The raw material for the production of UHT milk and cream should have high thermal stability. The use of the UHT-Super stabilizer before UHT milk or cream contributes to the transformation of the excess of ion calcium into complex compounds. Thus hydration and dispersion of casein micelles increase, leading to increased thermal stability of the raw material.
Specially selected carrageen, which is a part of the SK 01-Super stabilizer, eliminates the phenomenon of forming a layer of fat in cream during storage and prevents precipitation of protein in coffee, soup or gravy. Adding the stabilizer to cream makes it easier to whip and prolongs the formed foam.
Application of the TO-Super stabilizer for the production of cream for cakes increases its thermal stability during sterilization, stabilizes the emulsion, regulates the acidity and creates a smooth structure of the product.