DAIRYBLEND 366-THK Powder. It appears to be a versatile stabilizer system with specific applications in thickening milk and cocoa beverages while addressing whey-off in dairy systems. The fact that it has been evaluated under both UHT and HTST thermal processing conditions suggests its suitability for a range of processing methods.The recommended usage range of 0.15% to 0.5% based on the desired final viscosity provides practical guidance for formulation.
DAIRYBLEND Acidified Beverage 120 stabilizes protein with minimal impact on viscosity in low pH RTD beverages. This innovative system also increases the uniformity of color and the rate at which the product clears the mouth while reducing the awareness of particulates. Homogenization is required for optimum stability. Enhances the uniformity of color in the beverage. Requires homogenization for optimum stability during processing.
DAIRYBLEND MB2 is specifically formulated to stabilize chocolate beverages. Particularly effective for chocolate beverages that undergo UHT processing. UHT processes involve heating a liquid to a very high temperature for a short period to achieve microbial stability. Provides a slight increase in viscosity, contributing to the texture of the final product.
Enzose® 55 HM Corn Syrup/Glucose 015530 is an ion-exchanged, enzymatically converted syrup with a high maltose content. This syrup is specifically crafted to provide desirable brewing characteristics, making it suitable for use as a brewing adjunct.
ENZOSE® HM is a syrup with a high maltose content and a regular viscosity.The syrup undergoes ion exchange, a process that involves the replacement of ions to enhance certain properties. Specifically designed for use as a brewing adjunct. This suggests its application in the brewing process, possibly for fermentation or flavor enhancement.
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