Speciality Blend for the Dairy Industry
The development and production of compounds blend based on the individual functional ingredients such as hydrocolloids, protein and emulsifier.
The various ingredients of the compounds interact with strong synergistic effect as a stabilising and emulsifier system in sauces, soups, ready meals and dairy products such as fermented dairy products, puddings, jellies and milk drinks.
The complexes of active ingredients make the production process more reliable and ensure uniform quality of the products. It also give the food specific properties that are important for sensory enjoyment and physical stability.
Packing and storage:
25kg in paper bag
Best temperature for storage is below 25℃, keep ventilated and dry.
Shelf life is 12 months.