PRODUCTS
Stabilizer CH 115
Stabilizer CH 115 is a blend of hydrocolloids developed for use in White cheese
- Prevent high syneresis
- Cost effective
Stabilizers CH 113 and CH 130
Stabilizers CH 113 and CH 130 are blend of hydrocolloids developed for use in Cream and
Labneh cheeses
- Ensure product emulsification and stabilization
- Improve the texture and facilitate the spread ability
- Improve mouth feel
- Prevent whey separation during distribution and storage
Stabilizer CH 227 /CH 222
Stabilizer CH 227 /CH 222 is a blend ofemulsifier salts developed for use in Lactici cheese
- Increase cheese yield
- Improve the texture
- Increase firmness and cut able
- Improve mouth-feel
- Suitable product taste according to Iranian taste
Stabilizer CH 160 /CH 161
Stabilizer CH 160 /CH 161 is a blend of hydrocolloids developed for use in Pizza cheese
- Proper cheese elasticity
- Proper grating capability
- Ability to absorb water
- Prevent oil and water separation during cook
Stabilizer CH 224
Stabilizer CH 224 is a blend of emulsifier salts developed for use in Different Process
cheeses
- pH regulator
- Improve the texture
- Create a very firm and cream texture
Stabilizer CH 111
Stabilizer CH 111 is a blend of hydrocolloids developed for use in Process cheese
- Ensure product emulsification and stabilization
- Improve the texture and facilitate the spread abilitv
- Improve mouth feel
- Prevent whey separation during distribution and storage
Stabilizer D 600
Stabilizer D 600 is a blend of hydrocolloids developed for use in Fluid Vegetable Iranian
yoghurt drink (Fluid Vegetable Doogh)
- Fluid vegetable powder in all parts of product
- Improved mouth-feel
- Prevent phase separation
Stabilizer D 500
Stabilizer D 500 is a blend of hydrocolloids developed for use in Iranian yoghurt
drink (Mono-phase Doogh)
- Improved protein stability
- Improved mouth-feel
- Prevent phase Separation
- Improved flavor
Stabilizer D 400
Stabilizer D 400 is a blend of hydrocolloids developed for use in Iranian yoghurt drink
(High Density Doogh)
- Increase product density
- Improved product mouth feel
- Withoutoff-taste
Stabilizers K 800 and K 200
Stabilizers K 800 and K 200 are blend of hydrocolloids developed for use in Kashk
- Create a very firm and acceptable texture similar to dewatering methods
- Prevent whey separation during product
distribution and storage
- Improve mouth-feel
- Improve flavor
- Smooth texture
Stabilizer Y 666
Stabilizer Y 666 is a blend of hydrocolloids developed for use in Stirred Yoghurt
- Prevent whey separation during distribution and storage
- Create a very firm and cream texture
- Improve mouth feel
- Improve flavor
Stabilizer K 700
Stabilizer K 700 is a blend of hydrocolloids developed for use in Cocoa milk
- Prevent cocoa particles sedimentation
- Prevent fat separation
- Improves mouth feel
Stabilizer C 300 / C 301
Stabilizer C 300 / C 301 is a blend of hydrocolloids developed for use in Pasteurized &
Sterilized Breakfast Cream
- Prevents excessive foam formation during processing
- Improve the texture of the final product and
give a creamy texture
- Improve mouth feel
Stabilizer C 500
Stabilizer C 500 is a blend of emulsifiers and hydrocolloids developed for use in Whipping
Cream
- Ensures the stabilization of the whipped cream prolonging the shelf-life
- Prevents creaming during storage
- Improves the whipping properties of the cream
- Improve final product color
Stabilizer Ice 200
Stabilizer Ice 200 is a blend of hydrocolloids developed for use in Ice-creams namely
vanilla and chocolate cone, sticks (bars), and buckets Ice-creams
- Prevents the growth of ice crystals during storage
- Imparts excellent air distribution and stable overrun
Stabilizer C 600
Stabilizer C 600 isablend of hydrocolloids developed foruse in Kaymak
- Improves final product texture with rolling ability
- Improve mouth feel
