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Milk Chocolate Stabilazer
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.
should be added to the water/milk,
while stirring, together with the other dry ingredients.
Addition may take place at a ny temperature,but complete
dissolution of the product is only obtained when heated to 65°C.
provides the following advantages:
Prevents sedimentation of the cocoa particles.
Prevents separation of fat.
Improves the texture of the chocolate milk giving a richer and creamier taste.
Reduces the formation of excessive foam during processing and filling.
Dosage:
The dosage of depends on the recipe and the heat treatment of the milk.
Recommend:0.20%

Certificates
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
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