1.Specifal for ice cream
2.Entrust with a better flavor
3.improve physical property, and enhance the serviceability
Features:
Enhance the rice cream and ice cream cold food expansion rate
Improve cold drink products structure, mouthfeel soft and delicate
Whiten the product and increase milk flavor more firmness.
Fat ≥26% | Moisture ≤5% | Salmonella Negative |
Carbohydrate ≥62% | Total plate count ≤10000/g | |
Protein(N x 6.38) ≥2.0% | E-coli ≤90/100g |
also can be used for other food industry:
Name | Dosage% | Function |
Baking food | 5-15 | more flavor, soluble, consistent and delicious |
Solid drink | 5-15 | more flavor, soluble, consistent and delicious, less cost |
Milk powder | 5-25 | Improve taste, less cost |
Ice-cream powder | 5-30 | Improve structure, Emulsification and consistency, taste and less cost |
Milk powder for infant | 5-15 | Improve nutritional ingredient ratio and increase function |
Soybean milk | 5-30 | Improve the quality, make more favourable |
