Mondelez are looking for new ways to create high quality aerated dairy products without using gelatin. The replacer should provide robust cold and/or hot aeration capabilities. We are interested in samples of novel compounds and would test them in our pilot plant
Gelatin is undoubtedly the best performing functional ingredient with regard to robust aeration capability, foam stability and the delivery of superior sensory attributes in dairy based applications. However the consumer acceptance of gelatin in dairy products is low with limitations on claiming suitability for vegetarians.
The unique gel melting temperature profile of gelatin contributes to pleasant mouth feel characteristics in dairy products and cannot be simulated with hydrocolloid based systems. Gelatin protein gel is very compatible with dairy proteins enabling robust aeration in cold state especially beneficial for very low fat dairy products. Gelatin is absolutely neutral in taste, alternative systems we have tested provided differences in taste and texture. The animal origin and poor image creates a problem for many consumers.
Hot aeration of dairy based products is known to art and applied using various stabilizer and gelatin based systems, however, fairly high fat content > 22% is needed, and the air content (often called aeration overrun) is limited. We would be interested in solutions that can overcome these limitations.
Known alternative hydrocolloid based systems in combination with emulsifier did not match quality expectations so far.
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