Creamy texture without gelatin.TIC Gums has developed a proprietary blend of gums and starches specifically designed for yoghurt applications. TIC Pretested Dairyblend YG AG is a blend of starches, agar and pectin pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. that provides a cream mouth-feel for both vat set and cup set processes. Beyond its gelatin-free status, TIC Pretested Dairyblend YG AG offers other benefits such as rapid hydration hydration /hy·dra·tion/ (hi-dra´shun) the absorption of or combination with water. hy·dra·tion n. 1. The addition of water to a chemical molecule without hydrolysis. 2. and a smooth mouthfeel. It can be used for drinkable to vat-set yoghurts and is shear tolerant, which allows a manufacturer to apply extra pumping from highspeed equipment. The new gum system has been tested extensively in TIC Gum's dairy pilot plant. In one recent trial for a yoghurt company, the product demonstrated effective starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. activation when exposed to heavy shearing and was shown to save money because of the reduction or potential elimination of MSNF MSNF Milk Solids Not Fat MSNF Multiple System Networking Facility that would otherwise be added to a yoghurt mix. Contact TIC Gums on tel: + 1 410 273 7300 |
|
||||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion