Stabilizers for puddings based on whey and cream, products having pudding texture

When using this type of a stabilizer it is recommended to mix it with other dry ingredients (including starch) before adding it to the water phase for dissolution with further heating.

Eko P is intended for the production of puddings based on whey and cream, products having pudding texture (jelly-like).

Eko PZ is intended for the production of puddings based on whey and milk, products having pudding texture, as well as confectionery products (zefir, marshmallow, locum).