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