product name |
EEC No.: |
pH |
syneresis |
gel |
usage |
description |
(± 0.5 %) |
control |
strength |
rate |
|||
CORINO 610 HC |
Gelatin, whey protein |
6.0 |
XX |
X |
0.2 – 0.8 % |
used for the manufacture of set yoghurts with medium strong syneresis control |
CORINO 615 HC |
E440, E407, E450, gelatin |
5.0 |
XX |
XX |
0.1 – 0.2 |
used for the manufacture of set yoghurts with strong syneresis control |
CORINO 616 HC |
whey protein, E440, gelatin, E450 |
6.0 |
XXX |
XXX |
0.3 – 0.4 |
used for the manufacture of set yoghurts with very strong syneresis control |
CORINO 620 HC |
E1422, gelatin, E440 |
5.0 |
XXX |
XX |
0.3 – 2.0 % |
used for the manufacture of set yoghurts with very strong syneresis control |
CORINO 625 HC |
E440, E412, sugar |
4.0 |
XX |
XX |
0.3 – 2.0 % |
used for the manufacture of set yoghurts with medium strong syneresis control |
product name |
EEC No.: |
pH |
syneresis |
viscosity |
usage |
description |
(± 0.5 %) |
control |
rate |
||||
CORINO 611 HC |
E1422, gelatin |
5.0 |
XXX |
XX |
1.2 – 1.4 |
used for the manufacture of stirred yoghurts with medium strong viscosity |
CORINO 615 HC |
E1422, E440 |
4.5 |
XX |
XX |
1.0 – 1.2 |
used for the manufacture of stirred yoghurts with medium strong viscosity |
CORINO 616 HC |
E1422, gelatin, E407 |
5.0 |
XXX |
XXX |
1.2 – 1.4 |
used for the manufacture of stirred yoghurts with very strong viscosity |