Dairy subcategory identity cards and product ranges - Europe - Foundation.pptx

© 2014 Cargill, Incorporated. All rights reserved.
Dairy subcategory identity cards & Product ranges
Dairy subcategory identity cards & product ranges Level: Foundation
CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
www.cargill.com
Cargill Texturizing Solutions
Dairy Technical Service
F - 50500 Baupte
May 2014
Dairy subcategory identity
cards & Product ranges

Content
2
1 Dairy categories and subcategories
2 Dairy category: Milk
3 Dairy category: Cheese
4 Dairy category: Cream
5 Dairy category: Dessert
6 Dairy category: Yogurt
7 Dairy category: Frozen desserts
8 Dairy category: Dry mixes (Ready to use)
9 What to ask ? Where to find ?

1- Dairy fields of actions: Subcategory map
3
5
Structure
Thin - Liquid
Thick -Liquid
Strong gel
pH 6.75
Weak gel
4
Industrial applications
Acid
Dairy
Drinks
Acid mousses
Directly
Acidified gel
Dessert
creams
Milk gels + flans
Mousses
Topping
Dairy creams
Milk chocolate &
neutral beverages
Processed
and Imitation
Cheese
Yogurts
Fermented
dairy
specialty
Creamers
Dry mixes
Ready to USE
Creamy desserts
Gelled desserts
Aerated desserts
Frozen
UHT Liquid mixes for soft serve
Ice creams and frozen desserts
Sherbets
Frozen mousses
Sorbets
Water ices
Frozen desserts

1- Milk (Condensed, cocoa, acid dairy drinks, kefir, liquid creamers)
2. CHEESE (Processed, non processed, imitation, quark)
3. CREAM (Sour, « crème fraiche », whipped, culinary)
4. DESSERTS (Mousses, custards, flans, liegeois)
5. YOGHURT (Drinking, set, stirred)
6. FROZEN DESSERTS (Ice creams, sorbets, lollies, soft serve)
7. DAIRY DRY MIXES (Flan – cream desserts – mousses – ice creams …)
4
Main categories in Dairy

Content
5 Presentation Title-Date

Identity card: Neutral beverages - ABN
Neutral beverages are liquid neutral dairy products with low viscosity:
• From different recipes (MSNF* / fat / cocoa type and content / flavor and
sugars levels)
• With different ingredients (liquid milk – SMP* - Soy – fat..)
• With different packaging (packs / bottles / cans)
• With different shelf life (HTST*, UHT*, retort):
long shelf-life: 2 - 6 months at room T°C
Short shelf-life: 1 - 3 weeks at 5-8°C
6
Fresh milk:
• Satiagel™ ABN series
• Lygomme™ ABN series
•Recombined milk (flavored and/or chocolate milk):
• Lygomme™ ABN …R series
Definition
Range
To texture and to stabilize
• Prevent cocoa particles sedimentation
• Stabilize fat globules (to avoid creaming)
• Control viscosity and improve mouthfeel
• Efficient at low dosage
• Adapt emulsifier/hydrocolloid combination for
recombined beverages
Challenges
* MSNF: Milk Solid Non Fat - SMP: Skimmed Milk Powder - HTST: High Temperature Short Time - UHT: Ultra High Temperature

Acid dairy drinks are low viscous beverages similar to milk.
They are composed of fermented or neutral base, blended
with acidic medium (fruit pulp / concentrate / flavor)
• Various protein (MSNF) concentration
• Various proteic raw material quality (milk, whey, soy, yogurt..)
• Various acidification conditions
• Shelf life:
Short (1 month chilled with living cultures)
Long (6 months - 2 years ambient)
•Unipectine™ AYD 2000 series
8
Definition
Range
Identity card: Acid dairy drinks: AYD
To texture – to stabilize – to protect – to ferment
• Stabilize without viscosity
• Avoid proteins precipitation
• Protect the proteins (mainly during thermization)
• Enhance body / mouthfeel
• Preserve Probiotic strains and living culture
• Select appropriate culture for yogurt production
Challenges

Content

Definition
Range
Identity card: Table Cheese
To structure – to protect – to ferment – to flavor
• Develop correct acidification & texture
• Develop the appropriate flavor
• Protect against contamination (surface moulds)
• Allow milk protein and fat transformation
• Develop the cheese color
• Improve shelf life
Challenges
No CTS offer for that subcategory
10
Table cheese: is made by curdling milk using a combination of
rennet (enzyme) and acidification (bacteria), then the product is
drained – pressed – cooked – washed – ripened … Some cheeses
also contain molds, either on the outer rind or inside.
Different styles, shapes, textures, color and flavors
Different milk (cows, buffalo, goats, sheeps or camel) (raw
pasteurized)
Different fat level (F/DM* 20 - 80%) – dry matter (25 - 65%)
Different maturity (weeks – years)
Different processes
* F/DM: Fat on Dry Matter

Definition
Range
Identity card: Processed & imitation cheeses: ACH
To texture – to stabilize – to protect
• Improve consistency, body & mouthfeel
• Allow cost reduction (protein / fat levels)
• Improve melting – grating – stretching – oiling off
• Improve shape retention (portion)
• Prevent and control syneresis
• Protect the proteins (avoid sandiness)
• Allow range extension (when quark = ingredient)
Challenges
Processed cheese - spreadable:
Satiagel™ ACH series – Lygomme™ ACH series
Processed cheese - Slice:
Processed cheese - Blocks:
Imitation cheese
Lygomme™ ACH series – C*Set 05390 – C*Emtex 12688
Cream cheeses
11
Processed cheeses (spreadable – slices – blocks): are
made only with dairy ingredients and containing some cheese in
the formulation
Imitation cheeses / Analogue cheeses: are mainly used in
blocks for pizza. No cheese presence. All ingredients are
possible: vegetable fat, soy proteins.. (No existing regulation)
Cream cheeses: Quark or “fromage frais” is used as an
ingredient in the formulation. Combined with other ingredients
(salts – stabilizers – flavoring…) it is processed to get the final
texture.

Content

Cream is the yellowish fatty component of unhomogenized
milk that tends to accumulate at the surface.
•Three main uses:
• Whipping cream (above 25% fat): Liquid mixes or recombined
• Cooking/culinary cream: Liquid (3-30% fat) or thick (15-25%
fat) with AMF* or vegetable fat
• Breakfast cream (20 to 25% fat): With AMF or vegetable fat
Whipping Liquid cream: Whipping recombined
• Satiagel™ ACL series Lygomme™ ACL .. R series
• Lygomme™ ACL series
Liquid cooking cream Thick cooking cream
• Satiagel™ ACL series Lygomme™ ACT series
• Lygomme™ ACL series
• Delitex
•
Breakfast cream
• Lygomme™ ACT series
13
Definition
Range
Identity card: Neutral creams: ACL -ACT
To texture – to stabilize – to protect and to foam
• Avoid fat globules creaming
• Keep product stable during shelf life
• Improve cream whip ability and stability
• Improve cooking cream heat stability
• Protect proteins from flocculation (in soup or sauce)
• Control cream viscosity
Challenges
* AMF: Anhydrous Milk Fat

Definition
Range
Identity card: Acid – Sour cream : ACA
• Develop correct acidification, taste & texture (cultr)
• Improve consistency, body & mouthfeel (hyd + st)
• Accept fermentation step: neutral to acid (hyd) &
process (st)
• Prevent syneresis
• Protect proteins during heat treatment (if existing)
• Allow fat reduction
Challenges
With or without Gelatin
Lygomme™ ACA series
“Acid creams” are neutral creams that have been acidified.
Sour cream in the USA and Australia (12 to 16% or more fat).
Crème fraîche (28% to 38% fat) slightly soured with culture.
Mexican crema (or cream espesa): similar to crème fraîche.
Smetana: heavy sour cream (35 - 40% fat) Central Eastern EU
Rjome or rømme: Norwegian (35% fat), similar to Icelandic rjómi
 Acidification: Mesophilic fermentation or direct acidification
(edible acid)
• Sour creams: from 5 - 15% (low fat) to 35 - 45 (high fat)
14

Content

Mousses and toppings are aerated dairy products.
•They can be acidic or neutral and need to be stable until
consumption (several weeks)
•Fat content and overrun are different according to the
subcategory
• Mousses : 4 - 8% fat - overrun : 80 to 120%
• Toppings: 15 - 25% fat – overrun: 150 to 200%
Mousse with or without gelatin
• Lygomme™ ADM series
Topping with or without gelatine
• Lygomme™ ADM series
• Lygomme™ ACW series
16
Definition
Range
Identity card: Mousse & topping: ADM -ACW
To texture – to stabilize and to foam
• Improve whipping properties
• Create partial fat globule coalescence
• Stabilize air phase and avoid bubbles
coalescence
• Stabilize water to limit drainage in the time
• Replace gelatin
Challenges

Neutral desserts are covering a wide scope of textures and
formulations
• Texture: gelled, semi gelled, creamy
• Shelf life: short (4-6 weeks) or long (12-18 months)
• Single servings (100-125g) or family servings (1kg)
• Fat: 0 - 5%, Protein: 2 - 4%, Sugar: 8 -14%
• Flavorings: chocolate / vanilla / coffee / caramel … and more
• Processing: type of sterilization (UHT or can retort)
• Filling conditions: Hot or cold
Hot filled desserts Cold filled dessert
Custard – crème dessert Liegeois – crème dessert
• Satiagum™ ADC series Satiagel™ ADF series
• Lygomme™ ADC series
• C*Tex – C*Polartex series or C*Creamtex
Flan Acid desserts
•Satiagel™ ADG series Flan : Flanogen™ ADA series
•Flanogen™ ADG series Creme : Lygomme ADA series
• C*Gel 03401 – 03842 or 04201
17
Definition
Range
Identity card: Dairy desserts: ADC -ADF -ADG -ADA
To texture
• Select appropriate hydrocolloid & starch
according to process and texture
• Get optimum carrageenan/protein synergy
• Control syneresis (flan and gelled milk)
• Control post gelation kinetic (cold filled)
• Allow topping deposition (cold filled)
• Texture the acidic versions
Challenges

Content

Yoghurt is produced by bacterial fermentation of milk sugar
(Lactose) transformed into lactic acid, which coagulates the
proteins.
• Types (set / stirred / drinkable)
• Flavoring (plain / flavored / with fruit)
• Sweetening intensity: sweeted or not
• Shelf life (short / long if thermized)
• Market segment (health / indulgence / economic)
• Names: Yogurt – Yoghurt – Yoghourt – Youghurt – Yogourt – Yaourt
Set with gelatin Stirred with gelatin
Lygomme™ AYS series Lygomme™ AYS series
Set gelatin free Stirred gelatin free
Unipectine™ AYS series Unipectine™ AYS series
Satiagar™ AYS series Satiagar™ AYS series
Lygomme™ AYS series Lygomme™ AYS series
Set/stirred : C*Tex – C*Polartex or C*Creamtex series
19
Definition
Range
Identity card: Yogurts : AYS
• Improve consistency, body & mouthfeel (hyd + st)
• Accept fermentation step: neutral to acid (hyd) &
process ( st)
• Prevent syneresis
• Protect proteins during heat treatment (if thermized)
• Allow range extension: liquid– thick– gelled– aerated
• Allow cost reduction (protein / fat levels)
Challenges

Definition
Range
Identity card: Quark – Fromage frais: AYS
To texture – to bind water – to ferment
• Allow to produce Quark without separation process
• Reduce cost of the formulation (protein / fat levels)
Challenges
“Fromage frais” (fresh cheese) – Tvorog or quark is made
from milk fermented by mesophilic lactic bacteria. The curded
milk is more or less drained after fermentation (centrifugation or
ultra-filtration)
Standard European recipe:
Total Sugar = 15 to 25% - Protein= 7 to 10% - Fat= 0 to 40%
Quark without drainage: Amount of proteins and fat is
determined before fermentation. Stabilizer is added also before
fermentation. Final quark texture is obtained after fermentation
(no need to drain)
Quark without separation
Lygomme™ AYS series
20

Definition
Range
Identity card: Quark & Yogurt used as ingredients
To texture – to stabilize – to foam
• Allow important cost reduction (protein / fat levels)
• Allow range extension: liquid – thick – gelled -
aerated
Challenges
Creamy texture : Gelled texture:
Lygomme™ AYS series Flanogen™ ADA series
Flanogen™ ADA series
Aerated texture;
Lygomme ™ ADM series
21
Quark and yogurt can be used, once produced, as
ingredients in the formulations. Addition of a slurry will allow
to get all possible a large variety of textures
• Liquid quark/yogurt like beverage with controlled viscosity
• Thick quark/yogurt like products with high mouthfeel & body
• Gelled quark/yogurt like desserts with cuttable structure
• Areated quark/yogurt like mousse with controlled overrun
• With keeping living ferments

Content

Ice cream: At least 5% Dairy fat & Dairy protein
Frozen desserts: Edible fats (can be vegetable fat – no limit in %) -
Proteins (can be vegetable protein) and Sugars
23
Definition
Identity card: Ice cream – Frozen desserts - FM
Stabilize - Texture - Emulsify – Foam
• Stabilize & avoid liquid mix separation
• Stabilize the foam & Ease extrusion
• Improve melting properties
• Modify organoleptic properties
• Reduce ice crystal growth
• Limit shrinkage
• Increase shelf life
Challenges
Recipe: MSNF % & quality – Fat % & quality –TS % – Flavors
Overrun: 80 -120%
Shape of finished product : Bulk – Sticks – Cones – Pots – Cakes
Freezing process: Extrusion – Bulk – Molding
Important parameters
• Allow high overrun (more than 150%)
Range
Lygomme™ FM series

Sherbets are frozen dessert composed of:
Fruits – sugars…….. &
10 to 20% whole milk equivalent (approximately)
27
Definition
Identity card: Sherbet – FM - FZ
Texture – stabilize and foam
• Stabilize the aqueous phase
• Foam and stabilize the foam
• Modify organoleptic properties
• Stabilize and texture the fat
Challenges
Recipe: Fruits% & type – Sugars % – TS % - MSNF% - Fat%
Presence of fat or not
Finished product shape : Bulk – Sticks – Cones – Pots – Cakes
Freezing process: Extrusion – Bulk – Molding
Lygomme™ FM series
Lygomme™ FZ series
Range

Sorbets are frozen desserts containing:
Water, sugars and at least 25% of fruit (15-16% for lemon)
No added fat
28
Definition
Identity card: Sorbet- FZ
Texture and foam
• Stabilize the aqueous phase
• Foam and stabilize the foam
• Modify organolpetic properties
Challenges
Recipes: % & type of Fruits – % Sugars – %TS – Flavors
Overrun: 70-100%
Shape of finished product : bulk – sticks – cônes – pots – cakes
Freezing process: molding – bulk – extrusion
Important process parameters
Lygomme™ FZ series
Range

Water ices are frozen desserts containing:
Water – sugars – edible acids and flavors
Generally they are molded and not aerated (90% of the cases)
29
Definition
Identity card: Water ice - FW
Texture – Foam (when necessary)
Modify organoleptic properties
Improve melting properties
Stabilize foam & Ease extrusion (if air
presence)
Challenges
Recipes: % Sugars – %TS – Flavors
Overrun : - no overrun : Lygomme™FW ;
- presence of air (max 40%): Lygomme™FZ
Freezing process: molding – extrusion
Important process parameters
Lygomme™ FW series
Range

Content

Definition
Range
Identity card: Demouldable puddings: ADG - BDG
To structure – to texture & to bring mouthfeel
• Easily dispersible & quick dissolution
• Control viscosity to avoid separation (during cooling)
• Gel or in cold or hot conditions
• Give shiny and smooth texture
• Limit syneresis
• Control alginate kinetic reaction (cold preparation)
• Prevent vanillin coloration during shelf life
Challenges
Hot prepared flans Cold prepared flans
Satiagel™ADG series Satialgine™ BDG series
Flanogen™ADG series
C*Gel 03842 C* Gel instant
31
Demouldable puddings powder mixes: are composed of
sugar – native starches – gelling agent – flavors and color and
allow the production of gelled finished products.
• Traditionally the powders are added in milk, then warmed to
boiling. The final texture is obtained when the flan cools down.
• A new tendency appears today consisting in preparing the
dessert in cold condition. The powders are dispersed in the milk
and the texture is obtained in cold conditions instantaneously.

Definition
Range
Identity card: Creamy desserts: ADC - BDC
To structure – to develop mouthfeel
• Easily dispersible & quick soluble
• Give shiny and smooth texture
• Texture in cold or hot conditions
• Control hydrocolloid/salt/protein interactions
• Avoid vanillin coloration during shelf life
Challenges
Creamy desserts powder mixes: are composed of sugar –
starches – gelling and thickening agent – flavors and color. The
obtained finished products are thick and viscous
• Traditionally these desserts are prepared from powders
dispersed into milk and heated to complete dissolution 
Satiagum™ & Lygomme™ADC series
• The trend is now to prepare these desserts in cold
conditions, Satiagum™ & Gelogen™BDC… series
allowing anyone to prepare them without any safety risk
Hot prepared Cold prepared
Satiagum™ ADC series Gelogen™ BDC series
Lygomme™ ADC series Satiagum™ BDC series
C*Polartex 06719 - 06727 C*Mix 12660
C*Tex-Instant 12616
C*Polartex Instant 12650
C*Hiform 12715 - 12742
32

Definition
Range
Identity card: Aerated desserts: BM
To foam - to structure – to develop mouthfeel
• Easily soluble in cold milk or water
• Get high foaming properties
• Stabilize the mousse
• Replace gelatin functionalities (foaming – structuring)
• Cold soluble
• Be suitable for acid and neutral application
Challenges
Mousse powder mixes: are desserts particularly light,
traditionally prepared at home from beaten egg whites. For
mousse preparation reasons eggs have been replaced by
gelatin .
 Now due to the BSE problem, the new tendency is to
substitute gelatin by other systems with the same
functionality.
 From milk and powders base, it is possible to prepare
instant aerated desserts
•Acid mousse
•Gelogen™ BM series
•Neutral mousse
•Gelatin free Mousse
33

Dry mix for frozen desserts:
Are powders to be dispersed in cold water or cold milk - to be whipped
and to be frozen at home
34
Definition
Range
Identity card: Dry mix for Ice cream - BDC - BM
Texture – Foam (when necessary)
• Easily dispersible and soluble
• Control the kinetic of foaming
• Get the wanted overrun
• Stabilize the air until product is frozen
• Give appropriate texture
Challenges
Medium where to disperse powders : Water or milk
Overrun target
• Satiagum™ BDC series
• Gelogen™ BDC series
• Lygomme™ BM series

Content

Subcategories
Basics: What to ask ? – Where to find?
Beverages: (Neutral – Acidic)
pH - Proteins % & quality – Fat % & quality – Sugar % -
Chocolate presence
Recombined - Homogenization (place & pressure) -Heat
treatment – Filling T°C – Shelf life
Creams:
pH – Fat % & quality
Whipping – Cooking – Liquid – Thick - Acidified - Fermented
– Homogenization (pressure & place) - Heat treatment
Mousse and toppings (Neutral – Acidic)
TS – Fat % - Overrun %
Desserts (Neutral – Acidic)
pH – Protein % - Fat % - TS %
Gelled – Creamy – Homogenization (pressure –T°C & place)
– Heat treatment (T°C & time) - Filling temperature
Yogurts & Quark
pH- Protein % - Fat % - TS%
Homogenization (pressure –T°C & place) – Heat treatment
(t°C & time) – Fermentation (time & T°C) – Set – Stirred
Cheeses:
pH – Proteins % & quality – Fat% & quality – Dry Matter
Slice – Spread –Block – Thermoresistant or not
Equipment type – Heat treatment – Filling conditions
Request type
Recipe
Data sheet
Certificate of analysis
Technical documentations
1st Product selection
Simple technical issues
2nd Product selection
Complex technical issues
Technical briefs
Match of products
Cost reduction
Technical studies
Development studies
Prototypes realization
Product promotion
Product development
Range extension
Customer visits
Customer pilot trials
Available Info
Intranet
Intranet
Intranet
Intranet
Welcome week presentation
Local technical assistance
Application Center / LTA
AC
AC / PPD
AC
AC
AC
AC
AC/ LTA
AC
AC
AC/LTA
AC
36

Subcategories
Basics: What to ask? – Where to find?
Ice cream – Frozen dessert – High overrun
Artisanal ice cream – soft serve
Type of mix: liquid or powder
Process: cold or hot conditions
Frozen mousse
pH: neutral or acidic - overrun
Labeling limitation (w/ or w/out gelatin)
Sherbets
Fruit type – Fat %
Sorbets
Labeling limitation (e.g., w/out milk derivate)
Desired texture: from icy to creamy
Water ice
Process: molded or extruded (overrun)
Desired texture : from soft to brittle
Dry mix for ice cream
Overrun % - Texture profile
Type %
Milk Solid Non Fat Yes Yes
Fat Yes Yes
Overrun Yes
Total Solids Yes
Process Extrusion – Bulk - Molding
Request type
Recipe
Data sheet
Technical briefs
Match of products
Cost reduction
Technical studies
Development studies
Product promotion
Product development
Range extension
Customer visits
Marketing information
Customer segmentation
Price
Available Info
Intranet
Intranet
Intranet
Intranet
AC
AC / PPD
AC
AC
AC
AC
AC/ LTA
AC
AC
AC/LTA
AC
Category manager
Category manager
Product manager
37

Subcategories
Basics: What to ask ? – Where to find?
Demouldable puddings
Process used : Cold preparation – hot preparation
Texture profil
Specific constraints ( price – syneresis ….)
Creamy desserts
Process used : Cold preparation – hot preparation
Texture profil
Specific constraints ( price ….)
Aerated desserts
Overrun
Gelatin free
Request type
Recipe
Data sheet
Technical briefs
Match of products
Cost reduction
Technical studies
Development studies
Product promotion
Product development
Range extension
Customer visits
Available Info
Intranet
Intranet
Intranet
Intranet
AC
AC / PPD
AC
AC
AC
AC
AC/ LTA
AC
AC
AC/LTA
AC
38

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