Akoblend – for cultured products and desserts - AAK

Akoblend
Akoblend
– for cultured products and desserts

Cultured products and desserts
The main reason for using vegetable
fat in cultured products beside price
is the nutritional value. Vegetable fats
are used to incorporate high amounts
of mono- and polyunsaturated fatty
acids and to decrease the amount of
saturated fat; they are also high in
omega 3 content.
Taste and taste stability
Due to its composition, milk fat has a
characteristic creamy/buttery flavour
that vegetable fat lacks. To replace
milk fat and still maintain the quality
of the finished product, the vegetable
fat must have a bland taste without
any off flavour also during storage. The
bland flavour and high flavour stability
is obtained through a careful selection
of oil raw materials and appropriate,
optimised refining of the oils.
Cultured creams
Various kinds of cultured creams such
as soured cream, crème fraîche and
smetana are produced from vegetable
fat blends. Except for differences in fat
content, these products vary in taste,
sourness and consistency. It is important
to retain these properties when
replacing milk fat with vegetable fat
totally or partially. It is also vital to obtain
a stable cream that does not separate
the water phase. These proper ties
are obtained by using Akoblend in
combination with correct processing,
and possibly an additional stabiliser.
If combined products of milk and
vegetable fat are produced, then
ordinary cream and cream base on
vegetable fats are blended to the
desired proportions. This mixed cream
is then homogenised, heat treated and
fermented in the usual way.
Yoghurts
Yoghurt is one example of products
that can be made by recombination
using a suitable vegetable fat together
with skimmed milk, or dry ingredients
and water. This is especially useful
for high fat creamy dessert yoghurts.
Akoblend or other special nutritional
blends are used for this application.
Yoghurts with specific health claims,
functional food, may be formulated by
Akoblend
combining fats like Akoblend together
with other specific formulated products
from AAK.
Desserts
Milk and cream based desserts, like
mousse and puddings, can be made
from a vegetable fat based milk emulsion.
The fat influences the rheological
properties, like viscosity of the dessert
as well as contributing to the sensory
profile.
AAK standard product for all these
applications is Akoblend, that is non
trans, non hydro and low in saturated
fatty acids.
Stale
The sensory The analyse sensory shows analyse an shows oil blend an
with bland taste without off-flavours
Oxidised
Bitter
Nutty
Old nut
Linseed oil
Seed
Fishy
Neutral
www.aak.com
October 2011