Fermented Milk emulsifier

Specifications

Stabilizing Agent for Acidic Milk Beverage

Product function and application
It providing a taste similar to dairy products,it is widely applied to theacidic milk beverage, such as smoothie, yogurt, fruit juice milk beverage,Flavored milk drink and acidic milk beverage etc.

The emulsion stability is very well, it can prevent the milk beverage seperated layer, precipitate, flocculation, the fat float upward and the water separate out effectively. Meanwhile, The mouthfeel is smooth and fresh of the milk beverage.

As Compound Food Additives, Its function is as follow,
1>prevent the whey separate out
2>prevent the fat float upward.
3>prevent the protein precipitate.
4>Increase the flocculation.
5>improve the milk beverage seperated layer.
6>make the milk beverage tasted more smooth and fresh.

Usage:
1.Commonly, its recommended unit is 0.3-0.4%
2.usable method
blending it and plenty of sugar until the powder no caking. And then put it into lukewarm water slowly. Use the high-shear emulsifier or colloid mill make it dissolve absolutely.

Packaging
Packaging detail:25kg/kraft bag

The outstanding of our product.
1 More Special - it is design according to the products, such as soybean milk used Emulsifier for soybean, fruit juice use suspending ageny for fruit juice.
2 great effective-Can produce all kinds of monomer additives complementation, enlarge the scope of the use of additives, strengthening the use effect.
3 Safe- Can reduce the side effects of additives, improve food safety.
4 Small dosage and low price -Can reduce monomer additive dosage and cost.
5 More convenient-Easy to use, can better meet the requirement of processing technology.
6 Good taste-take sweetener as example, every sweetener all have bad flavor, but the compound can avoid the bad flavor, eg, our sweetner-tr100, the taste is same as sugar.
we can provide
1 whole plant design,
2production line installation and debugging,
3technology and ingredient formula design
4food additive and ingredient
5 personnel training.