EMULSIFYING SALTS and STABILIZERS FOR UHT MILK
Besides the UHT white milk, this category includes formulated products for specific customer segments, recombined milk, reduced lactose milk and skimmed milk with added vitamins. Ultra High Temperature( UHT) milk is pasteurized at a higher temperature than common pasteurization. Bacteria, air and light are the basic ingredients that cause milk to go bad and lose nutrients. Unlike other food sterilization methods, UHT treatment takes place before packaging. This process minimizes heat penetration problems and allows very short heating and cooling times, while minimizing unwanted changes in the taste and nutritional properties of the product. UHT functional phosphates is one of the up-to-date solutions being researched strongly by CORINO dairy technologists. Application lab work at CORINO has validated that to prevent poor shelf life stability in UHT dairy milk products, it is best to use blends that integrate a variety of phosphates. Our systems have been developed over many years and are proven to be the most reliable on the market.
UHT milk manufacturer’ s world-wide can benefit with CORINOS’ UM phosphate blends to stabilize milk protein systems, prevent milk tartar build-up, or delay enzyme induced sweet curdling. Supplying extremely cost-efficient solutions CORINO helps UHT milk producers drive down costs.
CORINO UM emulsifying salts for UHT milk processing
product name |
EEC No.: |
P2O5 |
pH |
ion |
creaming |
description |
|
|
(± 1 %) |
(± 0.3 %) |
exchange |
|
|
CORINO 10 UM |
E339, E452 |
50.0 |
10.0 |
XX |
XX |
Stabilizer for the manufacture of UHT sterilized cream products |
CORINO 11 UM |
E339, E452, E331 |
40.0 |
11.3 |
X |
XX |
Stabilizer for the manufacture of UHT milk and evaporated milk |
CORINO 70 UM |
E452, E339 |
66.0 |
7.3 |
XX |
XX |
Stabilizer for the manufacture of UHT sterilized cream products |
CORINO 76 UM |
E452, E339, E451, E450 |
57.0 |
7.6 |
XX |
XX |
Stabilizer for the manufacture of UHT milk and evaporated milk |
CORINO HC stabilizers for UHT milk processing
product name |
EEC No.: |
pH |
|
|
(± 0.3 %) |
usage rate application
CORINO 910 HC |
E407, E508, E415 |
6.9 |
0.02 – 0.5 % calculated in final |
|
|
|
product |
Stabilizer for UHT treated cream and milk products with very high stabilization of protein
Technical Service Dairy
For more technical service contact Mark Wolczko of Aditya Birla Chemicals( Thailand) E mark. wolczko @ adityabirla. com M + 66 97 239 1555