Stabilizers are used to preserve the texture of food by preventing the separation of water in food ingredients, and in this way they also help to improve the mouthfeel..
Danisco supplies a wide range of stabilisers. Arman Tosee Apadana Company is the supplier of the following dairy stabilisers and emulsifiers.
Types of Cream
GRINDSTED BK397 is used to produce breakfast cream.
Composition: Mono- and diglycerides of fatty acids, Sodium alginate and antioxidants.
Imparts smooth, spreadable consistency
Prevents syneresis during storage
Cream cheese and processed
This stabiliser is suitable for producing low-fat cream cheese.
Composition: Guar gum, Xanthan gum, Carrageenan
Give a creamy and fatty mouthfeel
Carrageenan CL220 is a purified carrageenan.
This stabiliser is used for products such as chocolate milk, evaporated milk and other milk based beverages.
Provide a constant effect in chocolate milk
Gives a pleasant mouthfeel
Prevents sedimentation of coca particles during storage