Characteristics of stabilizer TB222A of single-phase diluted yogurt

Characteristics of stabilizer TB222A of single-phase diluted yogurt
Stabilizer T.B200 is especially for diluted yogurt and is used in order to elevate the density of produced diluted yogurts and make them single phase. This product TB222A has been designed, according to circumstances of producing diluted yogurts in Iran and Iranian customers’ tastes. It operates in the product in two ways: at the first by connecting to casein micelles and changing the volume and electric load, they cause the system to be balanced and by helping the produced colloid to be stable, prevent from the deposition of particles significantly, at the second by creating the strong colloidal mesh, elevating consistency and viscosity of the product, they produce a very good texture that is very successful in feeling the taste and inducing the desired feeling.

Categories: All Products, Dairy Stabilizer

Description
Reviews (0)

Characteristics of stabilizer TB222A of single-phase diluted yogurt

Stabilizer T.B200 is especially for diluted yogurt and is used in order to elevate the density of produced diluted yogurts and make them single phase. It operates in the product in two ways: at the first by connecting to casein micelles and changing the volume and electric load, they cause the system to be balanced and by helping the produced colloid to be stable, prevent from the deposition of particles significantly, at the second by creating the strong colloidal mesh, elevating consistency and viscosity of the product, they produce a very good texture that is very successful in feeling the taste and inducing the desired feeling.