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
 pH 10-12
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 %
Sugar 8.00 %
C-TECH MS-02 0.05 %
Flavor q.s.
Water  To make 100%
  1. Dry blend sugar and C-TECH MS-02
  2. Disperse milk in water and heat to 32°C, with rapid stirring in a boiling water bath.
  3. Disperse the sugar C-TECH MS-02 blend and heat rapidly to 77°C with vigorous stirring.
  4. Remove from heat, add flavor and fill into packaging aseptically

NOTE:
Technical data are supplied for guidance only and may be different from customer’s results due to differences in testing methods and instruments.

Contact

Jalan Jagaraga No. 33 - 35, Surabaya 60175
East Java, Indonesia
Phone: (+62321) 352 5121, (+62321) 352 0135, (+62321) 353 2107
Email: johanes@algalindo.com

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