o increase viscosity and give the cream lustrous structure, SUPERIOR recommends a choice of protein compositions (KBM 40-Super, KBM 70-Super). Compositions for this type of products help obtaining low fat level, while helping to maintain product’s thick and creamy structure.
During the process of termization, stabilizer not only protects milk proteins against coagulation at high temperatures, but also create the final features of the cream. Adding our stabilizer gives the cream a delicate, smooth structure and also prevent protein precipitation while adding into a hot soup or gravy.
A properly selected stabilizer can be used with cream before milk fermentation (SDS 100-Super, SDS 200-Super, SDS 300-Super), or can be applied directly after fermentation just before thermal processing (SDS-Super).