in the skim milk powder will precipitate when heated
50
in the acidic mix. Precipitation during shelf-life is also seen when using
WPC 80
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% syneresis developed
The functionality of Nutrilac® YO-7044 is specially developed with focus
on the product characteristics of the end product as well as the process
knowledge required in order to obtain a stable product during processing
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and shelf-life
resulting in a delicious acid whey drink.
Advantages
35 can be used to obtain the following advantages in
Nutrilac® YO-7044
long-life acid whey drinks

Drinkable viscosity
30 mouthfeel

Nice smooth

Refreshing taste
Overall benefits
Nutrilac® YO-7044 provides the following overall benefits in long-life acid
whey drinks

Utilization of acid whey

New product segment

Pure whey protein with high nutritional value
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Evaluation
Applying Nutrilac® YO-7044 in combination with 50% acid whey in a
long-life acid
whey drink results in a stable drink without sedimentation
20
for at least 3 months compared with an acid whey drink produced with
regular whey protein concentrate powder. The results shown in these
figures relate
15to trials with a 3% protein acid whey drink
The pictures below obtained from our stability measurements illustrate
the pronounced sedimentation layer in the acid whey drink containing
WPC 80, whereas the sedimentation in the acid whey drink containing
our Nutrilac® YO-7044 is stable after 3 months of storage. The
instabilities over shelf-life can be seen below. The marble effect with WPC
80 indicates a colour change throughout the whole sample
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5
0
0
1
2
5
8
9
12
14
16
Days of Storage
Arla Foods Ingredients Group P/S
Sønderhøj 10-12, 8260 Viby J, Denmark, Tel. +45 89 38 10 00, www.arlafoodsingredients.com
All rights to the information contained herein belong to Arla Foods Ingredients Group P/S. The information is confidential and may not be disclo sed to third parties or exploited
by users without prior written consent. Statements contained herein do not constitute permission to infringe any patent or license rights. The information contained herein is
reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the
user’s own specific purposes and compliance with relevant food legislation. No warranties, expressed or implied, are made.
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Arla Foods Ingredients
Technical Handout 2559
Date 11.06.2014
Page 2/2
Process parameters

Blend dry ingredients with liquids using a high speed mixer until all
ingredients are dissolved

Hydrate at 5°C for minimum 30 minutes

Add flavour and colour

Adjust pH to 4.0

Preheat mix to 65°C

Homogenise in two steps, first step at 200 bar and second step at 50
bar

Pasteurise at 95°C for 15 seconds

Cool to 75°C

Hot-fill into appropriate bottles

Final cooling and storage at required temperature
Technical information for Nutrilac® YO-7044
Recipe suggestion
Nutrilac® YO-7044 in combination with 50% acid whey provides the
previously mentioned advantages and benefits when following the recipe
and process provided below
Recipe
1% protein
3% protein
Nutrilac® YO-7044
1.00 %
3.85 %
Pectin, Grindsted AMD 783
0.30 %
0.30 %
10.00 %
10.00 %
3.70 %
1.90 %
Water
35.00 %
33.95 %
Acid whey, quark separator
50.00 %
50.00 %
1% protein
3% protein
Energy
290 kJ
320 kJ
Protein
1.0 %
3.0 %
12.5 %
12.5 %
1.6 %
1.5 %
15.9 %
17.8 %
Sugar
Cream, 38% fat
Specification
Protein
69 – 75 %
Lactose
Max. 2 %
Fat
Max. 24 %
Moisture
Max. 5.5%
The handling of Nutrilac® YO-7044 is similar to that of any other dried
milk ingredients, thereby simplifying the implementation in the
production line
Nutritive values pr. 100 ml
Carbohydrates
Fat
Total solids
Contact
Feel free to contact us at [email protected] for further
information on product solutions or technical abilities at our
customer centre
Source: 7000227-46-01+02
Arla Foods Ingredients Group P/S
Sønderhøj 10-12, 8260 Viby J, Denmark, Tel. +45 89 38 10 00, www.arlafoodsingredients.com
All rights to the information contained herein belong to Arla Foods Ingredients Group P/S. The information is confidential and may not be disclo sed to third parties or exploited
by users without prior written consent. Statements contained herein do not constitute permission to infringe any patent or license rights. The information contained herein is
reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the
user’s own specific purposes and compliance with relevant food legislation. No warranties, expressed or implied, are made.

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