dairy
Machine ice cream powder Ice 700 is a blend of emulsifier. hydrocolloids. and milk protein developed for use in machine ice cream. gelato and Italian ice cream.
features:
- Easy to use powder
- Ensure a rich. and creamy texture that delights customers in every scoop.
- Good mouthfeel
- Good overrun
Stabilizer C 500 is a blend of emulsifiers and hydrocolloids developed for use in whipping cream.
features:
- Ensures the stabilization of the whipped cream prolonging the shelf-life
- Prevents creaming during storage
- Improves the whipping properties of the cream
- Improve final product color
Stabilizer Y 666 is a blend of hydrocolloids developed for use in stirred yoghurt.
features:
- Prevent whey separation during distribution and storage
- Create a very firm and cream texture
- Improve mouth feel
- Improve flavor
Stabilizers CH 113 and CH 130 are blend of hydrocolloids developed for use in cream and Labneh cheeses.
features:
- Ensure product emulsification and stabilization
- Improve the texture and facilitate the spread ability
- Improve mouth feel
- Prevent whey separation during distribution and storage
Stabilizers CH 111 is a blend of hydrocolloids developed for use in Process cheeses.
features:
- Solid fat (saturated fat) replacer
- Healthy diet
- Improve mouth feel
- Improve texture and stability of final product
Stabilizer CH 160 / CH 161 is blend of hydrocolloids developed for use in pizza cheese.
features:
- Proper cheese elasticity
- Healthy diet
- Proper grating capability
- Ability to absorb water
- Prevent oil and water separation during cook
Stabilizer Ice 200 is a blend of hydrocolloids and emulsifiers developed for use in ice-creams namely vanilla and chocolate cone. sticks (bars). and buckets ice-creams.
features:
- Prevent the growth of ice crystals during storage
- Imparts excellent air distribution and stable overrun
- High viscosity
meat
Stabilizer FR 600 is a blend of hydrocolloids and emulsifiers developed for use in Sausage & Kalbas as fat replacer.
features:
- Solid fat (saturated fat) replacer
- Healthy diet
- Improve texture and stability of final product
Stabilizer S 200 is a blend of hydrocolloids and starches which is used as stabilizes in sausage and
features:
- Easy to use
- Healthy diet
- Suitable for vegetarians
- Texture and flavor are look like meat Sausage & Kalbas
Premix S 500 is a blend of emulsifiers. hydrocolloids. and proteins developed for use in gluten free Sausage and Kielbasa.
features:
- Texture and flavor are look like meat sausage
- Healthy diet
- Fortified with vitamins
- Easy to use
- Fortified with minerals
- Gluten free
- Suitable for vegetarians
- Suitable for child
- Suitable for athletes
- Suitable for celiac disease people
Stabilizer B 200 is a blend of hydrocolloids and starches which is used as a batter (food adhesive) for the adhesion of breadcrumbs to food such as chicken and nugget.
features:
- Egg substitute
- Breadcrumbs adhesion
- Decrease of absorption oil during frying
Stabilizer H 500 is a blend of hydrocolloids and emulsifiers developed for use in hamburger.
features:
- Decrease of absorption oil during frying
- Improve texture and stability of final product
- Improve mouthfeel
- Prevent Wrinkles During Frying
Stabilizer N 500 is a blend of hydrocolloids and proteins developed for use in Nugget.
features:
- Improve texture
- Prevent cooking loss
- Decrease of absorption oil during frying
- Increase of water absorption and batter during production
Stabilizer MA / T 500 is a blend of proteins. hydrocolloids. and antioxidants developed for use in Tumblr for production of deboned chicken breast pieces and meat for absorption of water in acidic environments.
features:
- Improve texture
- Prevent cooking loss
- Decrease of absorption oil during frying
- Increase of water absorption and batter during production
Stabilizer T 600 is a blend of hydrocolloids and antioxidants developed for use for injection in meat in roasted fillet. chicken and meat steak. and marinade in injector.
features:
- Tenderized meat
- High absorption and water holding capacity in meat protein network
- High absorption of water in acidic environments
- Improve texture and prevent cooking loss due to high water holding capacity
- Reduced cooking time due to increased product water holding capacity
