Dairy Processing - March/April 2024 - 38

FORMULATION
Dairy proteins tend to trap some flavor compounds. Fat,
on the other hand, carries many flavors. Less or more of either
macronutrient can impact overall taste profile.
" Aldehydes, generally used in fruit flavors to add fresh/
green/citrus notes, typically get bound by protein, so a
lot of knowledge and consideration goes into formulating
these flavors and being able to use the correct extract when
flavoring dairy products, " Kreger said. " It is easier to flavor
higher-fat items. "
Warren Yee, flavor development manager, FlavorSum,
Kalamazoo, Mich., said, " Choosing the right flavor profile
for the product base is paramount. Concepts previously
developed in full sugar or fat bases may need to be reworked
when revisited in a reduced base. Non-characterizing flavors
can help accentuate positive attributes and mitigate negative
ones, but will not fix a product base. "
If you start with something that tastes off, the product will
always taste off. And product composition matters.
" Depending on the fat content of the dairy product,
you may need to increase or decrease the
dosage levels of the flavor, "
said Sandra Wilson Eamer,
flavor development manager,
FlavorSum, Mississauga, Ontario,
Canada. " But do not over-dose
the flavor in the finished product,
as it may alter the original
taste and provide undesirable
characteristics. "
Dylan Morton, culinary
development specialist, Foodology
by Univar Solutions, Downers Grove,
Ill., said, " It's important to ensure that
any non-characterizing flavors you add
to a dairy system do not overpower the
main flavor. For instance, adding an
excess of vanilla to a chocolate-flavored
38 MAR-APR 2024 | DAIRYPROCESSING.COM
Salt amplifies other flavors,
so keying in the right amount
elevates the entire profile, even
in sweet applications. "
Philip Caputo, Virginia Dare
ice cream could result in the vanilla flavor being too dominant
and the chocolate flavor being lost. "
It's all about finding the right balance between the flavors
to create a delicious and satisfying product.
" Ingredients like vanilla and lemon can be characterizing
flavors independently, but they're also instrumental as a
non-characterizing flavor, " said Philip Caputo, marketing
and consumer insights manager, Virginia Dare, Carteret,
NJ. " Vanilla adds a depth of flavor by rounding out a bolder
profile, while the acid in lemon adds a brightness that
enhances a characterizing flavor.
" Our non-characterizing flavors balance the profile
by enhancing saltiness without adding salt, " Caputo said.
" Salt amplifies other flavors, so keying in the right amount
elevates the entire profile, even in sweet applications. The
non-characterizing flavors can also accentuate sweetness
and umami or downplay medicinal or dull notes in functional
ingredients. "
TIPS TO TASTE GREAT
The overall profile of a product may be drastically changed
through alterations in the basic tastes that influence the
characterizing flavor profile.
" An example of this is the changes that happen when
sodium is reduced without balancing the overall salt
perception of the product, " said Kyle Kamp, business
development director for taste-dairy, bakery, snacks and
meals, Kerry, Beloit, Wis. " The profile can come across as
hallow or even spiky due to the absence of the correct level
©Anna Puzatykh-stock.adobe.com
http://www.DAIRYPROCESSING.COM
Dairy Processing - March/April 2024

Table of Contents for the Digital Edition of Dairy Processing - March/April 2024
