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Replacement of Skimmed Milk Powder in Ice Cream
2007 has seen the convergence of a number of market influences resulting in considerable price increases of
milk based ingredients. In response to these increases Dera Food Technology has developed Deratex SMP R,
a blend of sugars which can be used to replace up to 50% of Skimmed Milk Powder giving significant cost
benefits in Ice Cream and other dairy based applications such as frozen desserts, yoghurt dressings, processed
cheese, sour creams and toppings.
Deratex SMP R is a blend of specific sugars to enable replacement without changes to the organoleptic
qualities of the end product. The ingredient declaration is "Glucose Syrup, Maltodextrin" and in many cases
there will be no changes to the end product labelling as these ingredients will often already be present in
the recipe.
This is a dry blend with good solubility and dispersability. It can be mixed with other dry ingredients or
added directly to liquids using moderate agitation.
Deratex SMP R is used as one-for-one replacement of up to 50% of Skimmed Milk Powder. Replacement at
this level should result in no significant differences with regard to melting point, sweetness and freezing
point. When making ice cream with coco fat the hardness of the ice cream remains the same with 50% SMP
replacement. In ice cream made with butterfat the final product may be very slightly less firm.
For further information and application advice contact:
Derby Road Business Park
Clay Cross
Derbyshire
S45 9AG
United Kingdom
Tel: 01954 267567
Fax: 01954 268022
Email: info@derauk.co.uk