The stabilizer emulsifier for soft frozen / bulk ice of Ekselays 201
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- In detail
- BrandRiken Vitamin
- Country of manufactureMalaysia
Description продуктаExcelaisÔ 201P
System of Emulsifiers and Stabilizers
Properties: ExcelaisÔ a 201P-food additive used as a strukturoobrazovatel. It is the mix of emulsifiers hydrocolloids which is specially developed for production of soft ice cream. Production: RIKENVITAMINCo., LTD.
Areas of application ice cream with fat content from 4 to 6%.
Potential advantages
§Придает gentle uniform structure and creamy taste.
§Придает the pleasant refreshing feeling in a mouth, releasing aroma.
§Обеспечивает fine distribution of air and stable vzbitost.
§Улучшает consistence.
Each component of this stabilizer corresponds to FAO/WHO and the EU to standards, USFDA.
Structure of a product:
· Mono - and diglycerides of fatty acids, E471
· Guar gum, E412
· Sodium carbooxy marked E 466 cellulose
· Karragenan, E 407
· Ksantanovy kamedye415
· Dextrose
The management on использованию:ExcelaisÔ 201P can directly be added to mix at any stage of its preparation before pasteurization and homogenization. Full solubility is reached when heating mix to +65 °C. Preliminary mixing with sugar improves dispergating.
The recommended dosages:
Fat content, % | Dosage, % | |
4 | 0.50 | |
6 | 0.40 |
Characteristics:
Appearance, smell: powder, cream-white till light brown color, with a neutral smell and taste.
Bakteriologiya:obshchy microbic to the chisloyena more than 10000 on gram
Yeast and the plesenyena more than 500 on gram
Pathogenic bacteria
(koliforma in 1 g, a salmonella in 10 g) are absent
Packing and storage:
25 kg boxes from corrugated fibreboard. At storage to avoid heating and humidity, temperature below +25 °C and relative humidity no more than 75% is preferable. Under the specified conditions in the original not opened packing the product keeps the properties within not less than 2 years.