Ingredients from seaweeds in dairy
Aquamin™ is a unique seaweed-derived multi-mineral source, rich in calcium, magnesium and over 70 other important trace minerals, produced by Marigot Ltd.
To successfully market this new ingredient in dairy products, Marigot Ltd. not only wanted to test its application abilities, but also needed background knowledge of dairy products to be able to give customized assistance to end-users.
Cooperation between NIZO and Marigot
Marigot Ltd. asked NIZO food research to assist in the production of mineral-fortified dairy products and simultaneously give a course on dairy products and characteristics. NIZO therefore performed the production side-by-side with employees of Marigot Ltd., and provided knowledge to ensure their full understanding of the production process and product characteristics.
Aquamin addition in dairy products
Two Aquamin grades were added to ultra-high temperature (UHT) milk, which was fortified with 25 percent calcium, and to long-life yoghurt drinks and stirred yoghurt products, fortified with 40 percent calcium. These products were successfully produced in the Processing Centre of NIZO food research.
By use of independent sensory tests at NIZO food research, it was shown that Aquamin™ calcified mineral source could be used to boost the calcium content in a range of dairy applications, without impacting the taste or texture of final products.
The products were evaluated on visual, sensory and microbial aspects –key factors were maintaining freshness and stability. Viscosity of the UHT milk was improved, the enhanced strawberry flavour and increased freshness were noted by the study participants and all products were visually stable.
Application tests with your ingredient
While testing side-by-side with NIZO experts in the Food Application Centre, results can be directly translated to industrial scale. By working together with our clients we assist in defining and developing new applications for their ingredients and generating more business.