STABMILK

Stabmilk is a series of stabilizer for sour milk, yogurt, cream and other milk derivatives. The products are an unique combination of specifically chosen ingredients, developed as thickening and stabilizing agents for sour-milk systems. Stabmilk gives fine and solid taste. They prolong the durability of the final product.

Dosage: 1,7÷2,3%

Usage: Partially dissolve in cold water and totally – in hot water (95°С) for 8÷10 minutes.

Content: Modified food starch refined from waxy maize Е1422, Guar Gum Е412, Gelatin, etc.

Basic parameters:

Appearance: White to creamy powder;

Taste: Neutral;

Humidity: (2 hours 105°С) ≤15%

рН: (1% solution) 6.0±0.5

Microbiological content:

Total quantity: <1000/g

Moulds and yeasts: <500/g

Coliforms: not found in 1 g

Salmonella: not found in 25 g

Storage: Suitable for usage – 24 months in unopened packings, stored at dry, airy and dark place at temperature 4÷18°С and humidity up to 65%.