Specially for the production of aerated quark spreads SUPERIOR has developed the SDG-Super stabilizer. Its purpose is to protect milk proteins during thermal processing, also within the pH range from 4.8 – 5.5. The stabilizer makes it possible to aerate quark mass without cooling it down, and at the same time create a unique quark-like consistence of the end-product.

Another stabilizer – SDP-Super is used to manufacture quark spreads. It contains hydrocolloids, that protect milk proteins from negative effects of thermal processing, increase its spreadability, and eliminate syneresis during storage.

Stabilizer MGP 3-Super is recommended for quarks used to make cheese cakes. This stabilizer makes it possible to thermally process quark before packing, additionally improving its consistence during cooking or baking.