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Production and Distribution of Food Additives and Ingredients
for the Food Industry. Dry Mixes for HoReCa
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For fermented milk products

Для кисломолочных продуктов

STABILANs IS are used in the manufacture of various fermented milk products:

  • yoghurt
  • sour cream
  • clabber
  • baked milk
  • milk desserts, etc.

These complex additives increase the viscosity of finished products.

Name Product Technological properties Dosage
IS1 Yoghurt, clabber, kefir, baked milk, sour cream with 10-30% of fat Increases the viscosity of the finished product and provides the required consistency. Prevents stratification. Multi-component mix with starch 1-8 kg ​​per 1 ton of finished product
IS2 Yoghurt, clabber, kefir, baked milk, sour cream with 10-30% of fat Increases the viscosity of the finished product and provides the required consistency. Prevents stratification. Multi-component mix with gelatin and starch 1-8 kg ​​per 1 ton of finished product
IS3 Yoghurt, clabber, kefir, baked milk, sour cream with 10-30% of fat Increases the viscosity of the finished product and provides the required consistency. Prevents stratification. Multi-component mix with gelatin 1-8 kg ​​per 1 ton of finished product
IS4 Clabber, kefir, baked milk, sour cream with 10-30% of fat Increases the viscosity of the finished product and provides the required consistency. Prevents stratification. A multicomponent mix with starch that has enhanced emulsifying properties and contains components involved in the restoration of salt balance (ionic equilibrium), which is necessary for the thermal stability of dairy products. Contains soy protein 1-5 kg ​​per 1 ton of finished product
IS5 Sour cream with 10-30% of fat Increases the viscosity of the finished product and provides the required consistency. Prevents stratification. A multicomponent mix with gelatin that has enhanced emulsifying properties and contains components involved in the restoration of salt balance (ionic equilibrium), which is necessary for the thermal stability of dairy products. Contains soy protein 1-5 kg ​​per 1 ton of finished product

Appearance

Powder colored from light cream to cream, odorless.

Packaging

Individual packaging (plastic bags). Group transport packaging: cardboard box with polyethylene liner.

Shelf Life

12 months