FOAMATION® Q foaming agent is a natural extract derived from the quillaja tree, native to Chile. This foaming agent provides a unique capability to generate dense, frothy foams in foods and beverages. Notably, these foams exhibit prolonged stability compared to foams produced using hydrolyzed protein, gum, or stabilizer systems.
THERMFLO® modified food starch is derived from waxy maize. It is an extremely versatile product that is especially applicable in high and low pH food systems where exceptional tolerance to heat and shear is required .
DAIRYBLEND Acidified Beverage 120 NGMO is formulated to stabilize proteins, particularly in the challenging environment of low pH RTD beverages. Enhances the product's mouthfeel by accelerating the rate at which it clears the mouth. Optimum stability requires homogenization, indicating a specific processing step to achieve the desired protein stabilization.
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.
NOVATION PRIMA® 300 functional native starch, emphasizing its attributes such as very good freeze/thaw stability and tolerance to low-temperature storage conditions, making it suitable for frozen and refrigerated food products. The starch is recommended for high-temperature and shear food processing at a neutral or low pH.
PenBind® 1000 is a modified starch derived from potatoes, indicating that its properties have been altered for specific applications. It indicating that its properties have been altered for specific applications.Suggests effective moisture retention. Provides excellent stability during freeze/thaw cycles, which is crucial in frozen food applications. Provides a clear dispersion when combined with proteins at low cooking temperatures, indicating versatility in different formulations.
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