Dairy stabilizers and emulsifiers

Stabilizers are used to preserve the texture of food by preventing the water separation in food ingredients, thus improving mouthfeel.
Arman Tosee Apadana Company supplies the following dairy stabilizers and emulsifiers:

Different types of Cream

  • Danisco BK 397 stabilizer ingredients are monoglyceride, diglyceride, sodium alginate, and antioxidants, and it is used to produce breakfast cream.
Benefits of Danisco BK 397 Stabilizer :
  • Improved creaminess perception
  • More spreadable and consistency
  • Increased smoothness
  • Preventing syneresis during shelf life

GRINDSTED® BK 397 Stabilizer

Cream Cheese

  • Danisco BK 168 stabilizer contains guar gum, xanthan, and carrageenan and is used to produce low-fat cream cheese.
The benefits of Danisco BK 168 stabilizer:
  • Improving creaminess perception
  • Enhancing mouthfeel

GRINDSTED® BK 168

Flavored Milk Products

  • Danisco CL 220 stabilizer contains carrageenan gum and is used to produce products such as chocolate milk, condensed milk, and milk-based beverages.
Benefits of Danisco CL 220 stabilizer :
  • Keeping chocolate milk smooth and stable
  • Enhancing mouthfeel
  • Preventing sedimentation of cocoa particles during storage
  • Preventing fat separation
The contents are prepared based on the latest information received from Danisco-DuPont and according to the products. All its rights belong to Arman Tosee Apadana Company (Atamad).
Contact us for more information and technical support

GRINDSTED® Carrageenan CL 220

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