Stabilizers for processed cheese, curd products, whipped curd desserts, curd pastes and desserts, combined products (yogurt + curd)

When using a stabilizer it is recommended to mix it with other dry ingredients before adding it to milk or water phase for dissolution with further heating. This stabilization system can be used in the production of combined products (like yogurt + curd), in the production of processed cheese based on curd; in order to increase the viscosity of the product it is recommended to add it as an additional stabilization system after the souring process but before thermization; it is added at the temperature of 30-40°С  with intensive stirring and subsequent thermic processing of the curd.

  • It substantially increases the viscosity of the product even if the dosing is low
  • It ensures the stability of the products during storage
  • It allows achieving due thickness
  • It compensates raw material variations
  • Its functional properties do not depend on the рН level
  • It increases the viscosity to a considerable extent
  • It allows to vary the production technology