Instant Milkshake Milkshake - A brief portrait A milkshake is a sweet, cold beverage made from milk, ice cream or iced milk, and flavourings or sweeteners (e.g. fruit syrup or chocolate sauce). It is usually served in a tall glass with a straw. A whipped cream may be added as a topping. The most popular milkshake flavours include vanilla, chocolate, and strawberry. In some Commonwealth nations and some parts of New England in the United States, milkshakes are made without ice cream (when made with ice cream it is commonly called a frappe, from the French frapper meaning "to beat", or cabinet in Rhode Island). The traditional homemade preparation is made mixing the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Most fast food make shakes in automatic machines, which freeze and serve a pre-made milkshake mixture consisting of milk, a sweetened flavouring agent, and a thickening agent. Hand-blended milkshakes can be made from any flavour of ice cream, and additional flavourings, such as chocolate syrup and malt, can be added prior to mixing. This allows a greater variety than is available in machine-made shakes. Several decades ago, milkshakes were made without ice cream, a practice that is still continued in some Commonwealth nations and the New England region of the United States. Milkshake-like recipes, which use yogurt, crushed ice, and fresh fruit but no ice cream, are usually called smoothies. When malted milk is added, a milkshake is called a malted milkshake, or simply malt. They are also called thick milkshakes in the United Kingdom, a frappe (pronounced "frap") in parts of New England and Canada. In Rhode Island and South-eastern Massachusetts, coffee syrup or coffeeflavoured ice cream is used to make the local "coffee frappe" shake. Milkshakes with added fruit called batido are popular in Latin America and in Miami's Cuban expatriate community. In Nicaragua, milkshakes are called leche malteada. Milkshake varieties Fast-food and pre-made milkshakes Fast-food shakes are made using one of two methods: automatic milkshake machines and soft serve ice cream mixed with flavoured syrups. Pre-made products Pre-made milkshakes are sold in grocery stores in North America and the UK. These drinks are made from milk mixed with sweetened flavoured powder or concentrate, which is usually called "flavoured milk", which is thickened with carrageenans or other products. Pre-made milkshake mixtures are prepared in automatic milkshake machines - stainless steel cylinders with beaters that use refrigeration coils to freeze pre-made milkshake mixtures into a drinkable texture. The number of different flavours, that can be served using automatic milkshake machines, is limited by the number of different tanks in their milkshake machines. The smallest automatic milkshake machines are counter-mounted appliances that can make a single milkshake flavour using a five-litre stainless steel tank. Floor-mounted multi-flavour machines with multiple five-litre stainless steel barrels or, in alternative, carbon dioxide-based machines that mix the flavours during dispensing allow offering a wider range of flavours and tastes. Some fast-food restaurants use "thick milkshake" machines, which are single-flavour machines with a (12 litre) stainless steel tank. Soft serve mixed with syrup Some fast-food restaurants serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with sweetened, flavoured syrups such as chocolate syrup and fruit-flavoured syrup and milk. While these milkshakes are hand-blended, the use of soft-serve ice cream marks these beverages as fast-food products. Soft serve ice cream is a frozen dessert that is dispensed from a machine. It was invented by a chemical research team in Britain that discovered a method of doubling the amount of air in ice cream, allowing manufacturers to use a lesser quantity of ingredients, reducing costs. Milkshake (typical American/fast food) Nutritional value per 100 g (95 ml) Energy 140 kcal 580 kJ Carbohydrates 18-27 g • Sugars 18-27 g Fats 3-9 g • saturated 2-5 g • monounsaturated 1-3 g • polyunsaturated 0-1 g Proteins 3-5 g Pantothenic acid (B5) ) 0.5 mg 10% Calcium 130 mg 13% History The term "milkshake" was first used in print in 1885, to describe an alcoholic whiskey drink, a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". By 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups". The new drink began to be very popular at malt shops, the place where students used to meet. Before the widespread availability of electric blenders, milkshake-type drinks were more like eggnog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavourings. The electric blender or drink mixer was invented in 1922: with this invention milkshakes began to take their modern, whipped, aerated, and frothy form. The automation of milkshakes developed in the 1930s, after the invention of Freon-cooled refrigerators. By the 1950s, popular places to drink milkshakes were diners, burger joints, and drugstore soda fountains often equipped with a shining chrome or stainless steel milkshake-mixing machine. Milkshakes were called "frappes", "velvets," "frosted [drinks]", or "cabinets" in different parts of the US. A specialty style of milkshake, the "concrete" was referred as “...a milk shake so thick that the server hands it out the order window upside down, demonstrating that not a drop will drip." In 1952, the Newport Daily News in Rhode Island contained a "Guide for Top Quality ice cream sodas cabinets milkshakes", which shows the use of the term "cabinet" in print. An article from 1953 in the Salisbury Times (in the state of Maryland) suggests that shakes can be made in a jar by shaking well. The article states that by adding four large tablespoons of ice cream, the drink becomes a "frosted shake." Milkshakes today In 2006, the US Agricultural Research Service developed reducedsugar, low-fat milk shakes for school lunch programs. The shakes have half the sugar and only 10% of the fat of commercial fast food shakes. The milkshakes also have added fibre and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose intolerant people. In the 2000s, milkshakes began being used as part of the new trend of boutique-style "spa dentistry," which aims to relax dental patients and reduce their anxiety. Patients are given an icy milkshake "...to soothe mouth soreness while the effects of the anaesthesia dissipate." Despite the downturn in family restaurant business, the US sales of milkshakes, malts and floats rose 11% in 2006, according to the industry research firm NPD Group. Part of the increase in milkshake sales reported in 2006 may be due to the increasing availability of innovative chef-designed milkshakes in high-end restaurants. In 2006, the Los Angeles Times reported that chefs from "hipster hangouts and retro landmarks" are using "macerated farmers market strawberries, Valrhona chocolate and Madagascar Bourbon vanilla" to make new milkshake flavours. Other novel ideas offered in LA-area restaurants include milkshakes made with toasted pecans, saffron-rose water or orange-blossom ice cream, taro root, vanilla beans steeped in rum,Valrhona chocolate and Grey Goose vodka, and vanilla custard mixed with Russian Imperial stout. Curiosity Corner: The Milkshake in pop culture Milkshake is the title of a 2003 R&B-electro song written and produced by The Neptunes for American singer Kelis' third studio album, Tasty. The song became Kelis' biggest success to date on Billboard Hot 100, peaking at number three. In 2006, an edited version of the song was used in commercials for Hardee's and Carl's Jr. Milkshakes.The song became an Internet meme following the release of PaulThomas Anderson's 2007 film There Will Be Blood, in which scenes from the film (most notably from its famous "I drink your milkshake" scene) were edited to the song... Master Shake is a milkshake cup character on the Adult Swim animated series AquaTeen Hunger Force. Ingredients - Proteins Composition of Milk Solids The basic ingredient to prepare an instant milkshake is primarily milk or water, which is then added with a premixed powder preparation tasting according to the desired flavour (vanilla, chocolate, and strawberry, just to quote the most popular). New milkshake formulations become actual functional foods, providing a significant integration in our daily diet, when enriched with nutrients like proteins. Proteins play a crucial role to maintain our health. They contain all essential amino acids. Amino acids are critical to life, and have a variety of roles in metabolism, among which the strengthening of the human immune system. Since our body cannot store proteins, we need a fresh supply every day. Eating a little high protein food at each meal helps reduce the appetite plus the body uses energy to convert protein to carbohydrates. The best sources for natural high quality protein are those from animal origin, among which milk is practically the best, along with eggs. Proteins Milk is about 87% water and 13% solids. Milk solids include proteins (27%), carbohydrates (37%), fats (30%), vitamins and minerals (6%). All these nutrients and the right ratio make milk nature’s most nearly perfect food. As for proteins composition, milk contains 2 different high quality proteins: Casein (approximately 80%) and Whey Protein (approximately 20%). Composition of Milk Proteins Proteins are needed to build and repair body tissues and to form antibodies, which circulate in the blood and help fight infection. Casein can be found only in milk and contains all of the essential amino acids required daily in the diet to help support the normal growth, maintenance, and repair of body tissue. It is found in milk as a suspension of particles called casein micelles, which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by Calcium ions and hydrophobic interactions. Casein is relatively hydrophobic, making it poorly soluble in water. Whey proteins consist in a number of proteins subfractions such as: beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), serum albumin (~8%), glicomacropeptide, immunoglobulins (antibodies; especially high in colostrum), lactoferrin and minor peptides. Whey proteins also include a long list of enzymes, hormones, growth factors, nutrient transporters, disease resistance factors, and others. Whey proteins are available in the market in three major forms: • Concentrates (WPC) contain a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose - they are 29%-89% protein by weight. • Isolates (WPI) are processed to remove the fat, and lactose, but are usually lower in bioactive compounds as well - they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste. Whey proteins isolates offer superior functional benefits compared with other proteins types. • Hydrolysates (WPH) are pre-digested, partially hydrolyzed whey proteins that, as a consequence, are more easily absorbed, but their cost is generally higher. Whey proteins hydrolysate also tends to taste quite different than other forms of whey proteins, usually in a way that many find undesirable but can be masked when used in beverages. We distinguish 3 different separation processes as well: • Microfiltration: a physical process in which suspended solids and solutes of high molecular weight are retained, while water and low molecular weight solutes pass through a micro porous membrane, the separation takes place based on size exclusion only. It is independent of temperature and specific weight of components. It is a low pressure driven process with high fluxes. It is useful for suspensions of particles in the size range 0.1-5 µm. This gentle filtration system yields a high level of undenatured and high purity proteins and virtually lactose free product. • Ultrafiltration: is a selective fractionation process using pressures up to 10 bars. It is widely used for purifying and concentrating macromolecular solutions, especially protein solutions. It concentrates suspended solids and solutes of molecular weight greater than 0,1 µm. The permeate has low-molecular-weight organic solutes and salts. Health benefits of whey proteins Rich in lactose, vitamins and mineral salts, whey is a unique protein source, particularly suitable for sport nutrition, to improve physical recovery and promote nitrogen store (crucial for muscle mass development). Whey protein has the potential to promote muscle synthesis and create lean body mass, due to its high-quality proteins composition: the richest content of branched chain amino acids and essential amino acids. This will ultimately help to maintain or increase body mass, which can improve body composition and boost metabolism. Some bio-active components of whey may offer additional health benefits, particularly for people under metabolic stress. Whey protein components provide positive effects of nutrient partitioning, enhance immune function, improve gastrointestinal health and supply antioxidant properties. In addition, whey protein has been successful in weight management programmes enhancing satiety. In particular, its effect on ingestion leads to reduce energy intake and subsequent weight loss. • Ion exchange: processing involves separating proteins based on their electrical charge. Two chemicals are used to achieve this: hydrochloric acid and Sodium hydroxide; the electrical charge on the proteins attaches them to the resins in the reaction vessel. Whey proteins are more soluble than casein and also have a higher quality rating, independent of pH. Whey has the highest biological value (BV) of any known protein and a high branched-chain amino acid content (25%). Whey proteins contained in the proposed Faravelli’s recipe are typically WPI with content in proteins higher than 90%, obtained through cross-microfiltration (CMF). The WPI’s nutritional properties combined with its high solubility, improved flavour and unique functionality makes it the ingredient of choice for this application. Fructose Fructose is a 100% naturally occurring simple reducing sugar, found in many foods, such as fruit, honey and vegetables. It is the most natural alternative to sucrose (table sugar) and synthetic sweeteners (e.g. aspartame and acesulphame). It gives a sweet, delicate and pleasant taste to foods and beverages. Solubility The excellent solubility of fructose makes it ideal for sweetening water and milk beverage whit any risk of crystallization. It is ideal for instant product. Fructose has many positive features, which are presented below: Sweetness It is the sweetest of all natural sweeteners. The sweetness of fructose ranges from 1.1 to 1.7 times that of sucrose, depending upon the food or beverage in which it is used. Higher sweetness is obtained at low temperature and low pH (2.5-4.5). The sweetening profile of fructose is characterized by both a rapid appearing onset of sweetening perception, as well as by the highest relative intensity peak existing for any bulk natural simple sugar. It’s important to mention a “non-lingering” sweetening profile, which is free from any perceived unpleasant taste. Saccharide Sucrose Fructose Glucose Maltose Lactose Relative Sweetness 1.0 1.1-1.7 0.5-0.8 0.3-0.6 0.2-0.4 It is a flavour enhancer: its sweetness perception peaks and falls earlier than glucose and sucrose, enhancing acid fruit and spice flavours. In particular fructose shows special flavour enhancing interactions with cinnamon and cocoa helping to formulate flavoured milk beverage with high quality taste. In the other side, fructose works as a “masking agent” for bitterness and metallic tastes and aftertastes, which may be associated whit artificial sweeteners such as saccharin and cyclamate Surface Browning Fructose is a reducing sugar and it acts in the “Maillard reaction”. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a variety of interesting but poorly characterized molecules responsible for a range of odours and flavours. This reaction is vitally important in bakery applications in order to confer the typical brown colour and flavours to the products. High freezing point depression The freezing point depression of fructose is greater than that of sucrose at equivalent concentrations, resulting in softer ice creams and sorbets preventing the “like-sandy” mouth fell. The use of fructose enables frozen dairy products to be soft-scooped directly from the freezer. Fructose also provides a degree of cryogenic protection. It helps prevent damage to frozen food products from water crystals on freezing and prevents fruit pieces and ripple/swirled sauces from freezing solid. GI - Glycemic index The Glycemic Index is a numerical index of measuring how fast a food or ingredient cause a rise in blood glucose and insulin levels. The higher the number, the greater the blood sugar response. Low GI foods reduce heart disease and diabetes risks. In general, foods containing simple sugars (e.g. honey, jams, and carbonated beverages) have a higher glycemic index, while foods rich in complex sugars and fibres (e.g. fruit, legumes, etc) record a low GI. Fructose’s glycemic index is very low (20), while that of sucrose is 60, this resulting in a moderate release of insulin to the bloodstream relative to glucose and sucrose. The metabolism of fructose is markedly different from that of glucose and largely insulin-independent. Special pathways lead to reduce glucose blood plasma levels after fructose consumption: it is first transported to the liver to be metabolized, rather than being directly absorbed by tissue cells. This means a slow energy release, which makes fructose ideal for athletes during long effort since it is slowly converted to glucose. Satiating effect Fructose also presents a strong satiating effect: it has been demonstrated that consumption of fructose prior to eating is particularly effective at preventing hunger pangs and promotes a reduction in calorie consumption during the meal itself. Foods and drinks containing fructose can help weight control. Maltodextrins Maltodextrins and dehydrated glucose syrups are obtained by moderate hydrolysis of starch. The raw materials for maltodextrins are wheat, waxy maize and potato. They are odourless white powders with a neutral or slightly sweet flavour. Maltodextrins dissolve very quickly in water. As starch hydrolysis products, maltodextrins have a dextrose equivalent (D.E.) ≤ 20, while dehydrated glucose syrups have a DE > 20. Main properties of maltodextrins are related to the degree of hydrolysis (DE): Viscosity Low D.E. Binding Power Sweet taste Anti-crystalizing power Water solubility Maltodextrins have multiple anti-crystallizing and colouring. + + High D.E. +- ++ functions: - textural, + viscosity, They are widely used as a source of carbohydrates, as a neutral carrier, as a source of energy for fermentation and finally for various technological functions. Maltodextrins are use in large number of powdered food products. They can be employed by dry mixing with other product or as a carrier during drying. Used in the first way they act as a nutritive element, to make the powder more soluble, improve the texture and the smoothness of the product after dissolution, and to facilitate the addition of product, which is used at low levels. Nutritional facts Maltodextrins are easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavourless. Maltodextrins have the same nutritional value as starch, i.e. approximately 4 kcal/g or 17 kJ/g. A low DE maltodextrins in solution will develop less osmotic pressure in intestine than simple sugar as D-glucose, sucrose, fructose or lactose, which has a low molecular weight. This property may be of value in infant food and enteric nutrition to avoid osmotic diarrhoea. The low sweetness of maltodextrins may also help prevent young children becoming accustomed to sweet foods. A “fortified” idea of milkshake The recipe presented in this booklet allows the production of a functional product, which can praise a protein content claim. From the legislative point of view, products marketed in Europe must refer to the Regulation (EC) 1924/2006 of 20 December 2006, which applies to any products quoting nutritional or health facts. According to this Regulation, it is possible to declare the following claims: SOURCE OF PROTEIN A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12% of the energy value of the food is provided by protein. HIGH PROTEIN A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20% of the energy value of the food is provided by protein. An innovative blend produced by our Research & Development Laboratory in order to act as a thickening agent and a stabilizer in Instant Milk Shake formulation, rich in whey proteins (90%). The goodness profile of whey represents an opportunity for manufacturers to cater for consumers keen to follow a balanced diet, by creating beverages enriched with whey-based ingredients. Weight management is an area of particular interest. Whey protein has been shown to have a satiating effect, meaning that after consumption, consumers feel fuller for longer. Instant MILK SHAKE High protein Content Faramix DW 114 Faramix DW 114 is an innovative blend produced by our Research & Development Laboratory in order to act as a thickening agent and a stabilizer in your Instant Milk Shake formulation. By using Faramix DW 114 your final product will boast a rich and full mouthfeel. Ingredients Faramix DW 114 Fructose Maltodextrin 19 DE Whole milk Double Cream Flavour Coffee flavour Caramel Colour Curcuma Colour Total Nutritional values Nutrition Facts (%) Calories Fats Carbohydrates: Sugars Dietary Fibres Proteins Dosage (%) 5,50 10 2 80,26 0,04 0,15 0,02 0,03 98,00 Per 100 g 66,56 0,04 12,17 0,9 4,37 Technology 1. premix Faramix DW 114 with fructose and other powdered ingredients 2. disperse the dry mix into cold milk by electrical mixer 3. keep shaking for 4-5 minutes and serve in glasses According to the law, our recipes allows you to claim on the label: “HIGH PROTEIN MILK SHAKE” Total calorie intake for 100 g: 66,56 kcal Total proteins content: 4 g/100 g Total calorie intake given by proteins: 16 kcal = 24% of the total energy value. Notes Notes Notes [email protected] www.faravelli.it Giusto Faravelli S.p.A Via Medardo Rosso 8, 20159 Milano Tel: +39 02 69 7171 • Fax: +39 02 68 86 902 www.faravelli.it Faravelli GmbH Lilienstrasse 11 D-20095 Hamburg Phone : +49 (0)40 325785 - 0 • Fax : +49 (0)40 325785 - 22 www.faravelli.de Faravelli s.r.o. Praha - vstupte Kuta Centrum Zelený pruh 95/97 14000 Praha 4 - Česká republika Tel. +420 227 027 656 • Fax +420 227 230 616 www.faravelli.cz Faravelli Shanghai The Center, 20 F - No. 989 Changle Road Shanghai 200031 Tel. + 86 21 511 7546 3 • Fax + 86 21 511 7546 4 www.faravelli.com.cn
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