corino new catalogue Oct. 2016 | Page 12

STABILIZERS FOR FERMENTED YOGURT PRODUCTS – SET & STIRRED
CORINO develops and offers an extensive list of products for fermented dairy products such as yoghurt, kefir, rashenka, and labneh. CORINO stabilizing blends are widely used in the food industry to create the perfect texture, adjust viscosity, create a protective colloid effect and stop syneresis. CORINO HC stabilizing blends are applied blends of starch, xanthan, guar gum, locust bean gum, and gum arabic and cellulose derivatives. The gelling type hydrocolloids are alginate, pectin, carrageenan, gelatin, gellan and agar. CORINO HC stabilizing blends used in the production of fermented yoghurt products have a wide variety of functional properties that include: gelling, thickening, emulsifying, stabilization and coating.
CORINO HC stabilizers for set yogurt products
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
CORINO HC stabilizers for stirred yogurt products
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
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