Use of stabilizing systems in the production of fermented dairy drinks helps to satisfy the increasing demands of the consumer as regards the quality usability and attractiveness of dairy products. They also have a role to play in improving the technological process and decreasing production costs, thus aiding the introduction of new and more competitive products onto the market.
Depending on clients individual needs and product specification SUPERIOR offers various stabilizing systems:
- hydrocolloidal – starch composition (JMG – Super, MGP 2-Super),
- hydrocolloidal – protein composition (KBM 80- Super, WPG – Super, MGP – Super)
- protein composition (KBM 40 – Super, KBM 70-Super).