Chocolate Milk Stabilizer-Emulsifier
Milk and chocomilk stabilizer
Usage level : 0.05-0.10%
C-TECH MS-02 is a semi-refined carrageenan, compounded to serve as a natural stabilizer and thickener for milk and chocomilk. It is used to improve the quality of milk products by effectively stabilizing milkfat and preventing water separation. Carrageenan has a unique protein reactivity with milk casein that effectively stabilizes milkfat-protein complex. It also improves the viscosity and gives body to the milk.
|Appearance||Light tan, free flowing powder|
|Moisture content||12% maximum|
|Viscosity ( 1.5% solution at 75 °C)||20 – 200 cps|
|Water Gel Strength (1.5% solution at 20°C)||100 – 400 g/cm2|
|Total Plate Count||maximum of 10,000 cfu/g|
|Yeast and Molds||maximum of 500 cfu/g|
|Salmonella||negative in 1.0 gram|
|E. coli||negative in 1.0 gram|
SUGGESTED FORMULATION FOR MILK
|White Milk powder||10.00 %|
|C-TECH MS-02||0.05 %|
|Water||To make 100%|
- Dry blend sugar and C-TECH MS-02
- Disperse milk in water and heat to 32°C, with rapid stirring in a boiling water bath.
- Disperse the sugar C-TECH MS-02 blend and heat rapidly to 77°C with vigorous stirring.
- Remove from heat, add flavor and fill into packaging aseptically
Technical data are supplied for guidance only and may be different from customer’s results due to differences in testing methods and instruments.