Produtos lácteos
- Introdução
Dairy Stabilizer
Nowadays stabilizer has become one indispensable substance in dairy products.
Gino has specific carrageenan and functional blended stabilizers for dairy products with gelling, thickening and stabilizing
function, with high reactivity with milk proteins.
They have been successfully used in a variety of dairy products in order to create a delicate, creamy texture while providing the stability of the product. The application of these products gives producers the possibility of creating new and competitive products of very high quality and stability.
- Aplicações específicas
- Whipping cream (Whipped cream)
- Chocolate milk
- Ice creams
- Sour cream
- Cottage cheese, flavoured homogeneous cheese
- Yogurts
- Creamy milk desserts
- Cheeses (cream cheese, sliceable and spreadable cheese)
- Dry mix desserts
- Coconut milk
- Dairy beverage
- Dairy desserts
- Flavoured milk
Dairy alternatives: soy milk, almond milk, hemp milk, coconut milk, and soy puddings and other desserts
- Existing Stabilizer for Dairy Products
Stabilizers & Emulsifiers & Suspending Agents for
- Series of Modified Milk
- Series of Milk Beverages
- Series of Flavored Fermented Milk
- Series of Plant Protein Beverages
- Series of Mixed Protein Beverages
- Series of Ice Cream
- Series of Cheese
- Functions of Dairy Stabilizer
- Gelling
- Espessamento
- Emulsion stabilizing
- Protein stabilizing
- Suspensão de partículas
- Viscosity control
- Water retention
- Interacts with milk proteins to stabilize the system
- Combines with casein and thereby prevents the precipitation of this protein
- Provides appropriate viscosity of the solution
- Protects the product from changes in texture in changing temperature for example during transport
- Gives a sense of homogeneity and delicacy in consumption
- Prevents secretion of additives such as cocoa, delicacies, etc.
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