RIPLEX / Recipe

Recipe

RIPLEX WT-45

Whipping
Cream

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Ingredients	(% w/w)
Hydrogenated palm kernel oil (HPKO)	24.0
Sugar	12.5
Skim Milk Powder (SMP)	7.0
RIPLEX WT-45	2.3
Water	To 100%

Process:

Add RIPLEX WT-45 to water at 40ºC under agitation.
     ↓
Add Premix (sugar + SMP) to (1) at 50ºC under agitation.
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Dissolve HPKO and add to (2) at 60ºC under agitation.
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Heat up to 75ºC until it is well-dissolved.
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Homogenize at 125 bars at 75ºC.
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Pasteurize at 80ºC for 5 minutes.
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Rapidly cool down to 5ºC.
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Age for 24 hours.

RIPLEX DU-100

UHT Chocolate Milk
(Natural Mouthfeel)

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Ingredients	(% w/w)
Fresh Milk	94
Cocoa Powder	0.8
Sugar	5.0
Disodium phosphate (DSP)	0.02
RIPLEX DU-100	0.15
Water	To 100%

Process:

Add RIPLEX DU-100 into fresh milk under agitation.
     ↓
Heat up to 70ºC and hold at 70ºC for 10-15 minutes.
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Add premix (Sugar, Cocoa powder and DSP) into (2) and mix for 5 minutes.
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Homogenize at 2 stages: 1st at 200 and 2nd at 50 bars at 70ºC.
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UHT process at 135ºC / 15seconds.
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Cool to 22-25ºC.
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Aseptic packing.

RIPLEX DU-40

UHT
Recombined
Full Cream
Milk
(Rich Mouthfeel)

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Ingredients	(% w/w)
Whole Milk Powder (WMP)	7.6
Skim Milk Powder (SMP)	4.0
Frozen Cream 69% fat	1.88
Disodium phosphate (DSP)	0.05
RIPLEX DU-40	0.2
Water	To 100%

Process:

Add RIPLEX DU-40 into water below 40° C under agitation.
     ↓
Add WMP, SMP and DSP.
     ↓
Add Frozen Cream (pre melted at 60ºC)
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Heat up to 70ºC and hold at 70ºC for 10-15 minutes.
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Homogenize at 2 stages: 1st at 200 and 2nd at 50 bars at 70ºC.
     ↓
UHT process at 138ºC / 4 seconds.
     ↓
Cool to 22-25ºC
     ↓
Aseptic packing

@ 2008 Riken Vitamin