| Use | Product | Function |
|---|---|---|
| Natural yoghurt, Greek-style yoghurt, kefir, bio-kefir, natural buttermilk, cultured cream | PROMILK 105 PROMILK 107 |
Ensures the smooth and shiny consistency, improves the stability, keeps fruits suspended in the product, extends the use-by date, protects milk proteins from the denaturation. |
| Yoghurt (bio yoghurt), dessert yoghurt | PROMILK 101 PROMILK 103 PROMILK 104 PROMILK 105 |
Nadaje gładką i błyszczącą konsystencję, poprawia stabilność, ułatwia rozmieszczenie owoców, chroni białka mleka przed denaturacją. |
| Drinking yoghurt, fruit buttermilk | PROMILK 103 PROMILK 104 PROMILK 105 |
Prevents from the syneresis, enriches the taste experience, allows to eliminate or reduce the extra milk powder, creates the proper structure and consistency, allows to create the high protein end products. |
| Whey drink | PROMILK 104 | Keeps the proper structure and consistency, increases the viscosity, improves the mouthfeel. |
| Cottage cheese | PROMILK102 PROMILK LX 100 |
Used as a stabilizing and thickening system for cream dressings, enriches the taste experience of low-fat cream, gives the smooth consistency, increases the viscosity, keeps cheese grains suspended in the product. |
| Thermized yoghurt | PROMILK 207 | Prevents from the syneresis, protects proteins from the denaturation, enriches the taste experience, allows to eliminate or reduce the extra milk powder, creates the proper structure and consistency. |
| Thermized cream | PROMILK 211 PROMILK 212 PROMILK 218 PROMILK 219 |
Prevents from the syneresis, protects proteins from the denaturation, improves the consistency, prevents from the protein precipitation to hot soups. |
| Thermized cream cheese: natural flavor, fruit flavor, vegetable flavor | PROMILK 212 PROMILK 213 PROMILK 215 PROMILK 219 |
Gives the shiny and creamy structure, prevents from the protein precipitation while thermization, prevents the product form getting “floury” and “sandy”. |
| Thermized quark in block | CARRAGEL 215 | Allows to obtain the sliceable block structure, gives the block’s surface a shiny texture, prevents slices from sticking to a knife while cutting. |
| Processed cheese: spreadable | CARRAGEL CX415 C – TOP series |
Allows to obtain elastic and spreadable consistency, prevents the cheese from sticking to the aluminum foil, reduces the production costs. |
| Processed cheese: block | C – TOP Block series | Allows to obtain the sliceable block structure, gives the block’s surface a shiny texture, prevents slices fromsticking to a knife while cutting, reduces the production costs. |
Stabilising and thickening systems for milk products
Copyright © ASTI Sp. z o.o. 2016